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Sweet Corn and Crab Soup
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4
1 teaspoon finely chopped fresh root ginger
100g crab meat, flaked 2 teaspoons Chinese wine
1 egg white
3 teaspoons cornflour, 1 teaspoon salt
600 ml chicken clear soup
100g sweet corn kernels 1 spring onion, finely chopped, to garnish
1. Combine the finely chopped ginger with the crab meat and wine or sherry.
2. In a bowl, lightly whisk the egg white.
3. Combine the cornflour with 2 tablespoons of cold water to make a thin paste.
4. Place the clear soup in a saucepan set over moderate heat and bring to the boil. Add the salt, sweetcorn kernels and crab meat mixture. When the liquid comes back to the boil, stir in the cornflour paste and cook, stirring constantly, until the soup is smooth and thickened.
5. Blend in the egg white. Transfer the soup to individual bowls and serve hot, garnished with chopped spring onion.
Sesame Prawn Toasts
Preparation time: 15 minutes
Cooking time: 5 minutes
Serves: 6
25 g (1 oz) pork fat, minced 125 (5 oz) peeled prawns
minced 1 egg white
lightly beaten with pinch of salt
pinch of freshly ground white pepper
3 teaspoons cornflour
2 thin slices of white bread crusts removed
75 g (3 oz) sesame seeds
600 ml (1 pint) vegetable oil
1. In a bowl, mix together the prawns, pork fat, ginger, spring onion, egg white, white pepper, salt, and cornflour. Spread this mixture on to the bread slices.
2. Place the sesame seeds on a flat plate, then press on the bread slices, prawn side down, until thickly coated with the seeds.
3. Heat the oil in a wok to 180¢J/350¢K until a cube of bread browns in 30 seconds. Carefully lower in the prawn toasts, spread side down, and deep-fly for 5 minutes, keeping them well immersed. Lift out and drain on paper towels. Cut each slice into fingers.
Crab In Black Bean Sauce
Preparation time: 20 minutes
Cooking time: 7 minutes
Serves: 4
4 fresh crabs
1 medium onion, 2 scallions
1/2 red pepper and 1/2 green pepper
1/2 cup oil, 1/3 cup water
1 tablespoon finely chopped salted black beans
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1. Cut crabs in half, then in half again. Crack large claws with a mallet. Clean and dry. 2. Cut onion, peppers and scallions into 3 inch strips. Heat wok and add oil. 3. Shallow-fry crab in hot oil for 3 minutes. Drain. Strain oil and return 2 tablespoons to wok. Stir-fry black beans, garlic and ginger for 30 seconds. Add the sugar and vegetables. Stir-fry for 2 minutes. 4. Add the crab. Combine soy sauce, water and cornstarch and add to wok. Cook until sauce boils and thickens. Remove from heat. Serve immediately.
Barbecued Honey Seafood
Preparation time: 15 minutes & 3 hours marinating
Cooking time: 5 minutes
Makes: 8 skewers
1 lb medium fresh shrimp
8 oz fresh scallops
1/4 cup honey
2 tablespoons soy sauce
1/4 cup bottled barbecue sauce
2 tablespoons sweet sherry
1. Soak 8 wooden skewers in waters. Remove heads from shrimp. Peel and devein shrimp keeping tails intact. Clean scallops, removing brown thread.
2. Thread the shrimp and scallops alternately onto skewers. Place in a shallow non-metal dish. Combine the honey, soy sauce and sherry and pour over the skewered shrimp and scallops. Cover and refrigerate for several hours or overnight.
3. Remove the skewers from dish and cook on a hot lightly greased grill for 5 minutes or until cooked through. Brush frequently with marinade while cooking.
Cantonese Lobster
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4
1 lobster, about 1.5 kg
5 tablespoons sunflower oil
4 slices root ginger, peeled and shredded
4 spring onions, cut into 2.5 cm length
1/2 teaspoon salt and tablespoons soy source
150 ml chicken stock
2 tablespoons Chinese wine or dry sherry
1. Kill the lobster, clean it and chop through the shell into large bite-sized pieces.
2. Heat the oil in a wok until it is smoking. Add the lobster pieces, cover and cook in the hot oil for 3 minutes. Lift out and drain on paper towels.
3. Add the ginger, spring onions and salt and stir in the hot oil for 1 minute. Add the stock, soy sauce and wine. Bring to the boil, stirring , then add the pieces of lobster. Turn them in the stock, and cover firmly. Leave to cook over high heat for 4 minutes, when the liquid should have reduced by about one-third.
4. Transfer the lobster pieces to a deep-sided serving dish; pour over the sauce and serve.
Souffle Oysters
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves: 3
18 oysters on the half shell
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/2 cup milk
2 teaspoons seed mustard
1 egg, separated
1. Preheat oven to 350¢K. Place oysters on baking sheet and remove grit from surface of oyster flesh.
2. Heat butter in a small heavy-based pan; add the flour and baking soda. Stir over low heat for 2 minutes or until the mixture is lightly golden. Add milk gradually, stirring until the mixture is smooth. Stir constantly over medium heat for 5 minutes, or until the mixture boils and thickens. Boil for 1 minute, then remove from heat and cool. Stir in the mustard and egg yolk. Transfer to a medium mixing bowl.
3. Place egg white in a small, clean dry bowl. Using electric beaters, beat until firm peaks form. Using a metal spoon, fold beaten egg white gently into sauce mixture.
4. Spoon a heaped teaspoonful of the mixture onto each oyster and bake for 15 minutes or until slightly puffed and golden. Serve immediately.
Tomato Garlic Mussels
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2-3
18 large live mussels
2 tablespoons butter
3 cloves garlic, crushed
3 large ripe tomatoes, chopped
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1/4 cup apple juice
1. Remove beards from mussels; wash away any grit. Pry open shells with small knife. Meat will be attached to one half-shell; discard other half.
2. Melt butter in large pan. Add garlic; cook 1 minute or until golden. Add tomato, Worcestershire sauce, tomato paste and apple juice; stir over medium heat 2 minutes. Bring to boil, reduce heat. Simmer, uncovered for 5 minutes.
3. Add mussels, cover and simmer 5 minutes or until mussels are tender.
Seafood With Noodles
Preparation time: 35 minutes
Cooking time: 30 minutes
Serves: 4-6
1 lb large fresh shrimp
3 small ripe tomatos
2 boneless fish fillets, about 8 oz
2 tablespoons tomato
4 small squid hoods paste
2 tablespoons olive oil
1 cup fish stock 3 cloves garlic, crushed
1 cup red wine 1 teaspoon sweet paprika
1 lb pasta
1 teaspoon chopped red chili pepper
1 tablespoon soft brown sugar
1. Shell and clean the shrimp, leaving the tails intact. Cut fresh into 11/4 inch pieces. Using a sharp knife, cut squid into thin rings. Set aside.
2. Heat the oil in work or pan; add the garlic, paprika and chili. Cook on medium-high heat for 2 minutes. Add the shrimp, fish and squid and toss over high heat for 3-4 minutes. Remove and set aside.
3. Add tomato, tomato paste, fish stock, red wine and brown sugar to pan. Bring slowly to the boil, reduce heat and simmer, uncovered, for 10 minutes. Return seafood to pan and mix well.
4. Cook pasta in a large quantity of boiling water until just tender. Drain well. Combine seafood mixture with pasta and serve immediately.