Category: Shellfish

Chilli Garlic Crab Recipe

Chilli Garlic Crab Recipe, photo by Arnold Gamboa

Chilli Garlic Crab Recipe

Ingredients:

  • 3 tablespoons sriracha chilli sauce (make your own by carefully pulping 4 bird’s eye chillies and 2 cloves of garlic using a mortar and pestle, do not touch your eyes while doing this, then stir the pulped chillies and garlic into 3 tablespoons of vinegar. Season with 1/4 teaspoon of salt and 1/4 tsp of sugar.) 🙂
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons rice-wine vinegar
  • 3 tablespoons tomato paste or ketchup
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 cup chopped shallots
  • 4 cloves garlic, sliced finely
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon salt
  • 1 tablespoon cooking oil
  • 4 medium crabs, cleaned and split
  • 1 egg, beaten
  • spring onions and red chilli for garnish

Instructions

All the ingredients must be prepared ahead of cooking, which will be fast and involved high heat!

    1. Prepare the crabs by through scrubbing to remove all grits, take of the main shell, pluck out the claws and crack them slightly.  Cut the legs into two pieces.  Then set aside.
    2. Now make up the sauce;  heat the wok over high heat.  Add the oil.
    3. Fry the garlic and ginger until sizzlingly fragrant and golden but ensure not to burn the garlic as it would leave a bitter taste.
    4. Add the sriracha chilli sauce, soy sauce, sugar, rice-wine vinegar, tomato paste, and sesame oil in the wok and stir, lower the heat.
    5. Mix the cornstarch in a 2 tablespoons of water.  Add this runny cornstarch mix to the sauce to thicken it.
    6.  Check the seasoning to taste.  Add a tad more salt if required.
    7. Drop in the crabs and coat with the sauce. Cook until the crabs change colour to red and this would normally takes less than 10 minutes.
    8. Arrange in a large serving platter.  Pour in the sauce and decorate with chopping spring onions and red chillies.

 

Serve hot with slices of toast or steamed rice.

Aglio Olio with Shrimp Recipe

aglio olio with shrimp, photo by Crissa Mercado

Aglio Olio with Shrimp Recipe

INGREDIENTS

  • 1/2 cup extra virgin olive oil
  • 6-8 garlic cloves minced (more or less according to taste)
  • 1 teaspoon rock/sea salt
  • 1 big pinch hot pepper flakes (make it spicy 🙂 )
  • 1 lb large shrimp peeled and deveined
  • 1/2 lemon, juiced
  • 300 grams spaghetti
  • 3 heaps tablespoon chopped fresh parsley
  • 1 bunch spinach leaves, stalks trimmed

METHOD

In a large pasta pan or casserole pan, bring a salted water into a boil.  Tip in the spaghetti and cook according to the packet’s instruction. Drain when ready.

Meanwhile, in a large frying pan, heat the olive oil over low heat (extra virgin olive oil tend to burn if heated on high heat).

Saute the garlic while adding the salt and hot pepper flakes, stirring occasionally, for about 10 to 15 minutes until the garlic is fragrant and golden. (Burnt garlic leaves a bitter taste.)

Turn up the heat to medium temperature.

Add the shrimps and drizzle with the lemon juice and stir-fry for at least a couple of minutes or until they are lightly pink.

Toss in the spaghetti and spinach leaves.

Finally add the chopped parsley.

Serve with buttered crusty bread and a dish of pitted olives.

Buon Appetito!

Garlic Chilli Crab Recipe

Garlic Chili Crab, Photo by Cristy Miclat

Just looking at the picture would tell you that this crab recipe is something special.  The good thing is that this dish is easily made at home.

Below is the recipe.

Garlic Chilli Crab Recipe

Ingredients

2 lbs crab, cut in half and claws separated
2 tbsp vegetable cooking oil
1 head  garlic, peeled and chopped finely
3 tbsp ginger, chopped finely
2 bird’s eye chilli, chopped finely
2 tbsp light soy sauce
½ cup tomato ketchup or tomato sauce
¼ cup sweet chili sauce
2 tbsp fish sauce
½ tsp sesame oil
¼ cup water

Method of Preparation:

Heat a large pan or better yet, a wok.

Add  the cooking oil.

