Showing posts with label Seafood/Fish. Show all posts

Wasabi Prawn On Air Fryer Sweet Potato Roundles#FishFriday

In: Amuse Bouche, Fish Friday, Fried

Japanese are very artistic when comes to the serving their food. Wasabi prawns traditionally are deep fried, topped with the sauce, super delicious. As you bite into these appetizers you will feel the sweet and crispiness of the sweet potato, spicy, sharp taste of the horse radish and the tingling flavor of wasabi mayo.

They are blast of flavors in your mouth and you will not be able to stop at one or two, you'll stretch your hand to have more, that, I can assure you. So prepare more that you can imagine if you are making these for a party.

I have used Wasabi Mayo that comes in a tube which is a prepared paste. Do try these you will love them.

Ingredients
150 Grams Cleaned Prawns- tail shell intact and de-veined
3 Tablespoon Corn Flour
1 Teaspoon Red Chilly Powder
1 Teaspoon Lemon Juice
½ Teaspoon salt
Oil required for deep frying

For Serving
Wasabi Mayo
Air Fryer Sweet Potato Chips

Method

Wash and pat dry the prawns. In a bowl mix the lemon juice, salt, corn flour and red chilly powder well. Add the prawns and toss them well so that they are coated with flour. Keep them aside for 15 minutes.

Heat the oil in small deep frying pan when hot, add only two prawns at a time and fry them for just two minutes on each side ( if you over fry them they will become rubbery and dry out, they will not be juicy) . So fry them in batches. Remove with a slotted spoon and keep aside on a kitchen towel to drain the excess oil.
For serving

Arrange the sweet potato roundels in a serving plate, squeeze a teaspoon of the wasabi paste, place the prawns as shown in the pic. Pick and enjoy, makes perfect Amuse Bouche.

Serve warm with the wasabi dressing.

My Notes

Drain the prawns properly. They should be ''dry'' and not dripping in water when you begin. It is best to leave it in a colander for 10 minutes which will allow the water to drain and then pat it dry with kitchen paper before starting to fry.

Air Fryer Sweet Potato

Lables: Starters, Seafood/Fish, Prawns, Shrimps, Fried, Japanese, Fish Friday, Amuse Bouche, Party pleasers

December 2020 Fish Friday event the theme is Amuse-bouche, our host is Camilla M. Mann of Culinary Adventures with Camilla

An Amusing Mouthful: Grilled Prawns with Caviar Lime by Culinary Adventures with Camilla
Crab Bites by Sid's Sea Palm Cooking
Drunken Shrimp by A Day in the Life on the Farm
Egg and Tapenade Toasts with Anchovies by Karen's Kitchen Stories
Smoked Salmon Deviled Eggs by Making Miracles
Wasabi Prawn On Air Fryer Sweet Potato Roundles by Sneha's Recipe

5 comments

Thai Noodles With Shrimps#FishFriday

In: Asian Cuisine, Fish Friday, Green Curry Paste

This is a super quick recipe that is satisfying and filling, noodles with fresh shrimp in green curry paste. You can, substitute the noodles for your favorite ones. This recipe comes together under 30 minutes from start to finish.

For this month's Fish Friday event the theme is "Fish for Thanksgiving" and our host is Wendy Klik of A Day in the Life on the Farm.

Ingredients
200 Grams Shrimps

A Sachet of Noodles Masala
Salt or to taste
½ Teaspoon Black pepper powder
2 Cloves Garlic - minced
1 Green Chilly - chopped
1 Cup Boiled Green Peas
3 Tablespoons Thai Green Curry Paste
250 Grams Noodles - Boiled
A Squeeze of Lemon

Method

Boil the noodles as per packet instructions. Keep aside.

Fry the prawns with a pinch of salt, half of the noodles masala and black pepper powder until they’ve just turned pink. Set aside.

In the same pan, fry the garlic and green chilly add in the Thai green curry paste, remaining noodles masala and a little water, cook for a minute. Add the peas, prawns, noodles and mix. Serve with squeeze lemon juice.

