Salt and pepper chicken is a great favourite of our family. We just love the crispness of the chicken and its spiciness.
We also recently discovered the shrimps version and it is even more luscious in taste. There are two ways of cooking the shrimps. If the shrimps or prawns are large, I would recommend perhaps to peel them but if there are small to medium in size, I would cook them in their shell. The shell will add extra crispness in the texture after deep frying.
Here is the recipe.
300g medium shrimps or smaller shrimps; head removed, deveined
3-4 tbsp cornflour or cornstarch
1 tsp fine salt
1 tsp sea salt granules
¾ tablespoon ground Szechuan peppercorns or black pepper
1 tsp of garlic powder
Oil for deep frying
3 garlic cloves, finely chopped
2 bird’s eyes chilli, chopped or a tsp of chilli flakes
coriander for decorating
Prepare the shrimp, remove the shells if you prefer. Put the shrimps over some kitchen paper towel to drain thoroughly.
Spice up the cornstarch with the fine salt, black pepper and garlic powder. Mix thoroughly.
Drop the shrimps onto the cornstarch. Coat the shrimps with the powdery mix.
In a wok over low heat, stir fry the salt granules and Sichuan peppercorn. Dry fry for a couple of minutes. Set aside.
Using a deep-fat fryer, fry the shrimps until they have turned golden. Do this in batches to ensure even cooking. Remove with slotted spoon. Set aside.
Add a tablespoon of oil to the wok with the salt and peppercorn mix. Stir in the chopped garlic and chilli. Fry for a minute or two. Add the deep fried shrimps and mix them all in.
Grilled Lapu Lapu in oyster sauce, photo by Ruben Ortega
This recipe is quite easy to make and perfect for an outside barbecue. It is cooked wrapped in banana leaves (these can be availed in the frozen section of Oriental supermarket), which gives a delicious and ‘fresh’ taste to the fish beloved by Filipinos., The fish wrapped banana leaves is then re-wrapped in tin (aluminium) foil for two reasons: one, to prevent the banana leaves from burning and two, the foil would ensure the fish to stay soft and moist as it cooks.
Awww the air is getting colder as we head towards autumn or rainy season in some other parts of the world. What better way to cope and ‘try to’ enjoy this change than by having a heart-warming delicious soup. Sinabawang ulo ng tuna is a recipe which uses the head or jaw of tuna fish. There are a lot of goodness in the tuna head/jaw alone and just perfect for some soupy recipes like the one below.
2-2½ lbs Tuna head, sliced
1 tbsp vegetable oil
6 cups water
1 onion, decoratively cut into rings
4-6 tomatoes, sliced
1 teaspoon ginger strips
1/2 head Chinese cabbage, roughly cut or 2 heads Pechay (bok choy), leaves separated
some chili fingers
2 tablespoons fish sauce or salt to taste
1. Using a large casserole pan, saute the ginger, onion and tomatoes in oil.
2. Quickly add the fish head, then add the water and bring to a boil, when boiling reduce the heat to simmer, this might take 20 minutes until fish is cooked.
3. Increase the heat, add the Chinese cabbage or pechay and chilies.
4.Season with fish sauce or salt according to your taste. Simmer for another minute and it is ready to be enjoyed with some freshly boiled rice.
Scallops are bivalves saltwater clams. They come in beautiful fan-shaped curved edges.
Method of preparation:
If you are serving the cooked scallops in their shell, it would be prudent to buy them in a fishmonger. Ask them to prepare the scallops and ask for the shell to take home.
Rinse scallops; gently dry with paper towels.
Thoroughly clean the shells, then set them decoratively on a serving platter.,
Using a large frying pan or a skillet, heat half of the butter, splash (carefully) 🙂 with a dash of olive oil, then stir fry the garlic until golden, not burnt.
Add the scallops. Cook, turning it upside down frequently, for 2 to 3 minutes or until scallops turn opaque.
Remove from the frying pan and place its one in an individual shell over the serving platter.
Add remaining butter and wine to the same frying pan used. Heat and stir to loosen any stuck in bits from the garlic and scallops. Heat for a minute of two and then pour over the scallops; sprinkle with chives and a smidgen of salt.
Serve immediately with some salad with balsamic vinegar.
This recipe is everything. It is healthy and it is delicious.
sea bass, scaled and gutted (ask the fishmonger to do this if possible)
250g cherry tomatoes
20g fresh ginger, cut into thin strands
1 medium onion, peeled and finely sliced
300g (ml) hot water
1tbsp light soy
1tsp shaoxing wine vinegar
1tsp fish sauce
1 stalk Spring onion, slice finely on a diagonal
1 red birds eye chilli, chopped
2 clove garlic, sliced finely
Method of preparation:
The process of steaming your fish is entirely up to you. It can be done using a large bamboo steamer that would fit the wok and then heat over your stove.
Otherwise, use a large roasting tin with rack; preheat the oven to 180C.
Score 3 or 4 lines across the skin of the sea bass at both sides.
If you are using a roasting tin like the above, flip the rack to give height to it. Then lightly cover the rack with a bit of aluminium foil so that the vegetables won’t fall onto the roasting tin beneath it. As much as possible use a roasting tin which would fit the whole sea bass.
Stuff the belly of the fish with some ginger and a bit of onion.
First arrange the tomatoes all over the rack, add the in the rest of the vegetables over the tomatoes. And then carefully put the fish of top of the vegetables.
Now season the hot water with soy sauce, shaoxing wine vinegar (or rice wine vinegar) and fish sauce. Stir in the chopped garlic as well.
Pour this stock directly into the roasting tray. Cover the whole tray tightly with foil – ensuring to enclose the entirety of the fish and no steam will escape. Cook for 25 minutes. Remove from the oven and take the foil off (to prevent it cooking further).
Carefully transfer the whole delicate fish into a serving plate and arrange the vegetable around it. Then spoon in the delicious stock over the fish.
To garnish with the spring onions and chilli.
Served with rice and freshly perhaps a salad of blanched bok choy!