Tag: seafood
Sweet and Sour Cuttlefish Balls
Sweet and Sour Cuttlefish Balls
Fish balls are eaten in pretty much all Asian cultures in various forms. They are mostly eaten in noodle or soup based dishes, but can be eaten as an appetizer or as a main course. For this recipe, I used cuttlefish balls. You can use regular fish, shrimp, lobster, or any other variation. I’m partial to the Dodo brand frozen fish balls: more fish, less filler.The most important thing to remember is to make sure the fish balls are completely defrosted before deep frying. If not, your oil will spatter all over and the fish balls won’t reach the desired crispiness. They will end up absorbing the oil, making them mushy. Once submerged in the oil, they only take 5-6 minutes. Drain them on paper towel. Combine all of the sweet and sour sauce ingredients and cook over medium heat just for a minute. Add the cuttlefish balls back in and coat in the sauce. Garnish with sesame seeds.
Ingredients
- 20 cuttlefish balls defrosted
- vegetable oil for frying
Sweet and Sour Sauce
- 2 tbsp ketchup
- 1 tsp sriracha
- 2 tsp sugar
- 1 tsp oyster sauce
- 2 tsp vegetable oil
- 2 tsp sesame seeds
Instructions
- Heat up a pot of cooking oil over medium high heat that is deep enough to have the cuttlefish balls completely submerged. Add the cuttlefish balls. Fry for 5-6 minutes until they are crispy.
- Drain on paper towel.
- Heat up 2 tsp of cooking oil in a sauce pan over medium heat. Add in the ketchup, sugar, sriracha, and oyster sauce. Simmer for just a minute.
- Add the fried cuttlefish balls back into the sauce. Cook for 1 more minute, making sure they are evenly coated in the sauce.
- Garnish with sesame seeds.
Stir Fried Chili Lemongrass Frogs
Stir Fried Chili Lemongrass Frogs
I know what you’re thinking. Eating frogs? The amphibians happen to be a delicacy all over the world; mostly eaten in France, China, Vietnam, Indonesia, Thailand, Italy, and in the southern U.S. About 3 billion frogs are consumed worldwide annually. Frogs are high in protein, vitamin A, Omega 3 fatty acids, and potassium. As far as flavor and texture goes, they’re really similar to chicken. You can find fresh and frozen frogs in most Asian markets for relatively cheap. Whole frogs come skinned and headless. They quarter just like a chicken. If you buy the legs, they will come still together. They will need to be split down the middle with a cleaver or large chef’s knife. They really just look like a skinless chicken wing.You can make this simple stir fry in under 15 minutes. Brown the frog. Pour the sauce over the legs and simmer. Add in the lemongrass and green onions. That’s it. The frog can be eaten as an appetizer or served as a main coarse with steamed rice.Ribbit.
Ingredients
- 1 1/2 lbs frog legs or 3 whole frogs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 3 stalks lemongrass peeled and finely chopped
- 1 1/2 tbsp sugar
- 3 tbsp fish sauce
- 6 garlic cloves minced
- 3 Thai chilies finely chopped
- 1/4 cup green onions chopped
Instructions
- Mix together sugar, fish sauce, garlic, and Thai chilies. Make sure sugar is completely dissolved. Set aside.
- Split the frog legs in half down the middle with a cleaver.
- Season with salt and pepper. Set aside.
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Add in the lemongrass.
- Sauté until it is browned and caramelized, about 3 minutes. Set aside.
- Add 2 more tbsp of vegetable oil to the same sauté pan over medium high heat. Add in the frog legs. Stir fry for 4 minutes.
- Pour in the garlic chili fish sauce mix. Continue cooking for 3 minutes.
- Add in the fried lemongrass, making sure the frog is completely coated. Cook for 2 more minutes.
- Turn off the heat and stir in the green onions.
Eat as an appetizer or serve as a main course with steamed rice.
Jjamppong (Seafood Noodle Soup)
Jjamppong (Seafood Noodle Soup)
Jjamppong is a Korean spicy seafood noodle soup. Despite there being a ton of ingredients in this recipe, it’s fairly simple to make and takes little time. You can adjust the heat to your liking by adding more or less gochugaru. There are a couple routes you can go when selecting the seafood for this soup. The first is the buy a frozen seafood mix, usually consisting of crab, shrimp, mussels, clams, squid, octopus, and cuttlefish. Make sure that the seafood mix is defrosted before adding to the soup. The other route to go would be to customize what seafood goes into this soup by buying fresh seafood, still in the shell. This will cost more, but will yield tremendous flavor.
Ingredients
- 4 tbsp vegetable oil
- 6 garlic cloves minced
- 2 tsp ginger minced
- 5 green onions chopped
- 4 oz pork diced
- 1 mefium onion sliced
- 6 oz cabbage shredded
- 1 small zucchini julienned
- 1 small carrot julienned
- 4 tbsp gochugaru
- 1 tbsp smoked paprika
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/4 cup shaoxing cooking wine
- 6 cups chicken stock
- 1/2 tsp salt
- 2 lbs frozen seafood mix.
- 2 portions Kalguksu noodles
Instructions
- In a large pot over medium high heat, sauté the garlic, ginger, and green onions for 2 minutes.
- Add in the pork, cabbage, carrots, zucchin, and onions. Sauté for 2 minutes.
- Add in the gochugaru and smoked paprika. Sauté for a minute.
- Add in the soy sauce and oyster sauce. Sauté for 30 seconds.
- Pour in the shaoxing cooking wine and chicken stock. Season with salt. Bring to a boil.
- Add the seafood mix and cook for 3 minutes.
- Bring water to a boil in another pot. Add the Kalguksu noodles. Boil for 5 minutes.
- Drain and rinse under cold water.
- Add a portion of the noodles to a bowl. Ladle over the seafood soup. Garnish with green onions.
