Prosciutto wrapped scallops

 

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My mom have given me these nice, big juicy looking scallops, I am dying to use them but don’t know what to make. I want to try a recipe that doesn’t overcomplicate the dish and allows the scallops to be the core ingredient itself. After searching Mr. Google for a while I concluded that simple is the best. So I decided to make some dainty little prosciutto wrapped scallops. Use a better quality prosciutto for superior flavour, it may cost a bit more but you only need a small amount for this dish. They are easy to make and not much prep work.

Ingredients:

8 large scallops  
4 thinly sliced prosciutto (cut into half)   
1 tsp. of lemon juice     
2 cloves of garlic, diced   
pinch of salt & freshly ground pepper to taste 

1 tbsp. of butter 

Directions:

1) Pat dry scallops with paper towel and wrap 1 strip of prosciutto around each scallop. Do not worry about securing the prosciutto around the scallop because the stickiness of scallop will hold it in place.

2) Sprinkle salt and ground pepper on the top of scallop, do not over done here because the prosciutto can be quite salty to take care.

3) In a non-stick frying pan over medium-high heat, add a tablespoon of butter and garlic.

4) When butter is melted add the scallops and lemon juice. Make sure there’s enough room between the scallops so that they sizzle rather than steam. That’s the only way you’ll get a good crust. If your pan is not big enough to hold the scallops without crowding, sear them in batches. Scallops only need a few minutes per side to get nicely browned. You can also tilt it aside so the prosciutto will get a nice crisp. Remove scallops from pan and divide among plates.

5) Pour the remaining sauce on top of the scallops and serve hot.

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Pat dry is important so that the scallop is nice and dry when you pan fry them

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Cut prosciutto in half like this

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wrap it tightly around the scallop

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seasoned them gently…

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A good indication to put scallop in is when you see butter started to brown

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Pad Prik King–Red curry paste fried fish

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A recent trip to Home Thai restaurant on Sussex street inspired me to make a red curry dish, similar to the pork belly that I ordered called Pad Prik King. It is really just pork belly and yard long beans, fried in red curry paste without using coconut milk like normal curries. I decided to substitute the pork with fish to test out my creativity. The red curry paste I used is bought from Darwin market which is homemade by some Thai people, I heard a lot of good feedback about Maesri brand which can be found in most Asian grocery store. You can buy the small can if you don’t have time to make your own. Here is the mouth watering recipe, enjoy!

Ingredients:

3 tbsp oil  
400 g Ling fish fillet or any thick fish fillet of your choice   
3 snack beans cut into 3cm pieces
1/2 tomato, finely diced     
1/2 Spanish onion, finely diced   
1/2 capsicum, cut into thin stripes 

3 cloves of garlic, finely diced 
1.5 tbsp red curry paste      
4-5 kaffir lime leaves 
3-4 tbsp water
1.5 tbsp brown sugar or palm sugar      
1 tbsp fish sauce 
1/4 cup coriander for garnish
1/4 cup flour

Directions:

1) Cut the fish fillet in 4 X 4cm piece, pat dry with paper towel and briefly marinated with few pinch of salt, pepper and some sesame oil (optional). Wrapped it with cling film and leave in the fridge for minimum an hour.

2) Take the fish out from the fridge, pour the flour on a clean bowl and gently roll the fish pieces over the flour until evenly coated. Heat up the wok or pan with enough oil to pan fry the fish for 3 – 5 minutes until golden brown and have a nice crisp. Leave them on few piece of paper towels to absorb excessive oil and move on to step 3).

3) With a new clean Pan or clean the existing pan, add in 1 tbsp of oil and pan fried the yard long beans and capsicum until 50% cooked and leave in a separate bowl.

4) Now we are ready to make the red curry sauce and assemble the dish. Add 2 tbsp of oil in the pan, once it is hot enough add in the garlic and onion. After 2 mins, add in the red curry paste and fry until fragrant and oil are separate out with the paste. Now add in the tomato and water and simmer for about 4 mins.

5) Add in the fish sauce, sugar & kaffir lime leaves and taste test with a spoon, adjust to your own taste by adding more water if its too dry or more sugar/fish sauce if its too salty/sweet.

6) Once you are happy with the sauce, chuck the fish piece back in and gently stir it with a spatula for 1 min, be careful not to break the fish pieces or ruin the crispy coating.

7) Add the beans and capsicum back in and stir it for another 1 -2 mins.

8 ) Garnish with coriander and serve hot with jasmine rice.

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Group photo for all ingredients

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roll fish piece on the flour until evenly coated

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pan fry the fish until golden brown

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leave it on few piece of paper towel to absorb excess oil

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fry garlic, onion and red curry paste, then add in tomato and kaffir leaves

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lastly, throw back the fish, beans and capsicum in

 

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Pad Prik King–Red curry paste fried fish

DSC01247

A recent trip to Home Thai restaurant on Sussex street inspired me to make a red curry dish, similar to the pork belly that I ordered called Pad Prik King. It is really just pork belly and yard long beans, fried in red curry paste without using coconut milk like normal curries. I decided to substitute the pork with fish to test out my creativity. The red curry paste I used is bought from Darwin market which is homemade by some Thai people, I heard a lot of good feedback about Maesri brand which can be found in most Asian grocery store. You can buy the small can if you don’t have time to make your own. Here is the mouth watering recipe, enjoy!

