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Shrimp Fritters

Shrimp Fritters

  • 16 shrimps ( I used white ecuador shrimps here, size 26/30, peeled and deveined, leave the tail on )
  • 200 gm chana dal flour ( lentil/yellow gram flour )
  • 30 gm rice flour
  • 1 tsp baking soda
  • 1 tsp turmeric powder
  • 1 tsp minced ginger
  • 1 tbsp sliced serrano chilis
  • 1 tbsp chopped red bell peppers
  • 1 tbsp chopped green onions
  • 1 tbsp chopped cilantros
  • 2 tsp cumin seeds
  • 1 tbsp chana dal split peas ( soaked and softened )
  • salt to taste
  • 210 ml water

Method –

In a bowl, mix all the ingredients until batter form a paste-like mixture, and let chill in the refrigerator for about 10 minutes. Remove batter from the refrigerator, dip the shrimp into the batter, deep fry at high-medium heat until golden brown.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/MeltingWok/recipes/shrimp-fritters

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Seafood Curry

  • 1/2 lbs shrimp ( shelled and cleaned)
  • 1/2 lbs frozen squid
  • 1 pack of seafood Curry
    LEE KUM KEE
  • 3 sliced carrots
  • 2 small onions (chopped)
  • water
  • 3 cloves of garlic (minced)
  • oil

Method –

Heat pan with oil, add garlic,shrimp and squid, stir till cooked

Add carrot, onion and LEE KUM KEE sauce

Add some more water for sauce

Let it simmer and cooked, ready to be serve

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/marykal77/recipes/seafood-curry

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Seafood Fritatta

  • 3/4 cup Coconut milk (see recipe)
  • 1 pound Seafood – crabmeat, shrimp, fish or a combination
  • 2 tablespoon Lime juice
  • 1 teaspoon Salt
  • 1 large Onion, chopped
  • 2 Tomatoes, seeded and chopped
  • 2 sprigs Fresh coriander, minced
  • 1 clove Garlic, minced
  • 2 tablespoons Olive oil
  • Salt and pepper to taste
  • 4 eggs, well beaten

Method –

Prepare the coconut milk. Season seafood with lime juice and salt. Marinate briefly before gently sauteing until cooked. Chop about half the seafood in a food processor. Reserve the remaining.

Heat oil in a saute pan. Add onion, tomato, coriander, garlic, and chopped seafood. Saute until the onions are translucent. Add coconut milk and adjust seasonings. Cover, continue cooking on low heat for 10 minutes.

Beat the eggs. Combine about 2/3 of the egg with the cooked mixture and reserved seafood. Pour into an oven proof baking dish. Top with the remaining beaten egg.

Place into a 375 degree oven and bake about 15 minutes, until set.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/thunderboy/recipes/seafood-fritatta

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Tempura Udon

  • 2 packs of Udon noodles
  • Water 400cc
  • Dashi 1tsp
  • Soy Sauce 3tbs
  • Mirin 1tbs
  • Sugar 2tbs
  • Salt 2tsp
  • Plain Flour 100g
  • Cold Water 150cc
  • 6 King Prawns
  • 1 Green Pepper
  • 1 Sweet Potato

Method –

For the Tempura

Mix the Plain flour with the water in a bowl. Remove the shell from the king prawns. Then score the back of each prawn, removing the thin black line. If you like you can leave the tail on for decoration, which you can also eat. On the inside of the prawn score three lines horizontally, this will give the prawn greater length. Cut the sweet potato and green pepper into sizes of your choice. Heat the oil which you will use to fry the Tempura to 160 – 180 degrees. Dip the ingredients into the tempura mix and place into the hot oil. Cook for 3 – 5 minutes.