Enjoy!!
Labels: Asian Cuisine, Prawns, Shrimps, Seafood/Fish, Pasta & Noodles, Green Curry Paste, Thailand, Fish Friday, Main course

Novemeber 2020 Fish Friday event the theme is Fish For Thanksgiving, our host is Wendy ofA Day in the Life on the Farm

Cheesy Shrimp Stuffed Poblano Peppers from Food Lust People Love
Crab Stuffed Deviled Eggs from Palatable Pastime
Cracked Crab with Lemongrass, Black Pepper, and Basil from Culinary Adventures with Camilla
Shrimp Mini Quiche Appetizers from Karen's Kitchen Stories
Shrimp Turkey Centerpiece from Sid's Sea Palm Cooking
Crispy Brussels Sprouts Salad with Seared Scallops from A Day in the Life on the Farm
Pumpkin and Shrimp Bisque from Making Miracles
Thai Noodles With Shrimps from Sneha's Recipe

6 comments

East Indian Fried Dry Bombil Masala#FishFriday

In: Bombay Duck, Comfort Food, Dried Bombils

Dry Bombils are eaten mainly during the rainy season. A few years back it used to rain so heavily that no fish was available in the market so my mother use to fry these dry bombils masala.

In Bombay these are readily available, mostly brought during winter, then cleaned, dried again in the sun and then stored for use through out year. In this recipe, we fry the bombils after marinating it with freshly ground red masala. These can be frozen and fried whenever required, stays good for months. This is my real comfort food, whenever I want something tasty, spicy and crispy.

Ingredients
10 - 12 Thick Dried Bombay Ducks/Bombils - cleaned
8 - 10 Dried Kashmiri Red Chillies
1 Teaspoon Cumin Seeds
8 Big Cloves Garlic
½ Teaspoon Turmeric powder
Salt To Taste
½ Cup + 2 Tablespoon Vinegar
Oil as required for frying

Method

Wash the bombay ducks/bombils well in water, then soak in vinegar for 10 - 15 minutes.

Now clean them by cutting the stomach, tail and fins with a kitchen scissors.

Soak the red chillies in warm water for 30 minutes. Squeeze out the water and some of the seeds too.
In a small grinding jar add the red chillies , cumin seeds, garlic and turmeric powder. Grind this to a fine paste adding 2 tablespoons vinegar. Do not add too much water, while grinding can add 2 tablespoons, if necessary add more vinegar and grind this to a fine paste. Add salt, grind it again so that it well mixed.

Take the soaked bombils from the vinegar solution and apply this ground paste to it well. Then take a meat mallet and lightly flatten them. At this stage you can freeze them in a single layer in an airtight container. Keep them aside for 10 - 15 minutes.

Heat oil in a broad frying pan , add 2 - 3 tablespoons of oil, arrange the bombay ducks and fry them on medium low flame till they are crisp and brown on one side

then flip them and fry till that side too is crisp and brown.

Fried Dry Bombil Masala is ready to eat.

Enjoy this with just dal rice or even roti sabzi, they taste delicious.
My Notes
You can also use this Vindaloo Masala, add about 2 - 3 tablespoons and grind with garlic, salt and vinegar.

Labels: Seafood/Fish, Dried Bombils, Bombay Duck,
East Indian, Fried, Vindaloo Masala, Fish Friday, Comfort Food , Main Course

Fish Friday Foodies
Comfort Food Recipes

Hosted by Sue Lau
Bourride from A Day in the Life on the Farm
Cheesy Mixed Seafood Gratin from Food Lust People Love
Crab and Rice Croquettes from Palatable Pastime
Creamy Crab Soup from Karen's Kitchen Stories
Creamed Salmon from Sid's Sea Palm Cooking
East Indian Fried Dry Bombil Masala from Sneha's Recipe
Fish Po' Boy Sandwich from Making Miracles
Popcorn-Battered Fried Fish, Remembering Oklahoma, and Kids in the Kitchen from Culinary Adventures with Camilla

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

2 comments

Smoked Whole Pomfret Fish Fry#FishFriday

In: Fish Friday, Fried, Pomfret fish

In early days smoking was used as a method of preservation, the fish being salted and then smoked or dried. Today it is a popular way of adding flavour to the fish. This delicious smoked fish has a lovely aroma. This is first time I am smoking fish at home. My mother used to fry fish on a cast iron tawa and on coal fire, so this flavor was naturally acquired by the fish.

