Eggplant pieces stuffed with prawn and Zucchini

Eggplant stuffed with prawn and zucchini filling

Traditionally a dim sum/yum cha dish, it is also a Asian delicious starter or accompaniment.

I had read a few different recipes and methods and was initially suspicious about the stuffing coming out whilst the eggplant cooks, but it turned out fine.

The trick is to make sure you use big purple eggplants and cut generous thick slices to begin with so your pockets have generous “side” flaps for the prawn mixture to sit within.

Prep time: 10 minutes cooking time: 25 minutes

Ingredients:

  • 1 large thick eggplant about 20-25cm long or 2 smaller ones
  • 3-4 large green prawns shelled and deveined
  • 1/2 zucchini
  • 3 tablespoons oyster sauce
  • 1/2 tablespoon soy sauce
  • 3 tablespoons rice wine vinegar
  • 1/2 teaspoon white pepper
  • 2 teaspoons sugar
  • 3 Spring onions chopped – about 3/4 cup
  • 1 teaspoon crushed ginger
  • 3 cloves of garlic
  • 1 tablespoon cornflour or potato flour
  • 3 tablespoons vegetable oil
  • 2 teaspoons sesame oil

Method:

1. Chop prawns, Zucchini, and 2 garlic cloves and put into food processor.

2. Add ginger, soy sauce, 1 tablespoon only of oyster sauce, 1 teaspoon sesame oil, white pepper, 1 teaspoon sugar.

3. Process until a smoothish paste forms.

4. Put paste into a mixing bowl, add 1/2 spring onions chopped, cornflour and mix.

5. Top and tail eggplant, then cut into approximately 5cm pieces. Then cut a deep slit halfway through each piece WITHOUT slicing to the bottom. You should have 4-5

6. Fill each of the pieces generously with the prawn stuffing. Don’t worry too much if there is a bit of “overhang”!

7. Heat the vegetable oil and 1 teaspoon sesame oil in heavy based pan, then place eggplant pockets in pan and fry over medium heat until both sides are golden brown.

8. Add half a cup of water into the pan and cover with lid so the whole thing can steam, turn carefully and repeat with another half cup steaming until prawn mixture is cooked puffy and a pale pinky yellow.

9. Place eggplant on platter, reserving any liquid in pan,and keep warm in low oven whilst you make the sauce.

10. Add 2 tablespoons oyster sauce, 2 tablespoons rice wine vinegar, 1 clove finely chopped garlic, 1 teaspoon sugar and 1/2 teaspoon of sesame oil to pan, bring to a simmer allowing to slightly thicken. Add rest of chopped spring onion, then pour over eggplant and serve.

Mixed #Seafood #Curry #Durbanstyle

I looked everywhere on the internet for mixed seafood curry recipe but could not find one. So I just made up a version with a few ideas I saw along the way and the type of flavours I was in the mood for!

We rarely eat crab curry because it’s too messy and sometimes not substantial enough on its own because it’s all shell and gravy? You know what I mean? But we do love the flavours. This curry is the best of a “number of worlds” as the prawns, scallop and squid are easy to eat, are delicious and much more substantial….and really benefit from the crab flavoured sauce that is created.

We ate the prawns, squid and scallops first and then the the crab with our hands and. Finger bowl at the end!

The addition of tamarind pulp and classic South Indian spices adds the zingy tartness melding together into a really delicious curry that is. I think this dish is about to be known as Amazing Seafood and bound to be a favourite in our house.

If you want to make this without the crab, best to put shellfish first and add after quicker cooking fish etc later. Good luck ..easy to experiment and it will still be delicious!

Prep time: 15 minutes Cooking time: 25 minutes

Perfect for dinner for 2 with salad.

  • Ingredients
  • 1 blue swimmer crab cleaned and cut into pieces, legs pulled off
  • 6-8 green prawns shelled and deveined
  • 8-10 scallops
  • 3 baby squid/calamari
  • 2 ripe tomatoes
  • 1 onion finely diced
  • 2 pieces cinammon bark/ half a quill
  • 1/2 teaspoon cummin seeds
  • 1/2 teaspoon fennel seeds
  • Large handful of fresh curry leaves (or 2 bay leaves)
  • 1/2 teaspoon fenugreek seeds (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon cummin powder
  • 4-5 cloves of garlic
  • Equal amount of fresh ginger to garlic
  • 1-2 red chillies
  • 1,5 teaspoons tamarind puree
  • 1-1.5cups water
  • Salt
  • 3tablespoons Vegetable oil
  • Coriander to garnish

Method:

1. Clean crab and cut into pieces, peel and devein prawns.

2. Cuts a baby squid into strips, place in bowl with 1/4 teaspoon turmeric, 1/4 teaspoon of cumin powder, 1/4 teaspoon chilli powder and 1/2 tablespoon oil, mix and leave to marinate as you prepare other ingredients.

