Tag Archives: Seafood
Stir-Fry Snow Peas With Scallops
Posted on 31. Jul, 2009 by Guy Boulud.
Snow peas are available all year round. As with all legumes, they have lots of health and nutritional benefits. A quick and simple stir-frying is the best way to enjoy them. So, here is the recipe for stir-fry snow peas with scallops. Enjoy.
Stir-Fry Snow Peas With Scallops
Ingredients
200 g Snow Peas
4 Sea Scallops, thinly sliced
2 Cloves Garlic, thinly sliced
About 3 Thin Slices of Fresh Ginger
1 Tbsp Peanut Oil
Freshly Ground Black Pepper
Sea salt to taste
Sauce
1 Tbsp Oyster Sauce
2 tsp Light Soy Sauce
6 Tbsp Water
1/2 tsp Corn Flour
Method
Heat the oil in a wok and cook the garlic and ginger on low heat. Remove the garlic and ginger when they are fragrant and golden in color.
Turn the heat on high. Toss in the snow peas, scallops and the cooked garlic and ginger. Stir-fry for about a minute and add in the sauce. Bring it to a quick boil and season with sea salt and black pepper. Serve immediately.
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Deep-Fried Wonton
Posted on 15. Jul, 2009 by Guy Boulud.
Here is the deep-fried Wonton recipe for you to consider trying and another simple picture guide to wrap the Wonton. Enjoy!
Ingredients
30 pcs Wonton Wrapper
Oil for deep-frying
Chili Sauce for dipping
Filling
150 g Ground Pork
100 g Peeled Shrimps, finely chopped or minced
3 Water Chestnut, finely diced
1/2 tsp Minced Fresh Ginger
2 tsp Corn Flour
A pinch of Ground White Pepper
1/2 tsp Sea Salt
1 tsp Sesame Oil
2 tsp Soy Sauce
Method
Combine the wonton filling ingredients and mix well.
Place about 1 to 1 ½ tsp of filling in the center of the wrapper and wrap firmly.
Deep-fry the wontons over low to medium heat for about 3 minutes or until the wontons are golden brown in color. Drain on a paper towel and serve with chili sauce.
A simple guide on how to wrap the wonton.
Place 1 portion of the filling in the center of the wonton wrapper.
Lift up to form a triangle.
Gather all the corners to the center, dap with a little water and press firmly.
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Chinese Long Beans With Spicy Sambal
Posted on 07. Jul, 2009 by Guy Boulud.
Chinese long beans, or also known as Yard long beans, are easily available at England’s Chinatown market. To my knowledge, the color of the long beans varies from dark green in the winter to pale green during the summer. I prefer the summer variety because they are plump and tastier. I bought some last weekend and cook them with spicy sambal. Anyway, I should stress that this dish is very spicy. So, if you plan to make it, do adjust the amount of the sambal paste according to the level of spiciness that you prefer.
Chinese Long Beans With Spicy Sambal
Ingredients
400g Long Beans, cut into 1 inch in length
120g Prawns, shelled
15 to 20 Dried Chilies, cut into smaller pieces
6 small Shallots, coarsely chopped
1 1/2 tsp Shrimp Paste, toasted
2 Candlenuts
1 Tbsp Sugar
4 Tbsp Peanut Oil
3 cloves Garlic, coarsely chopped
1 1/2 Tbsp Lime Juice
1 Tbsp Water
Sea Salt to taste
Method
To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with shallots, candlenuts, shrimp paste and blend until they become a paste.
Heat 3 Tbsp of Peanut oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant, add sugar and sea salt to taste. Dish out the sambal and set aside.
In a wok with high heat, add the remaining 1 Tbsp oil and garlic. Cook briefly and add in the prawns and cook until they are pinkish in color.
Toss in the long beans and give it a quick stir. Then mix in the sambal and continue to cook for about 1 minute and add in the water and lime juice. Give it a quick stir and serve immediately.
Note: Discard some of the oil from the cooked sambal or else, the dish may be a bit too oily.
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