Saturday, May 24, 2014

CLASSIC SHRIMP COCKTAIL


Have this elegant classic shrimp cocktail to new levels of appetizer excellence. This shrimp cocktail recipe is so easy flavorful and delicious.

Preparation time: 15 minutes
Cooking time: 20 minutes

INGREDIENTS:
2 kilos (22-26 pieces) tiger prawns
1 cup onions
½ cup celery
½ cup carrots
10-15 pieces star anise
5 pieces bay leaf
1 cup white wine
1 tbsp. whole black peppercorn
Salt and pepper to taste

COCKTAIL SAUCE:

INGREDIENTS:
4 cups catchup
¾ cups horse radish
3 tbsp. Tabasco hot sauce

GARNISHING:

INGREDIENTS:
4 Pieces cucumber
1 bunch dill weed
1 box decorative toothpicks with frills

PROCEDURE:
1. Prepare court bouillon (seasoned boiling water) by adding all seasonings and aromatic ingredients to 2 g of water.
3. Let the court bouillon boil then simmer for around for 10 minutes to allow the spices to lend in its flavor
4. Bring back the liquid to boil and add the shrimps and cook for 3-4 minutes.
5. Prepare a cold water bath (bowl with water with ice).
6. Drop the shrimps into the bowl to stop the cooking process.
7. Peel and devein the shrimp leaving a small portion of a tail.

COCKTAIL
SAUCE:

Mix all sauce ingredients and serve chilled.

Thursday, May 22, 2014

WARM PRAWNS SALAD




Try this simple romantic dinner dish for your love one. So easy to prepare. Also this recipe contains a high levels of vitamin B12 and its good for your health.

Preparation time: 10 minutes
Cooking time: 10-15 minutes

INGREDIENTS:
250g medium size prawns
150g organic mixed greens
1 piece (1 inch) ginger finely sliced
1 pinch sea salt
2 pieces garlic cloves, finely chopped
1 tsp. sugar
1 tsp. chili pastes (siling labuyo) or chopped fresh chili
2 tbsp. fish sauce
6 tbsp. lemon juice
6 tbsp. olive oil
2 tbsp. fresh coriander
6 wedges lemon for decoration

PROCEDURE:
1. Wash salad, drain and place in salad bowl.
2. In a medium size bowl, combine the garlic, sugar, chili paste, fish sauce, lemon juice, olive oil, mix well until the sugar is dissolved.
3. In a medium size frying pan, place ginger and ½ cup water, pinch of salt.
4. Bring to a boil.
5. Reduce heat, place prawns and cook until they turn pink.
6. Remove prawn heads and peel, without removing the tails.
7. Set aside.
8. Mix the sauce with the prawns while they are still look warm, place on salad greens and decorate with lemon wedges and coriander.
9. Serve immediately.