Category: Seafood

Spring Bay Mussels with white wine and cream

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we bought mussles from the event and it was so cheap and fresh!
$6 for a kilo! (:
it’s half price compared to the price they sell in the markets
so we bought 1kg and decided to try one of the recipes they displayed on the counter
and it was SO GOOD!
baby really enjoyed it. and he regretted not getting 2kg of mussels. haha
next time!

so here’s the recipe
cause it’s really simple and you will be able to have a meal on the table in less than 10mins!
so give it a shot if you are a big fan of shellfish

Ingredients :

1kg packet Spring Bay Mussels
15g unsalted butter
1/2 red onion, very finely diced
1 small clove garlic, finely chopped (I used 2! cos we love garlic)
freshly ground pepper
a sprig of thyme
a bay leaf
100ml white wine
150ml thickened cream

Method :

1. Heat a large heavy based pot with a tight fitting lid over a low heat.
Add the butter, when it’s melted add the onion, garlic and some freshly ground pepper.
Cook for 2-3 minutes or until the onions are clear and soft.

2. Increase the heat to high, add the thyme, bay leaf, cream and wine
and cook for 3-4minutes or until the liquid has reduced by 1/3 in volume.
Open the packet of mussels and pour into a colander then give them a light rinse.

3. Pour the mussels into the boiling wine mixture, give them a stir and then quickly put on the lid.
Cook for 3 minutes or until the mussels open.

3. Mussels with white wine and cream. DONE! (:

and you know what goes best with this?

garlic bread of course! hehe
soak up all the super yummy juices of the mussels and the sauce!
B-E-A-UTIFUL! haha (:
love it!

plump and juicy mussels.
mmmm. (:
im a happy girl!

Enjoy everyone!

Wasabi Prawns

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Had this dish at Barstop on my recent trip home.
and have been wanting to make it for quite some time
found the recipe online and I’m quite happy with how it turned out!
and since we were having potluck tonight.
I decided to try making it! (seriously daring haha)
and was really relieved to hear that Peggy likes Wasabi prawns! haha
so made a good switch from Pork Adobo to Wasabi Prawns tonight (:

well. the wasabi taste is kept to the minimal.
but u can always add more if u wan more kick to it
so enjoy! (:
hope you enjoy it as much as I did!

Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine

Ingredients :

18 prawns, shelled & deveined (use the freshest, biggest prawns you can find.)
1 egg white
vegetable oil for deep frying
6tbsp cornflour
180ml mayonnaise
2 tbsp condensed milk (I didn’t put this)
2 tsp wasabi powder (can put more if you want more wasabi kick)
dash of lemon juice
sesame and seawood seasoning (for garnishing)

Steps :

1. Dip the prawns in egg white, then coat evenly with cornflour.

2. Deep fry the prawns in 180C (356F) for about 3 minutes, until prawns turn crispy.

3. In a separate dish, combine the mayonnaise, condensed milk, wasabi powder and lemon juice.

4. Toss the deep-fried prawns with the wasabi mayo until evenly coated.

5. Garnish with sesame and seaweed seasoning.

ENJOY! (:

Salmon Fillets with Lemon Hollandaise Sauce

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Ingredients :

2 salmon fillets with skin on
2 tablespoons of olive oil

Lemon Hollandaise Sauce

175g butter
4 egg yolks
2 tablespoons lemon juice

Steps :

1. Melt the butter in a small saucepan over low heat. Skim any froth from the surface and discard.
Leave to cool. Whisk the yolks and 2 tablespoons of water in a separate saucepan for 30 seconds,
or until pale and foamy. Place the saucepan over very low heat and whisk the egg mixture for 2-3 mins,
or until frothy and the whisk leaves a trail behind it as you whisk.
Don’t let the saucepan get too hot or you will scramble the effs.
Remove from the heat.

2. Whisk the cooled butter into the eggs, a little at a time, whisking well after each addition.
Avoid using the milky butter whey from the base of the saucepan.
Stir in the lemon juice and season with salt and cracked black pepper.
Set aside.

3. Season the salmon fillets with salt and pepper and rub the fillets with the olive oil.
Heat the non-stick pan over high heat and cook the salmon fillets skin-side-down for 4 mins.
Turn over and cook for another 2 mins, or until cooked to your liking.
Serve with the sauce and vegetables of your choice.

4. Salmon fillets with lemon hollandaise sauce. DONE! (:

Tip : Hollandaise sauce should be cook in a heavy-based saucepan.
If the sauce separates or curdles, remove from the heat and whisk in an ice cube.

Creamy Prawn Bisque

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Sorry this is a bit late! (:
I know I promised the recipe a while back.
but here it is!
Hope you will enjoy it as much as we did!

this super thick and creamy soup is just so comforting on a cold winter night (: we sure slurped it all up and not leave a single drop left in the pot! haha

Ingredients :

500g raw medium prawns
60g butter
2 tablespoon plain flour
2 litres fish stock
1/2 tsp paprika
1 cup cream
1/3 cup of dry sherry (I left this out)
1-2tablespoon cream, extra for searving

Steps :

1. Peel the pranws and gently pull out the dark vein from each back, starting at the head end.
Reserve the heads and shells,
Melt the butter in a saucepan, add the prawn heads and shells and cook for 5 mins,
lightly crushing the heads with a wooden spoon.

2. Add the flour to the saucepan and stir until combined.
Add the fish stock and paprika and stir until the mixture boils.
Reduce the heat and simmer, covered, over low heat for 10mins.
Strain the mixture through a fine sieve set over a bowl,
then return the liquid to the saucepan.
Discard the shells. Add the prawns to the saucepan
and cook over low heat for 2-3 mins.
Cool slightly, then process in batches in a blender until smooth.
Return to saucepan.

3. Add the cream and sherry to the pan and stir to heat through.
Season, to taste, with salt and pepper.
Serve topped with a swirl of cream and sprinkle paprika if desired.

4. Creamy prawn bisque DONE! (:

Enjoy!