Thanks to Stacy our host for this month's Fish Friday Foodies challenged to "Smoke your own or use smoked fish in a recipe" so I smoked this fish at home. It brought fresh memories of days I ate this smoked fish and did not think about the awesome flavor the smoke render's. How many things I too for granted.

Ingredients
1 Medium Whole Pomfret
1 Tablespoon Vinegar
1 Teaspoon Salt
For The Marination
1 Teaspoon Red Chilly Powder
1/4 Teaspoon Black pepper powder
1/2 Teaspoon Garam masala powder
1/2 Teaspoon Salt
1 Teaspoon Besan/Chickpea Flour
A Juice Of One Small Lemon
A Piece Of Coal for smoke
Oil as required for frying
Method

In a bowl of water add vinegar and salt , place the fish in this water for 15 minutes. Drain the water rub the fish to remove any scales and wash it in fresh water two times. Pat dry the fish.

In a bowl mix all the ingredients under marination well.
Marinate the fish well by rubbing it well into the cuts. Cling wrap it and refrigerate it for 30 minutes.

After that light the coal and place a foil piece in the fish , place the coal on it and drizzle a teaspoon of oil on it.

Cover the plate with a tight lid and set it aside for 15 minutes.

Heat a frying pan with oil and fry the fish till brown on both sides.

Perfectly fried and yet juicy!!

Enjoy!!

The smoky flavor works perfectly in this fish, yum...mm!

Labels : Pompfret Fish, Whole Fish, Seafood/Fish, Fish Friday, Fried , Smoked

Fish Friday September 2020

Gougères Stuffed with Smoked Salmon Mousse from Culinary Adventures with Camilla
Smoked Fish Dip from Veggies First Then Dessert
Smoked Salmon Club Sandwich from Making Miracles
Smoked Salmon Stuffed Deviled Eggs from Food Lust People Love
Smoked Salmon Quiche from Karen's Kitchen Stories
Smoked Whitefish Dip from A Day in the Life on the Farm
Smoked Whole Pomfret Fish Fry from Sneha's Recipe
Yubuchobap - Smoked Salmon Sushi Pockets from Palatable Pastime

3 comments

Mexican Style Shrimps#FishFriday

In: Fish Friday, International Cuisine, Main course

This Mexican Style Shrimps has a touch perfect touch of Homemade Mexican Spice Mix, gluten-free and fresh flavor from lime juice and coriander.

Serve this over steamed rice or Simple & Quick Veg Mexican Rice which I enjoyed it with. You can use these shrimps for tacos or in wraps, just many ways to enjoy it!

Serves 4
Ingredients
2 Tablespoons Butter
2 Tablespoons Olive oil
1 Onion - finely chopped
2 Dried Chilly Peppers - de seeded and finely chopped
250 Grams Cleaned Large Shrimps
1 Tablespoon Homemade Mexican Spice Mix
2 Freshly Chopped Green Garlic
1 Teaspoon Chilly Powder
2 Tablespoons + 1 Tablespoons Fresh Lime juice
2 Tablespoons Coriander Leaves
½ Teaspoon Sea Salt or to taste

For Garnishing

Chopped Coriander Leaves
Sliced Lemon

Method

Marinate the shrimps with the Homemade Mexican Spice Mix, salt and 2 tablespoons lemon juice for 10 - 15 minutes.

Heat butter and oil in large skillet on medium heat until butter is melted. Add chopped dried chilly peppers, chilly powder shrimp and chopped fresh garlic cook and stir 4 to 5 minutes or until they are cooked. Stir in the remaining lime juice.

