The following recipe comes from Nasi Lemak Food lover a wonderful Malaysian food blog:
Stir-fried butter sauce shrimp
500g medium shrimp
Enough oil for deep-frying
2tbsp butter
150ml Evaporated milk
5 sprigs curry leaves
3 small chilies, cut into small pieces
5 cloves garlic, chopped
1/2tsp sugar
1/2tsp salt
Method:
1. Wash prawns well and drain. Keep shells intact. Season prawns with light soy sauce and pepper and marinate for 30mins.
2. Heat enough oil until hot. Deep-fry prawns until cooked. Remove and drain from oil.
3. Melt butter in a heated wok/pan, add in chopped garlic, curry leaves and chili, stir fry till fragrant.
4. Add in deep-fried prawns and milk, seasoning with salt and sugar, quickly stir to mix with the sauce, turn off the heat (Do not over cooked, not more than 1min).
5. Dish out, serve with rice or Mantou (Chinese bread).
Salmon “Slashed and Stuffed With Basil Butter (recipe also found HERE on Food Network)
Ratatouille:
Extra-virgin olive oil
3 garlic cloves, peeled and minced
pinch crushed red pepper
4 sprigs fresh thyme
1 red sweet bell pepper, thinly sliced
1 large fennel bulb, thinly sliced
1 zucchini, thinly sliced into rounds
1 medium onion, sliced
2 cups cherry tomatoes
Kosher salt and freshly ground black pepper
Herbed Bread Crumbs:
2 cups panko
1 bunch fresh basil sprigs (about 16 sprigs), leaves only
1/2 bunch fresh Italian flat-leat parsley (8 sprigs), leaves only
Salmon:
1 bunch fresh basil sprigs (16 sprigs), leaves only
2 sticks unsalted butter, room temperature
1 whole side of salmon, cleaned and scaled (about 2 pounds total)
Method:
For the Ratatouille, place a large pan over medium heat and add a 3-count of oil (about 3 tablespoons). Add garlic, crushed red pepper, thyme, and the vegetables, gently squeezing the tomatoes as you add them. Season with salt and pepper. Saute for 5-7 minutes until vegetables wilt. Pour vegetables onto a sheet tray and set aside.
For the Herbed Bread Crumbs, in a food processor combine panko, basil, and parsley. Pulse until the crumbs are green. Set aside.
To make the Basil Butter, roughly chop the basil. In a food processor combine basil and butter. Pulse until fully combined and creamy. (Note: Tyler’s basil butter appears green but does in fact turn green until the salmon is removed from the oven and served).
Preheat oven to 400F. Using a chef’s knife, make slits on the skin side of the fish. Paint the skin side of the fish with the Basil Butter. Carefully place the fish, skin side up, on top of the sheet tray covered with Ratatouille. Bake about 15 minutes, until top is golden and bubbly. Top the fish with Herbed Bread Crumbs and switch on the broiler. Broil for 5 minutes, until golden and crispy.
Seared Salmon With White Beans & Spinach Topped With Olive-Lemon Salad
White Bean and Spinach
1/4 cup chicken/vegetable broth (the original recipe called for 1/4 cup olive oil)
8 oz fresh spinach, tough stems removed cleaned and dried (I used frozen)
1 15 oz can white beans, rinsed and drained
1 clove of garlic, thinly sliced
1/8 tsp crushed red pepper, add more if you like heat
Salmon
2 tbs olive oil or Canola oil
Olive-Lemon Relish
1/4 cup Picholine olives, pitted and chopped (I only had Kalamata so I used those)
1/2 Lemon juiced, cut the other 1/2 into segments and finely dice
1/2 Lemon peeled and pith removed fruit cut into small pieces the size of the olive pieces
1 tbs parsley, finely chopped, original called for 2 tbs
1 small shallot, finely chopped
1 tsp honey, more if needed original called for 1/2 tsp
splash of white wine vinegar, original called for 1/2 tsp
1/4 tsp kosher salt, I left this out brined olives took care of the salt
fresh ground pepper to taste
White Bean & Spinach
In a frying pan, over medium heat, add 1/2 the broth, the pepper and the garlic, bring to a simmer. Toss in the spinach and cook until it cooks down (if all of the spinach doesn’t fit cook 1/2 then add the rest once the first batch cooks down). After the spinach is cooked down add the beans and the rest of the broth. Cook until the beans are heated though. This will be the the base the salmon sits on.
Salmon
In a frying pan , over medium high heat, add the oil. When the oil is hot add the salmon and cook until the salmon is golden, then flip over and cook until the second side takes on some color. Sit on the spinach and beans.
Olive-Lemon Relish:
Mix all of the ingredients together in a bowl. Taste and add pepper, honey, vinegar or whatever is needed to make this taste how you like it. Spoon over the top of the salmon.
Heres a wonderful recipe for cooking fresh crab from Sue
Method:
Set a large pot of water deep enough to cover crab on stove to boil (don’t add crab yet) and add:
Ingredients:
1 large bay leaf
a generous handful of dried onion flakes (saves time) OR half a medium onion cut into slices
1 teaspoon of dried minced garlic (not powder) OR 2 or 3 smashed garlic cloves
1 tablespoon whole coriander seed
2 or 3 tsps. dill weed
5 whole cloves
1/8 tsp. celery seed
5 quarter size slices of fresh ginger
1/2 tsp whole peppercorns
juice of half a large juicy lemon OR a whole small one and dump in the rind (skin or peel of the lemon - adds flavor)
Optional - can add crushed red pepper if desired
Also Optional - I add a teaspoon of “No Salt” (potassium chloride salt to balance the sodium in the crab - good if you are watching your sodium intake)
The spices above are a sort of “pickling blend” and can be adjusted to taste by changing amounts of items or even eliminating those you don’t want. The crab is so good you won’t need anything else.
Let the water come to a boil and boil for 10 minutes to flavor the water. Then add crab and turn down to simmer just until crab is heated through.
1. Heat butter in medium saucepan over medium heat. Add onions and garlic and cook until soft.
2. Add mango pulp and cook for 5 minutes, stirring often. Add the sugar, red pepper, cumin and cook over low heat for 10-15 minutes.
3. Season with salt and pepper. Sprinkle fresh cilantro and set aside.
To make the shrimp:
1. In a bowl, combine the olive oil, the cumin,onion powder, paprika salt and pepper. Add the shrimp, stir to coat and refrigerate for 15 minutes.
2.Heat a grill over medium-high heat. Remove the shrimp from the marinade and discard the marinade. Thread the shrimp onto skewers. Arrange the skewers on the grill and cook for 2 to 3 minutes per side.
3. Serve immediately with the mango sauce on top or the side.
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