Ingredients:

3 tbsp oil  
400 g Ling fish fillet or any thick fish fillet of your choice   
3 snack beans cut into 3cm pieces
1/2 tomato, finely diced     
1/2 Spanish onion, finely diced   
1/2 capsicum, cut into thin stripes 

3 cloves of garlic, finely diced 
1.5 tbsp red curry paste      
4-5 kaffir lime leaves 
3-4 tbsp water
1.5 tbsp brown sugar or palm sugar      
1 tbsp fish sauce 
1/4 cup coriander for garnish
1/4 cup flour

Directions:

1) Cut the fish fillet in 4 X 4cm piece, pat dry with paper towel and briefly marinated with few pinch of salt, pepper and some sesame oil (optional). Wrapped it with cling film and leave in the fridge for minimum an hour.

2) Take the fish out from the fridge, pour the flour on a clean bowl and gently roll the fish pieces over the flour until evenly coated. Heat up the wok or pan with enough oil to pan fry the fish for 3 – 5 minutes until golden brown and have a nice crisp. Leave them on few piece of paper towels to absorb excessive oil and move on to step 3).

3) With a new clean Pan or clean the existing pan, add in 1 tbsp of oil and pan fried the yard long beans and capsicum until 50% cooked and leave in a separate bowl.

4) Now we are ready to make the red curry sauce and assemble the dish. Add 2 tbsp of oil in the pan, once it is hot enough add in the garlic and onion. After 2 mins, add in the red curry paste and fry until fragrant and oil are separate out with the paste. Now add in the tomato and water and simmer for about 4 mins.

5) Add in the fish sauce, sugar & kaffir lime leaves and taste test with a spoon, adjust to your own taste by adding more water if its too dry or more sugar/fish sauce if its too salty/sweet.

6) Once you are happy with the sauce, chuck the fish piece back in and gently stir it with a spatula for 1 min, be careful not to break the fish pieces or ruin the crispy coating.

7) Add the beans and capsicum back in and stir it for another 1 -2 mins.

8 ) Garnish with coriander and serve hot with jasmine rice.

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Group photo for all ingredients

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roll fish piece on the flour until evenly coated

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pan fry the fish until golden brown

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leave it on few piece of paper towel to absorb excess oil

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fry garlic, onion and red curry paste, then add in tomato and kaffir leaves

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lastly, throw back the fish, beans and capsicum in

 

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Salt and Pepper Squid & Scallop

 

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Salt and pepper dish is always something I craved for when dining in a Chinese restaurant. The home made version is not as good but still can be a temporary solution for my craving. The delicious and simple recipe is lightly coated in sea salt and pepper and then pan fried to perfection. Perfect for a hot summer’s meal served with a fresh garden salad. You can also use pre-cut calamari or any seafood you like. My recipe below also teaches how to make a salt and pepper mix which you can store up to 2 years.

 

Ingredients (Salt & Pepper Mix):

1 cup salt  
30g or 7 tbsp of five spice powder (can get from green valley spice)  
1 tsp white pepper 
2 tsp Szechuan pepper 
(can get from green valley spice)  

Directions:
1) Heat a wok or flat pan over low heat and add in all the ingredients.

2) Cook over very low heat, stirring continuously for 5 minutes to avoid the dry ingredients from burning 

3) When done, transfer to plate lined with a paper towel and allow to cool (the paper towel will help you transfer the mix to a container by simply shaping it into a funnel for pouring). When cool, transfer to a dry, airtight jar. This will keep well for 2 – 3 years without losing it’s aroma.

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Cook slowly in a very low heat, make sure you open all your window as the strong aroma will make you sneeze!

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Cool down completely before transfering to container

 

Ingredients (Salt & Pepper Squid):

10 scallops 
1 calamari tube  
1 egg 
corn flour to coat      
around 3 tbsp oil

seasoning  

 
1 tsp of salt and pepper mixture (refer above) 
1 tbsp dried onion flakes (available from Asian groceries)
  
1 clove of garlic, chopped
 
1 tsp chicken powder
  
1 tbsp of spring onion and coriander, chopped

Directions:
1) Heat up oil in a wok or a deep frying pan.

2) Coat scallop and calamari pieces in egg wash then coat in the corn flour. Shake off excess then drop gently into the oil. Take care not to overcrowd the pan and reduce the temperature too much.

3) When golden brown, transfer from oil to a plate with plenty of paper towels to soak up the excess oil.

4) Using another wok, heat up a small amount of oil and fry the garlic and fried onion pieces (only a small amount is needed as the fried seafood will be oily enough).

5) Toss in all the remaining seasoning ingredients and stir fry to mix.

6) When mixed through, add in the fried seafood and mix well to coat.

7) Garnish with fresh shallots and coriander and serve immediately.

 

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I add little bit black pepper to the seafood for marinate, but this is optional

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Put your egg wash and cornflour in the order above so you can work systemically without thinking

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you don’t need too much oil just enough for a shallow pan fry

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This is important step for people who is worry about their waistline

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