December 26, 2018 by Varga László
Ingredients (4 servings):
- 250 grams shrimp
- about 1 litre shrimp stock
- rice noodles
- vegetable frying oil
- 3 garlic cloves
- 4-5 shallots
- 100 grams tofu
- salt to taste
- 2 tablespoons annatto powder
- 2 tablespoons fish sauce
- 3 tablespoons flour
- 4 hardboiled eggs
- 100 g smoked fish flakes
- 100 g cup pork crackling crushed
- 2 stalks green onions
- Cook the remaining shells and heads from the previous recipe –Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon-. Strain.
- Cook the noodles according to the instructions on their package.
- Chop the garlic.
- Chop the shallots.
- Slice the green onions.
- Dissolve the annatto powder in 100 ml water. I did not have annatto powder so I used smoked paprika, which did not need this dissolving step.
- I did not have the small, crumbled pork cracklings, only the larger-regular sized ones, so I cut them into pieces and re-fried them to get the extra crunch. Set them aside from the pan.
- Also did not have ether smoked fish flakes, so using a fork, I tore the smoked fish into small bits and I fried them in the pan I re-fried the cracklings before.
- Dice the tofu if you have it into larger pieces. Mine was already crumbled.
- Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
- Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
- In another saucepan, add the shrimp broth, add annatto water if having, if not, what I used – 2-3 teaspoons Spanish smoked paprika, ground pepper, fish sauce and flour dissolved in water.
- Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
- Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
- Place the cooked noodles in the plates.
- Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
- Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.
Category Asian, Filipino, Seafood | Tags: Asian,cracklings,eggs,filipino,fish,garlic,green onions,noodles,pork,shrimps | No Comments
December 24, 2018 by Varga László
Ingredients (1 serving):
- 2 jumbo black tiger prawns
- salt and freshly ground black pepper
- olive oil
- 1/2 lemon
- 3-4 tablespoons virgin olive oil
- 1 cup Toasted Garlic–Lemon Oil (see recipe list)
- Make a cut on the back of each prawn, using a sharp thin knife, starting under the head, about 2 cm long.
- Using a toothpick pull out the dark intestines tract.
- Smear the prawns with olive oil and season with salt and freshly ground black pepper. Place on a grill and cook until the prawns turn from grey deep pink, about one minute.
4. Place on a grill and cook until the prawns turn from grey deep pink, about one minute.
5. Turn side the prawns on the other and grill them for another minute.
6. Chop roughly the garlic.
7. Add the oil and garlic to a frying pan, fry over low heat for about 5 minutes keeping stirring, until garlic browns lightly.
8. Turn off the heat and add the lemon juice; salt and freshly ground black pepper to taste.
9. Serve the prawns drizzled with plenty of the garlicky-lemony oil.
Category Seafood | Tags: garlic,grill,lemon,shrimps | 1 Comment
December 19, 2018 by Varga László
Ingredients (1-2 servings):
- 1 whole lobster (about 500 grams)
- 100 g button mushrooms
- 2 garlic cloves
- 75 ml double cream
- 1 egg yolk
- 75 ml wine brandy – I used some I bought in Azerbaijan
- 2 pinch of nutmeg
- 100 g Gruyere cheese
- Using a large kitchen knife cut the lobster lengthwise into two parts, first piercing it’s back, then cutting its front along the same line.
- Scoop all the lobster meat from the shells. Set the shell aside for being filled later.
- Cut the lobster’s meat into 1 cm cubes.
- The small legs I put into a small pot together with a bit of water and a pinch os salt and i cooked it down to form a shrimp base reduction.
- Slice thinly the mushrooms.
- Chop coarsely the garlic.
- Grate the Gruyere cheese.
- In a frying pan sauté the mushrooms and the chopped garlic for 2-3 minutes, until the mushrooms get golden-brown.
- Add the diced lobster meat and deglaze with half of the wine brandy.Add the shrimp reduction too.
- In another bowl, add together the other half of the Cognac or brandy, the cream, the egg yolk, and the ground/grated nutmeg. Mix them well.
- Add this mixture to the lobster pan and stir them together.
- Remove the pan from the heat and keep stirring until the sauce thickens.
- Place the lobster’s empty half-shells in an ovenproof dish and fill them with the mixture.
- Spread on the lobster tops the grated Gruyère cheese.
- Broil the lobsters in the oven for about 5 minutes, until the cheese has nicely melted.
Category French, Seafood, Uncategorized | Tags: cheese,cognac,cream,garlic,Gruyere cheese,lobster,mushrooms | No Comments