Tag: seafood
Andhra Shrimp Stir Fry
Andhra Shrimp Stir Fry
With the Indian state of Andhra Pradesh being on the coast of the Bay of Bengal, their cuisine uses an abundance of seafood. This Andhran shrimp stir fry is quite simple to prepare and takes only 20 minutes to make. The stir fry uses shallots instead of white onions, giving it a sweeter flavor. While most Andhran cuisine is spicy, this one is fairly mild. Add in an extra green chili if you want it to be spicier.
Ingredients
- 1 1/4 lbs shrimp 16/20 ct., peeled and deveined
- 1/2 tsp turmeric powder
- 1 tbsp ginger garlic paste
- 1 green bird’s eye chilies finely chopped
Stir Fry
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 cup shallots chopped
- 12 curry leaves
- 6 garlic cloves thinly sliced
- 1 tsp Kashmiri chili powder
- 1/2 tsp turmeric
- 1 tsp fennel seeds coarsely ground
- 1 small tomato finely chopped
- salt to taste
Garnish
- cilantro chopped
Instructions
- Marinate the shrimp in the turmeric, ginger garlic paste, and bird’s eye chilies for 15 minutes.
- Heat up cooking oil in a sauté pan over medium heat. Fry the mustard seeds for 30 seconds.
- Add in the shallots and fry for 10 minutes.
- Add in the garlic and curry leaves. Fry for 2 minutes.
- Add in the tomatoes, turmeric, fennel, and chili powder. Fry for a minute.
- Stir in the shrimp with all of it’s marinade. Season with salt. Cook for 2 minutes. Put a cover half on the pan, continuing to cook for 4 minutes.
- Garnish with cilantro.
Pineapple Prawn Curry
Pineapple Prawn Curry
Pineapple prawn curry is prepared for special occasions such as Chinese New Years, family reunions, etc. Homemade curry paste using as Malaysian specific shrimp paste called Belacan is cooked until fragrant, then simmered with water, pineapple, then coconut milk. The shrimp are added at the last 2 minutes of cooking. I highly recommend using larger sized shrimp for this curry; at least 16-20ct. Smaller sized shrimp cook a lot faster and end up being over cooked in a curry sauce such as this. The larger ones will stay more tender and less chewy. Serve will steamed white rice.A helpful tip when using turmeric, fresh or powdered, when making a curry paste: unless you want your blender or food processor to be permanently dyed yellow, mix it into the rest of the paste ingredients in a separate bowl.
Equipment
- Food processor, immersion blender, or mortar and pestle.
Ingredients
Curry Paste
- 20 dried arbol chilies seeded
- 10 Chinese shallots
- 5 garlic cloves
- 2 stalks lemongrass bottom 4”, chopped
- 1 tbsp turmeric root grated
- 1 tbsp galangal minced
- 1 tbsp shrimp paste belacan
Pineapple Prawn Curry
- 3 tbsp vegetable oil
- 1 1/2 cups water
- 1/2 small pineapple cut into 1 1/2” chunks
- 1 1/2 cups coconut milk
- 1 lb 16-20ct. shrimp peeled and deveined
Instructions
- Soak the seeded dried chilies in boiling water for 15 minutes.
- Add all of the curry paste ingredients to a blender or food processor.
- Blend until smooth.
- Heat up cooking oil in a large sauce pan over medium high heat. Add n the curry paste. Cook for 3-4 minutes until fragrant.
- Add the pineapple and the water. Simmer for 15 minutes.
- Pour in the coconut milk. Simmer for 5 minutes.
- Add in the shrimp and cook for 2 more minutes.
Pancit Luglug
Pancit Luglug
I’ll tell you…this dish is absolutely delicious. It has a beautiful presentation. But…it might be one of the biggest pains in the ass to make. There are a lot of ingredients. Multiple, multiple, multiple steps. But I promise that it pays off in the end.There are dozens of variations of pancit recipes. Pancit are a type of Filipino noodle made out of cornstarch instead of rice or wheat flour. The noodles are a little firmer then rice noodles. They come in different thicknesses. Luglug refers to a thick noodle; similar to a spaghetti noodle. The noodles are tossed in a pork and shrimp gravy, topped with shrimp, hard boiled eggs, crushed pork rinds, fried garlic, and green onions. Many different layers and textures to this dish.If you want to cut out some steps, you can use powdered shrimp stock. You don’t need to add the chicken chicharon. I happened to have chicken skin from a chicken tocino recipe I was making at the same time and wanted to add another layer of texture and flavor. But if you have a lot of time on your hands, this recipe is for you.
Ingredients
Shrimp Stock
- 4 cups water
- 3 cups shrimp shells
- 4 garlic cloves minced
- 3 small shallots diced
- 1 small carrot diced
- 1 stalk celery diced
- 2 bay leaves
Chicken Chicharon
- 8 oz chicken skin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp vinegar
Pancit Luglug
- 1/2 lb 26/30 ct. shrimp
- 1 tbsp vegetable oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 lb ground pork
- 1 tbsp fish sauce
- 1 tbsp ground annatto powder
- 2 tsp pork bouillon
- 1 cup water
- 1/4 cup flour
- 16 oz Luglug noodles
- 1 cup pork rinds crushed
- 4 hard boiled eggs sliced
- 1/4 cup fried garlic bits
- 4 green onions chopped
Instructions
Chicken Chicharon
- Season the chicken skins with salt, pepper, garlic, and onion. Mix with 2 tsp of vinegar.
- Preheat the oven to 350 degrees. Lay the skins on a rack on a baking sheet lined in foil.
- Bake for 20 minutes until the skins become crispy.
- Chop and set aside.
Shrimp Stock
- Bring 4 cups of water to a boil. Add in the shrimp shells and simmer for 10 minutes.
- Add in carrots, celery, shallots, garlic, and bay leaves. Continue simmering for 25 minutes.
- Strain the stock, making sure to push down on the shrimp shells to extract all of the juices.
- Put the stock back into the pot over medium high heat. Poach the shrimp in the stock for 2 minutes.
- Strain the stock again. Set both the shrimp and stock aside.
Pancit Luglug
- Prepare the Luglug noodles acco to the package directions.
- Strain and rinse under cold water. Set aside.
- Heat up cooking oil in a large pan over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the ground pork, breaking up the clumps. Cook for 8 minutes, until the pork is browned.
- Add in the fish sauce and ground annatto. Cook for 2 minutes.
- Pour in the shrimp stock. Add 2 tsp of pork bouillon. Bring to a boil. Cover reduce the heat to medium and simmer for 10 minutes.
- Whisk together the flour and water.
- Pour the slurry into the sauce. Whisk until it thickens. Add the noodles.
- Smash the pork rinds until they a finely ground.
- Add all of the chicken chicharon and half of the crushed pork rinds.
- Place all of the noodles and sauce in a large baking dish or on a platter. Layer with the shrimp and sliced hard boiled eggs. Garnish with the other half of the crushed pork rinds, fried garlic bits, and green onions.