3. Crush ginger, garlic and red chillies into a paste.

4. Peel onion and dice finely. Dice tomatoes.

5. Heat oil in heavy based pan (use a pan or pot with a lid) over medium heat, Add cinnamon bark, 2/3 of the curry leaves, cummin seeds and fennel seeds and heat gently until fragrant.

6. Add onions and cook slowly until translucent.

7.Add 3/4 teaspoon each of cummin powder, turmeric and chilli powder and mix through onions to heat through, then add fenugreek seeds if using, add in tomatoes and 1 teaspoon salt.

8. Cook tomatoes for about 5 minutes until they begin to break down, add 1/4 cup of water and tamarind purée. Bring mixture back to simmer.

9. Add the crab to the tomato mixture and coat the crab in the sauce. Place lid on the pot and allow crabs to simmer for 10 minutes or so, add another 1/4 cup of water to stop mixture sticking.

10. Heat grill in oven, place squid on a oven tray covered in baking paper and grill squid for 5-8 minutes, turning over once until browned and cooked. Remove from oven and reserve.

11. Add prawns to carb mixture, checking to make sure sauce isn’t sticking but not adding too much more water unless needed. Allow prawns to cook for about 3 minutes, then add scallops and allow to simmer for another 3-4 minutes. The sauce should be saucy but not too watery. Add another 1/4-1/2 cup water if needed though. Taste to see if additional salt needed.

12. Scatter over squid and put lid back on for a minute or two to allow squid to just heat up.s

13. Garnish curry with another hand of fresh curry leaves , chopped coriander. Serve with rice, roti and salad.

Mixed seafood curry #durbanstyle

#Seafood Boil — Fetty’s Food Blog

A good shrimp boil up is a healthy but filling meal. this version looks great. Thanks My Meals on Wheels and Fetty’s Food blogs. My version below is much simpler list of ingredients but very still very tasty.

This seafood boil is loaded with shrimp, crab, mussels, potatoes, corn, and sausage. All boiled together in one pot with some of the best flavors and…

Seafood Boil — Fetty’s Food Blog

Here’s my version…

Cajun boiled shrimp and corn – Sydney style

#Pondicherry #Prawns

Haven’t made this dish for ages and no Zucchini in the house tonight, so am going to substitute a cucumber salad on the side instead.

It is a delicious combination of ingredients as is, but lots of bits and pieces can be substituted within reason….for example I’m going to use a red chilli instead of green. You can also swop out the ghee for salted butter.

The preserved lemon and herbs are definitely musts though! That’s what really defines the dish. Here’s the link to the original dish.

Pondicherry Prawns with Preserved Lemons, zucchini and Herbs

Steamed #Thai #seafood #beancurd skin rolls

These seafood rolls wrapped in beancurd skin, steamed then sliced and served with a spicy sauce are delicious and healthy. Super quick and easy to make. They are a great addition to a buffet or picnic spread as they are served lukewarm or room temperature.

Beancurd skin is made from the skin formed when boiling soy milk, and is found in dried sheets in Asian supermarkets. You will need a bamboo or other steamer with a flat base.

This recipe is of Thai origin and can be adapted to suit your taste by adding finely diced lemongrass, Thai basil or more chilli.

Marinate: 30 minutes Prep time: 15 minutes Cooking time: 25 minutes Resting time: 30-45 minutes

Ingredients

  • 2-3 sheets of beancurd skin
  • 200g white fish fillets,chopped into small pieces
  • 200g green prawns peeled, chopped into pieces
  • 1 egg yolk beaten
  • 1 small onion finely diced
  • 4 cloves garlic chopped
  • 3 tablespoons finely chopped coriander
  • 1 red chilli finely chopped
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons white pepper
  • 1 tablespoon vegetable oil
  • Cucumber slices, coriander sprigs and sweet chilli sauce

1. Mix all the ingredients, except the beancurd skin and egg yolk, in a bowl and marinate for half an hour

2. Process in a food processor until you get a fine mixture.

3. Soak beancurd skin sheets one by one in a bath of warm water until soft. Carefully lay on a flat surface, then spoon half the seafood mixture in a long sausage shape. (Make sure the roll is not too long to fit in your steamer.)

4. Roll up tightly and seal edge with beaten egg yolk. Repeat with other half of the seafood mixture.

5. Place the rolls in a bamboo steamer and steam for 25 minutes. Drain on kitchen paper, resting until lukewarm and set, allow about half an hour.

6. Slice diagonally in 2cm wide slices. Serve with sweet chilli sauce, cucumber and coriander sprigs.

#Marinated Prawns and #Mango Salad

A delicious combination of prawns marinated in fish sauce, garlic and chilli then flash fried in butter and olive oil….inspired by Chef Luke Nguyen but without the shells for easy eating.

Served with a tangy mango salad with butter lettuce, red onion, cucumber, cherry tomatoes and coriander with a lime juice and olive oil dressing.