For the last few months, I'd been eating quite a lot of seafood even when I travelled, I never missed tasting seafood specials of the regions. Of course, prices are hefty compared to my hometown - well, no fret I'll be back and ready to have seafood spree -actually the fishmongers are happy to see me, you know :-D They even remembered when was the last time I patronised their stalls :-P
I think there will be more meat and vegetables recipes coming (seafood is 'errhmmm' in Europe you know...) There's one scene I wanted to tell... any country I went, my first visit would be their fresh markets. I love the hustle and bustle of the local life, far away from tourists (except me of course :-D ) and sometimes, you may find odd food or specialty of the season amongst the vans, trucks and carts. The scene, I mentioned earlier was the first time I'm in Europe, I was shocked to see pre-cooked crabs and crevettes grises on display in baskets, trays and crates :-D I'm used to see 'live' crabs in tanks or ponds ready for selection and cook to your specifications. Well, except Flower Crabs and Blue Swimmers, other crabs are kept alive until further notice! What I can say is, today I'm a huge fan of Crevettes Grises! They are yummylicious and I always reserved the peeled shells and heads as stock for soups, stir-fries, steamed seafood, noodles... etc.
Looks like my next seafood tryout is going to be the cooked crabs but judging by the size and weight, it's going to pinch my purse soon :-D Anyway, I'm not doing fish... yet but here's a yummy recipe that may take sometime to cook but I love the results. It's like eating 2 flavours in one dish! Most important thing... mise en place... ingredients within reach, very hot wok or pan and fast stir-frying. Lots of handwork involved but all of us can do it! Serve this dish hot with steamed rice or made extra gravy, ladle on top yellow noodles. ramen or egg noodles as a delicious side dish to your main meal!
Prawns with Broccoli and Pine Nuts
25 g Pine Nuts
150 g Broccoli
150 g Prawns
1/2 pc Carrot
2 slices Ginger
1 Tbl Ginger wine
Some boiling water for scalding the vegetables
Marinade for Prawns:
1/8 tsp Salt
1 tsp Cornflour
1 tsp Oil
Seasoning for Broccoli:
1/4 tsp Salt
1/2 cup Chicken Stock
3 Tbl Water
3/4 tsp Cornflour
Sauce (Gravy) Mix:
3 Tbl Water
1/8 tsp Salt
1/4 tsp Sugar
1/2 tsp Sesame Oil
1/2 tsp Cornflour
1. Rub the pine nuts with clean damp cloth. Let them dry and toast the nuts until fragrant and golden. Set aside. It's important to stir the pine nuts constantly to avoid burnt. You can also bake the nuts in oven at 120 ºC for 10 to 12 minutes until golden. I used fan to have even roasting.
2. Wash and cut the broccoli into small florets. Slice the carrot into rounds or any shapes you fancy (for this recipe, I shaped the carrots into flower and sliced them about 2mm thick, to maintain the shape of the design). Set aside.
3. In a small pot/pan, heat some water to a rolling boil. Scald the broccoli florets and carrot for about 1 minute. Drain immediately and set aside.
4. Shelled and devein the prawns. Rinse and pat dry. Marinate for about 5 minutes.
5. Heat some oil in a wok or deep pan. When it's really hot, add in the broccoli and stir-fry for while. Sizzle with ginger wine, the seasoning and mix well. Dish out in a serving plate. (Keep it warm with another plate on top if you prefer).
6. Wash your pan or wok with some water and heat it up again to high heat (to evaporate the water before adding oil to avoid splattering).
7. When the wok or pan is dry, add in some oil. When oil is hot and smoky, add in sliced ginger and stir-fry until fragrant. Add the marinated prawns and stir-fry quickly for few seconds. Add in the sliced carrots and the sauce/gravy mixture.
8. Mix well until the gravy thickens. Dish out on top of the cooked broccoli. Sprinkle some toasted pine nuts and serve.
If you can't find ready made Ginger Wine in your local Asian shops, you can try to make your own.
15 g old ginger - bruised or sliced into pieces
60 ml Rice Wine or Sake (please choose quality rice wine)
Add them together in a air tight jar and leave it to soak overnight before using. Strain the liquid as needed. This quantity will keep for several weeks, depends on how frequent you use in your cooking :-)
♪ ♥ Enjoy ♥♬