Saute the garlic and  ginger until aromatic and fragrant. 🙂

Stir in the crabs and cook for 3 to 4 minutes.

Pour in the soy sauce, tomato ketchup, sweet chili sauce, fish sauce, sesame oil and bird’s eye chillis.

Add the water and bring to a boil then lower down the heat and leave to simmer for 10 to 15 minutes or until the sauce has thicken.

Serve hot with lots of freshly boiled rice.

Enjoy this seafood feast.

Pork & Shrimp in Coconut Milk

Pork & Shrimp in Coconut Milk, photo by Mae Sanguer

Pork & Shrimp in Coconut Milk

Ingredients

  • 1½ lbs. pork, cubed
  • 1 lb shrimps, shell removed
  • 2 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 2 cup of hot water; plain hot water will also do)
  • 2 cups coconut milk
  • ¼ cup shrimp paste (bagoong na alamang – can be bought at any oriental food store if living in the UK)
  • 1 small squash, peeled and cubed
  • 200g  string beans, cut into 2 inch pieces
  • 1 medium  onion, sliced
  • 4-6 cloves garlic, chopped finely
  • 3 tbsp vegetable  oil
  • ¼ tsp freshly ground black pepper
  • Salt to taste

Method of Preparation:

  1. Heat the oil using a casserole pan or a wok.
  2. Saute the garlic until fragrant and golden, do not burn as it would leave a bitter taste.
  3. Add the onion and cook until translucent.
  4. Stir in the pork. Cook the pork is ssizzling in its juice and oil.
  5. Sprinkle the ground black pepper.
  6. Carefully pour in the vegetable broth. Bring it to a boil.  Then lower down the heat and leave to simmer for 10 minutes.
  7. Add the coconut milk. Bring it to a boil and leave to simmer until the pork is tender.
  8. Stir in the squash and cook for 10 minutes.
  9. Season with the shrimp paste. Stir thoroughly.
  10. Add the string beans and shrimp. Cover and cook for 3 to 5 minutes. Add salt only if needed.
  11. Transfer to a serving plate.
  12. Serve with freshly boiled rice.

Shrimp Adobo with Coconut Milk,

Shrimp Adobo with Coconut Milk, photo by Mae Sanguer

Shrimp Adobo with Coconut Milk

This recipe is another much loved variation to the adobo.  This recipe used shrimp and the addition of gata (coconut milk).

Ingredients:

2 tablespoons oil
6 cloves garlic, minced
1/2 tablespoons pepper, ground
1 kilogram shrimp, shells intact
200g mange tout, topped and tailed (trimmed)
1/2 cup vinegar
1/4 cup soy sauce
350 ml coconut milk (gata)

COOKING PROCEDURE

Heat the oil in a wok or a frying pan and saute the garlic.

Add the shrimp and cook until it turned pinkish.

Stir in the mange tout.

Pour in the vinegar and soy sauce.

Add the ground pepper.

Let it simmer for a minute.

Tip in the coconut milk and let it simmer until thickened.

Serve hot with freshly boiled rice.

Itadakimasu….

Seafood in Coconut Milk

Seafood Ginataan, photo by Cristy Miclat

Seafood in Coconut Milk

A little spice in coconut milk like the addition of chillies makes it absolutely delicious.  The chilli enhances that creaminess to the coconut milk.  The one drawback is that you will eat more rice with it.  You’ll just have to watch your diet during the next meal!  🙂

Ingredients:

1 tilapia, cleaned, gutted and scales removed and then grilled on charcoal or over your cooking stove.

1 cup mussels

2 squids, cut into rigs

1 cup shrimps

half a squash, peeled and cut into cubes

1 cup green beans (sitaw)

3 cups coconut milk

3 gloves garlic, shopped finely

2 tsp shrimp paste (bagoong alamang) (use salt instead, amount is according to taste)

1/2 tsp freshly ground black pepper (use mortar and pestle to grind)

1 medium onion, chopped roughly

3 long chillis

1½ tbsp vegetable oil

Instructions

  1. Heat a large casserole pan or wok.
  2. Add the oil and then saute the garlic until golden and fragrant (do not burn).
  3. Quickly add the onions and stir fry until translucent.
  4. Pour-in coconut milk, stir, and bring to a boil.
  5. Add the squash (kalabasa) and green beans (sitaw).
  6. Sprinkle ground black pepper; add the chillies.
  7. Season with shrimp paste or salt.
  8. Carefully drop in the grilled tilapia, mussels, shrimps and squid and cook for 3 to 5 minutes.
  9. Gently transfer to  a serving dish and impressed the family and guests with this masterpiece of taste and texture.