For the Udon

Boil the udon for 5 to ten minutes. Remove the udon from the heat, and drain the udon into a sieve. Cool with cold water and leave until cold. For cold udon tempura stock, put 400cc water into small pan, bring to the boil and then remove from the heat. Add the dashi stock, soy sauce, mirin and sugar mixing well. Leave to cool. Place the udon into a bowl with the tempura on top. Finally add the stock

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/Kumiko/recipes/tempura-udon

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Shrimp And Cabbage Stir-Fry

  • 1 large egg white
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 2 teaspoons hoisin sauce
  • 1 1/2 teaspoons sherry vinegar or rice wine vinegar
  • 1/2 cup low-sodium chicken broth or water
  • 2 tablespoons vegetable oil
  • 4 scallions, cut into 1/2-inch pieces, white and green parts separated
  • 1 tablespoon finely grated peeled ginger
  • 1 clove garlic, finely grated
  • 1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
  • Cooked white rice, for serving (optional)

Method –

Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.

Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.

Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/shrimp-and-cabbage-stir-fry

Photograph by Antonis Achilleos
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Dungeness Crab, Bacon, And Cream Cheese Puffs

  • 2 puff pastry sheets (thawed)
  • 4 oz of cream cheese (1/2 cup softened to room temperature)
  • 1/4 lb fresh crab meat – I used dungeness crab (1/2 cup)
  • 1/4 cup ricotta cheese
  • 1/4 cup diced scallion
  • 1 egg yolk
  • 3 slices of applewood smoked bacon
  • Pinch salt
  • Pinch pepper

Method –

1)  Thaw your frozen puff pastry dough by following the directions on the box.

2)  Preheat the oven to 400 degrees and cook your bacon.  The key to a nice thick slice of bacon is cooking it on low heat.  Take the bacon out of the pan once it begins to brown slightly on the edges.

3) Add the scallion and egg yolk to the cream cheese and crab mixture and stir it all up.  Once everything is combined, set the mixture aside while you work with the puff pastry dough.

4) Once the puff pastry is thawed, just lay it out on a lightly floured surface and begin cutting the dough using a medium size cookie cutter.

5)  Once you’ve cut out all of the pastry dough circles, and you should have enough for 9 or 10 little bites, simply place about 1-2 tbsp of the crab, cream cheese and ricotta mixture on one of the rounds.  Place a second puff pastry on top of the mixture and press down lightly.

6) Place the assembled puffs on a lightly greased cookie sheet and place in the oven on the middle rack.

7) Bake the puffs for 15-17 minutes or until lightly brown.  Let cool slightly, serve and enjoy.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/SaucyTomatoes/recipes/dungeness-crab-bacon-and-cream-cheese-puffs

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Thai Green Curry With Basil & Almond

  • 1 packet of green curry paste (yes, cheating)
  • handful of fresh basil leaves
  • 1/3 cup of flaked almonds
  • 1/2 cup of coconut milk
  • 15 large raw prawns, shelled and rinsed
  • 20 or so green beans
  • 1 red onion, finely sliced
  • 1 clove of garlic, finely chopped
  • 1 nugget of ginger, finely chopped
  • 1 lime
  • Sesame oil, Olive oil

Method –

1) Dry-fry the almonds in a hot pan, tossing regularly so they don’t catch and burn. When slightly browned and fragrant, take them off the heat and reserve in a bowl.

2) Put the curry paste in a blender with a little sesame oil, 90% of the almonds (you need to save a few for scattering at the end) and about 10 or so basil leaves. Pulse to make a rough paste – you still want to be able to see bits of almond.

3) Heat a large pan with a little oil. Fry the red onion until soft, then add the paste. Fry until fragrant, lower the heat and add the coconut milk. Add freshly boiled water to create a consistency you like.

4) Season the shrimp with curry salt (an amazing tip when cooking seafood). In a separate pan, fry the garlic and ginger with a little olive oil on a high heat. Add the prawns and keep them moving, they will cook in just a couple of minutes. Season with a little pepper and squeeze over the juice of the lime. Take off the heat.

5) Rinse the beans, shake dry and wrap in cling film. Nuke in the microwave for 1 minute (seriously, an excellent way to quickly cook veg).

6) Add the prawns and the beans to the curry pan. Stir well and simmer for just a few minutes. Taste and season. You want to eat it when the beans and prawns still have some bite. Done.

Serve with rice and scatter over the leftover almonds and basil leaves.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/yongfook/recipes/thai-green-curry-with-basil-almond

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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