Winter Seafood Recipes

Preparation time:15 mins plus 1 hour freezing Cooking time:15 mins Serves:4

Ingredients
1.2kg live mud crab (or 3 medium blue swimmer crabs), cleaned
2 Tbsp peanut oil
1 brown onion, peeled, sliced
2 Tbsp sherry
1 Tbsp sesame oil
2 Tbsp caster sugar
3 Tbsp oyster sauce
1 Tbsp soy sauce
½ cup Chinese chilli sauce
½ cup tomato ketchup
4 fresh red chillies, finely chopped
4 garlic cloves, peeled, crushed
4cm-piece ginger, peeled, grated
2 cups chicken stock
1 Tbsp cornflour
2 eggs, beaten
½ bunch green shallots, finely sliced on an angle, to serve
Method
1| Freeze live mud crab for 1 hour (this will put it to sleep). Remove top shell of crab and clean. Use a sharp knife to break crab into 8 pieces. Heat peanut oil in a large wok over a high heat, then stir-fry onion for 2 minutes or until lightly browned. Stir in crab pieces and stir-fry for 2 minutes.

2| Add sherry, sesame oil, sugar, oyster, soy and chilli sauces, and ketchup. Simmer for 3 minutes, then fold in chilli, garlic and ginger.

3| Whisk stock and cornflour together in a bowl, then pour into wok. Bring to a boil and stir well to combine.

4| Stir in egg, then serve immediately topped with green shallots.



Preparation time:10 mins Cooking time:20 mins Serves:4

Ingredients
1 chorizo sausage, finely sliced
1 bunch green shallots, finely sliced
1 large potato, peeled, grated
¼ cup cabbage, finely sliced
2 Tbsp unsalted butter
1.2kg black mussels, cleaned, debearded
600ml pale ale
2 fresh long red chillies, finely chopped
1 Tbsp Dijon mustard
1 bunch fresh flat-leaf parsley, leaves chopped
Salt and pepper
Crusty bread, to serve
Method
1| Cook chorizo in a large pan over a high heat, for 5 minutes or until browned. Add green shallot, potato, cabbage and butter, then cook for a further 5 minutes.

2| Stir in mussels, beer, chilli, mustard and half the parsley, then cook for

10 minutes. Season with salt and pepper, then garnish with remaining parsley and serve with crusty bread.


Preparation time:5 mins Cooking time:10 mins plus resting Serves:4

Ingredients
4 x 350g plate-size bream, gutted, scaled
2 Tbsp avocado oil
Salt and pepper
2 Tbsp unsalted butter
Lemon wedges, to serve
¼ bunch fresh dill, leaves picked, to serve
Method
1| Preheat a barbecue flat plate to medium-high. Use kitchen scissors to cut fins (not tail) off the fish. Usea small, sharp knife to lightly score fish through the skin in parallel lines 1cm apart. Drizzle skin with oil, then season with salt and pepper.

2| Arrange fish on hot barbecue flat plate and cook for 5 minutes on each side.

3| Brush fish with butter, then set aside to rest in a warm place, loosely covered in foil, for 2 minutes. Serve with lemon wedges and dill.

FROM YAHOO7

第一道菜 很好吃啊

看着就饿了