From My Wok to Yours - Taking the Mystery Out of Everyday Dining and Meals!!

Wednesday, December 9, 2009

Seafood Recipes

Colin's Successful Shrimp Scampi


  • 2 pounds jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white wine
  • 2 teaspoons finely chopped flat-leaf parsley leaves
  • 1 cup tomatoes, diced
  • 1 tablespoon lemon juice
  • 1 ounce freshly grated parmesan cheese


Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, crank up the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates over cooked pasta or arrange on a platter and serve.

Colin's Drunken Shrimp


  • 1 pound shrimp, shell on
  • 4 cups water
  • 2 tablespoons soy sauce
  • 1 teaspoon vinegar
  • 6 to 8 tablespoons Chinese Cooking Wine or sherry
  • 1/2 teaspoon salt
  • 2 slices fresh ginger root


1. Wash shrimp. Remove legs, leaving shells intact; then devein.
2. Boil water and poach shrimp until pink (about 2 minutes); then drain.
3. Combine soy sauce, sherry and salt; pour over shrimp and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade.
4. Mince ginger root and sprinkle over shrimp. Also sprinkle vinegar over. Let stand 30 minutes more, turning occasionally; then serve.

(A blend of balsamic vinegar, sesame oil and garlic makes a perfect dipping sauce for these shrimp.)


Crispy Chrysanthemum Fish in Sweet and Sour Sauce

Chinese Style
Makes: 4 servings


  • 1 lb. firm white fishfillets, such as catfish or Tilapia
  • 1 tsp. salt
  • 1/4 tsp. ground white pepper
  • 1/8 cup Shaoxing wine
  • 1/4 cup tomato paste
  • 1/4 cup rice vinegar
  • 1/4 cup chicken broth
  • 3 Tbsps. plum sauce
  • 2 Tbsps. light brown sugar, packed
  • 1 Tbsp. vegetable oil
  • 1/4 cup minced celery
  • 1/4 cup sliced carrots
  • 1/4 cup minced onion
  • 1/4 cup minced green bell pepper
  • vegetable oil for deep-frying
  • 1/4 cup cornstarch


1. Lay one of the fillets on a cutting board with the tail end facing you. Working with a thin-bladed knife and holding the blade parallel to the cutting board, cut through the center of the fillet starting at one of the long sides. Do not cut all the way through the fillet: the idea is to ‘butterfly’ it, so it opens up like a book. Close the fillet back up and cut it crosswise—through the uncut side—into 1/2-inch wide strips. Sprinkle fish filets with salt and pepper. Let stand for 15 minutes.

2. Prepare the seasonings: Whisk the ketchup, vinegar, plum sauce, chicken stock, and brown sugar together in a small bowl until well blended.

3. Heat a 2-quart saucepan over high heat until hot. Add oil and swirl to coat the bottom. Add the celery, carrot, onion and bell pepper and stir-fry until vegetables begin to soften, 2 to 3 minutes. Pour in the seasonings, bring the sauce to a boil, and then reduce the heat to low to keep the sauce warm.

4. Pour enough vegetable oil into the wok to a depth of 3-inches. Heat over medium-high heat to 375 F. Dust the fish strips with cornstarch to coat them lightly and shake gently to remove any excess. Hold one of the fish strips by the uncut end and slowly lower the cut end into the oil. Gently move the fish constantly as you lower it so the cut ends begin to curl. When the ends begin to curl, release the fish into the oil. Repeat with as many of the remaining fish fillets as will fit into the oil without crowding. Cook until golden brown, about 2 to 3 minutes. Remove the fillets with a slotted spoon and drain on paper towels. Repeat with the remaining fillet strips.

5. Arrange the fried fillets on a warm platter with the curled ends facing up. Spoon the sauce over the fish and garnish with steamed bok choy. Serve immediately

Black Pepper Shrimp


  • 2 pounds whole jumbo-size shrimp in their shells, heads left on
  • 2 Tablespoons corn oil
  • 2 Tablespoons fresh ginger, peeled and minced
  • 4 cloves garlic, peeled and minced
  • 1 red hot chili pepper, seeded and minced
  • 2 shallots, peeled and minced
  • 1/4 cup corn oil
  • 1/4 cup rice wine or dry sherry
  • 1 teaspoon coarse salt
  • 1 Tablespoon coarsely ground black pepper


1. Remove the tiny feet of each shrimp, leave head and tail on. Then rinse well and paper-towel dry them.
2. Heat oil and saute ginger, garlic, chili pepper, and shallots for one minute then add shrimp and stir-fry for two minutes.
3. Add wine and cover and cook another two minutes, then remove cover and add the salt and pepper and stir for a minute, then serve over rice.

Crispy Tea Shrimp


  • 12 large shrimp
  • dash of coarse salt
  • 1 teaspoon Chinese cooking wine or sherry
  • 1 teaspoon minced green scallion
  • 1/2 teaspoon minced ginger
  • 2 teaspoons white tea leaves, ground fine
  • 1 egg
  • 3 Tablespoons plain or tapioca flour
  • 1 teaspoon sesame oil
  • 1 cup corn oil


1. Shell and devein the shrimp, then mix them with the salt, rice wine, scallion, ginger, tea leaves, egg, flour, and sesame oil. Let them marinate about ten minutes.

2. Heat oil. Remove a shrimp from the batter mixture and deep fry for one minute. Do not fry more than a few at a time. Drain on paper towels. Repeat until done, and when all are fried, serve.




 *Honey Walnut Prawns





  • 1 lb of Large Shrimps, peeled and deveined
  • 1/2 cup Walnut
  • 5 cups Water
  • 1 cup Sugar 
  • 2 cups Oil
  • 1/2 cup Cornstarch 
  • 1/2 cup Egg whites
  • 2 Tbs Honey 
  • 3 Tbs Mayonnaise 
  • 1 Tbs Fresh lemon juice 
  • 1/2 Tbs Condensed milk
  • 1/2 cup Oil



1. Rinse walnuts, then boil in 5 cups water, continually changing water until clear.


2. When clear, boil with sugar until sugar dissolves.


 3. Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden.


4. Place walnuts to cookie sheet, let cool.


5. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth.


6. Heat oil until boiling, then deep fry the Shrimp until golden brown.


7. Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter



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