Grilled Garlic Butter Cheese Shrimp
Ingredients
– 700g prawns (can also use king prawns)
– 3 teaspoons minced garlic
– 3 tablespoons butter
– 250g mozzarella cheese
Instructions
– Rinse the prawns and remove the whiskers and legs. Then use a knife or scissors to make a slit down the back of each prawn to remove the black vein.
– Mix minced garlic, butter, and mozzarella cheese together. Stuff the mixture onto each prawn and marinate for about 10 – 15 minutes.
– Preheat the oven to 180 degrees Celsius for about 5 minutes. Place a silver foil in the oven and arrange the prawns on it. Grill at 180 degrees for 15 minutes.
– Once the prawns are cooked, transfer to a plate. Serve with salt and green pepper or salt and lime pepper for extra flavor.
Seafood Sour Soup
Ingredients
– 150g fresh squid
– 100g crab meat
– 1 tomato
– Various herbs: mint, cilantro, Vietnamese balm, pennywort
– Seasonings: 1/2 chili, sugar, tamarind sauce, minced garlic, cooking oil
Instructions
– Rinse the squid thoroughly and cut into bite-sized pieces. Marinate the squid with a little stock cube, salt, and pepper.
– Briefly cook the crab meat. Rinse the crab meat and stir-fry with a little white wine. Once the crab meat is cooked, transfer to a plate and marinate with a little pepper and stock cube.
– Fry the spring onions and minced garlic until fragrant. Then add the marinated squid and crab meat, stir-frying until they become firm.
– Once the seafood is cooked, add enough water for a serving. Season with condiments and tamarind sauce to taste.
– Finally, add the various herbs and vegetables to cook with the seafood. The dish is done when the vegetables are soft. Do not overcook as it will affect the freshness of the soup. Serve in a bowl with additional herbs for garnish.
Steamed Stuffed Clams with Shrimp and Minced Pork
Ingredients
– 15 large clams
– 200g shrimp
– 250g minced pork
– 3 dried mushrooms
– 15g cornstarch, 15ml water (mixed together)
– Seasoning mix: 5g cornstarch, sesame oil, white pepper, sugar, 7.5g salt
Instructions
– Rinse the clams and soak them in water for two hours to release any sand. You can add a little fresh chili to make the clams open faster.
– Soak the mushrooms in water until soft, then rinse and chop them. Rinse the herbs and finely chop.
– Peel and devein the shrimp. Place the minced pork in a bowl and add the seasoning mix, mixing well. Then add the shrimp and mix until all ingredients are well combined. Add the mushrooms and finely chopped herbs and mix well. Place the mixture in the fridge for about 30 minutes.
– After soaking the clams, rinse them again and place them in a pot of boiling water. Cook until the clams open their shells, then turn off the heat and remove the clams. Take out the clam meat from the shells and separate the shells. Sprinkle a little cornstarch on the shells to prevent sticking.
– Stuff the mixture into the clam shells and place a piece of clam meat on top. Cover with the remaining clam shell. Once all the ingredients are used, steam the clams for 8 minutes. Serve on a plate.
– Boil the clam broth and add the cornstarch mixture, stirring until thickened. Season to taste, then pour the broth on the stuffed clams. Serve the steamed stuffed clams with shrimp and minced pork.
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