Seafood Recipes

  • Vegetarian dishes grilled squid with satay
  • Grilled Satay Squid and Prawns

Vegetarian dishes grilled squid with satay

Ingredients:

- 1- Chicken thigh mushroom (soak in clean salt water, but double the length of the chicken drumstick, then cut long slices of chicken thigh mushroom, cut the thickness from 3 to 5 cm to easily wrap it into squid )

- 5 -abalone mushrooms (soak and wash in clean salt water, but separate abalone mushrooms into 3-4 shreds , each mushroom separates into 3-4 shreds.)

- 2 lemongrass , finely chopped

- 2 shallots finely chopped

- 4 garlic cloves , minced

- 1 teaspoon of pepper

- 1 big spoon of honey

- 2 tablespoons of satay sauce

- 3g seafood seasoning

- 3 large tablespoons soy sauce

- 1 tablespoon of sesame oil

- 1 teaspoon chili sauce, skewers

Making:

1 liter of boiling water to soak the abalone and chicken thigh mushrooms for about 3 minutes till the mushrooms soften and take out to drain. Place the onion, garlic, lemongrass, honey, satay, pepper, seafood seasoning ,soy sauce into a large pod mix well to make sauce.

 

Take the mushrooms and skewers to wrap into squid, take 1 chicken thigh mushroom leaf, put an abalone mushroom branch in the middle of the chicken drumstick to make squid, then the chicken drumstick mushroom is wrapped with abalone mushroom into squid body and then take a toothpick to skew become a squid again, and so on, all the mushrooms are eliminated.

 

Then bring the squid mushrooms into the pot of marinade, stir the squid mushrooms for about 15 minutes and then bring to grill. You can grill with charcoal stove, oven, gas or electric grill, squid boss grill up to grill 2 sides of the grill, while baking and squid see the squid dry, smeared sesame oil to not dry the squid, Grilled, you can see the squid and the aroma is good, you take the squid to enjoy the dot with a wonderful chili sauce.

Vegetarian dishes grilled squid with satay

Ingredients
- 1-king oyster mushroom ( wash and cut a long slices , 3-4 cm thickness)
- 5 pack -enoki mushroom (cut ends off and wash)
- 10 small portion per pack. Marinade 2 lemongrass , finely chopped 2 purple onion, finely chopped
- 4 minced garlic cloves
- 1 teaspoon of pepper
- 1 tablespoon honey
- 2 tablespoons of satay
- 3g seafood seasoning
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 little chili sauce, Tooth picks

Preparation
Soak the abalone mushroom in boiling water over 3 minutes to soften the mushroom then drain .
Mix the following ingredients in a large bowl. Add in soy sauce ,garlic, lemongrass, honey, satay, pepper, seafood mix well and set aside. Wrap a small amount of enoki mushroom (1 finger width amount) then place the cut end of the enoki mushroom on the thinly sliced king oyster mushroom.

Wrap and roll in place and fasten with a tooth pick. Then place all the rolled portions in the bowl of the marinated ingredients. Gently mix in then set aside for 30 minutes to 1 hour for marination. Place marinated portion on the grill. Grill 2 - 3 minutes on each side until cooked the brush a layer sesame oil on top before serving. For added taste you can dip in some chilli sauce.

Grilled squid, salty grilled shrimp

Prepare:

- 2 squid (about 3.4 taels) clean the squid, separate the squid and mulberry squid, clean the squid part, but the squid color is about 2cm for a piece to cook evenly, then let the squid drain and bring go marinated.

-1kg shrimp (choose one with thin shells so that when grilled, eat a soft-mouthed shrimp), clean the shrimp and let it drain and marinate it.

- Preparing foil, skewers

- 3 teaspoons of soup powder

3 large tablespoons satay -5 large spoon of cooking oil

- 6g seafood spices

- 2 lemongrass, finely chopped

- 2 purple onion, finely chopped

- 5 garlic cloves, finely chopped

Method:

Chargegrill the onions and ginger over a barbecue grill or gas burner for 10mins (200 degrees) Wash the pork bones and oxtail under cold water .

 

Place it large saucepan of water (1 and half litres) let’s it simmering for 2-4 hours . Or use Slow cooker on high setting for 10-12hours.

 

Strain content of slow cooker through a fine mess sieve into large bowl .

Pour broth back into the large sauce pan and set aside . Wash the beef shank under cold water.

Place it in large sauce pan of water (1 litres and a half ) and add the salt , ginger crush .

Slowly bring to the boil , removing any scum that rises to the surface . Immediately reduce the heat , then add Pho broth spice , charged grill onions , ginger , chicken stock ,rock sugar and pour the pork broth together in the pan and gently simmer for over an hour until the beef shank tender .

Remove the beef from the broth . Set aside to rest while you prepare the broth .

Strain the broth through a fine sieve and discard the the gingers, onions and bones . Gently simmer over low heat while you prepare the beef and noodle .

 

Thinly - slices beef shank . Bring a large saucepan of water to to the boil and cook the noodle for few minutes, stirring with chopsticks to separate them .

 

Drained the noodle and then decide them among six deep bowls .

Place the beef on top of the noodles and then add the spring onions, onions and coriander .

Ladle in the hot broth .

Serve with the lime , chilli and fish sauce .