Enjoy!

Garlic Shrimps Recipe

Garlic Shrimps, by Arnold Gamboa

Garlic Shrimps Recipe

 

2 tbsp olive olive oil

1 tbsp vegetable oil

a knob of butter

1 kg large shrimp or prawns, deveined, shell removed except for the tail ends

2 heads of garlic, peeled and chopped roughly

2 tsp. salt

Freshly ground black pepper

Method of preparation:

Quickly pat with a paper kitchen towel each of the large prawns.  Set aside while heating a wok.

Add the olive oil and a teaspoon of chopped garlic.

Stir fry the shrimps over a medium heat.  Do not overcook.  As soon as they turn pink, remove from the wok.

Using the same wok add the vegetable oil and a small knob of butter.

Stir in the rest of the garlic.  Cook until just golden brown (do not burn).

Return the shrimp, season with salt and ground black pepper.

Toss well.

Serve this utterly fragrant and delicious shrimp to waiting guests and diners.

 

Spaghetti with Shrimp Pesto

Spaghetti in Shrimp Pesto, Photo by Arnold Gamboa

Spaghetti with Shrimp Pesto

 The above photo was taken by Arnold Gamboa, a former child matinee idol of the late 70s in the Philippines.
  • 500g Spaghetti (dried or fresh)
  • ½ lb shrimp/prawn, peeled, deveined and tailed off
  • ¾ – 1 CUP PESTO SAUCE
  • ½ lemon, juiced
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced or chopped finely
  • 2 tbsp grated parmesan cheese

    ———————————————-

    Fresh Pesto Recipe

    Ingredients

  • 50g pine nuts
  • 80g basil
  • 50g Parmesan
  • 150ml olive oil
  • 2 garlic cloves

    Method

    1. Heat a small frying pan over a low heat. Dry fry the pine nuts until golden.
    2. Put the pine nuts into a food processor together with the remaining ingredients and process until smooth.
    3. Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for a good couple of weeks.

    —————————————————-

    Instructions

    Bring a large pot of water to a boil. Add a pinch of salt and a teaspoon of olive oil and cook spaghetti according to the packet’s instruction.

    No 1 way:  Drain and arrange over a large serving plate as above photo. (then top with the pesto and shrimp)

    No 2 way is to return the pasta back into the pan, adding the pesto and 25g of parmesan. Toss well, then transfer to a serving plate and sprinkle with the rest of the Parmesan. Then arrange cooked shrimps on top.

    Concurrently, heat a saucepan, add the olive oil, minced garlic, shrimp and sprinkle with the lemon juice. Stir until shrimps are opaquely reddish.  This might take about 5 minutes.

    Once shrimp are fully cooked, add the pesto and stir well.  Use as topping for no 1 way.

    Serve immediately.

    PS  No1 or No2 only differs on how you want to present the dish, both taste the same. 🙂

Sautéed Green Beans With Shrimps

Green Beans , photo by Rosie Reyes- Barrera

Sautéed Green Beans With Shrimps

This recipe is as easy as ABC.  It is a quick stir-fry for maximum taste and goodness.

Ingredients

  • 150g shrimp, shelled and deveined
  • 300g string beans, cut into 2 inches length
  • 1 medium onion, sliced
  • 2 ripe tomatoes, chopped finely
  • 4 cloves garlic, minced
  •  2 tbsp dark soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil with the olive oil in a wok or large frying pan over fairly high heat.
  2. Saute the onion, tomatoes, and garlic. (onion, tomato and garlic are the trinity ingredients of Filipino saute. 🙂 )
  3. Once the onion turns soft and the tomatoes mushy, add the shrimp and stir fry for 2 – 3 minutes.
  4. Add the string beans and soy sauce. Continue to stir fry for 5 minutes.
  5. Season with salt and pepper to taste.

Enjoy with a freshly boiled or fried rice.