Sprinkle with chopped coriander leaves .

Serve this over Simple & Quick Veg Mexican Rice(recipe to follow) plain steamed rice.

Labels: Seafood/Fish, Fish Friday, Mexican, Mexican Seasoning, Shrimps, Main Course, International Cuisine

This month we Fish Friday Foodies are cooking Mexican seafood dishes the theme chosen by our host Rebekah of Making Miracles. Check out all the Mexican seafood recipes below:

Camarones a la Diabla - Mexican Deviled Shrimp by Food Lust People Love
Ceviche Naranja by Palatable Pastime
Crab Cakes with Jalapeño Aioli by Karen's Kitchen Stories
Mexican Shrimp Casserole by A Day in the Life on the Farm
Mexican Style Shrimp by Sneha's Recipe
Prawn Ceviche with Avocados by Culinary Adventures with Camilla
Salmon Tacos with Avocado Salsa by Making Miracles

4 comments

Green Chilly Basil Pesto Grilled Prawns#FishFriday

In: Appetizer, BBQ, Camping

Light fresh and summery Green Chilly Basil Pesto marinated grilled prawns. Serve these for dinner or make them as quick appetizer for BBQ party or make it for dinner perfect for any summer evening while camping, so easy and delicious!

I have already posted a recipe of Green Chilly Pesto Fried Fish but this pesto recipe is different, actually both are delicious except that this one has cheese and roasted garlic that takes it to another level.

Ingredients
1 Cup Red,Green,Yellow & Orange Bell Peppers- cubed
1 Medium Onion - cut into cubes
Skewers as required
For Green Chilly Basil Pesto
15 Whole Cashewnuts

3 Long Green Chillies - chopped
1 Clove Fresh Garlic - chopped
1 Clove Roasted Garlic - chopped
A Juice of One Small Lemon
1 Tablespoons Heaped Olive Oil or as required
A Handful of Basil Leaves
Salt To Taste

1 Tablespoon Parmesan Cheese or to your taste

For the Prawn Marination
300 Grams Big Cleaned & De viened Prawns
2 Tablespoons Green Chilly Basil Pesto or to your taste
1 Tablespoon Roasted Gram Powder
1 Tablespoon Hung Curd
1 Tablespoon Lemon Juice
Salt To Taste
Oil as required for basting
Method

For Green Chilly Basil Pesto

Add all the ingredients into the blender and blend to fine paste. Taste for salt. Your Green Chilly Basil Pesto is ready. This is super delicious you can use as a dip too.

For the Prawn Marination

Whisk all the ingredients in a large bowl till smooth batter is formed. Add the prawns, onion and bell peppers. Mix well and marinate for at least 15 to 30 minutes. Thread into skewer's and grill on charcoal or in a grill pan for 10 to 12 minutes, brush oil over them as you keep changing sides after ever 4 minutes so that they do not burn.

Enjoy hot with any flat bread or as an appetizer.

Labels : Seafood/Fish, Grilled, Prawns, Shrimps, Pesto Sauce, Green Chilly, Colored Bell Peppers, Fish Friday, Appetizer, BBQ, Camping

Fish and Seafood Cooked Outdoors

Event for Fish Friday Foodies July 2020
is Hosted by Wendy Klik the author and brain child of the Fish Friday Group.

Cajun Boil on the Grill from Making Miracles

Charcoal Grilled Soy Ginger Salmon by Food Lust People Love

Crawdadding with Cousins Means Jambalaya by Culinary Adventures with Camilla

Green Chilly Basil Pesto Grilled Prawns by Sneha's Recipe

Grilled Garlic Shrimp with Yuzu Kosho by Karen's Kitchen Stories

Grilled Mahi-Mahi with Mojo Sauce from Veggies First Then Dessert

Grilled Mahi Mahi with Blueberry Wild Rice Pilaf by A Day in the Life on the Farm

Grilled Shrimp Souvlaki on Pita from Palatable Pastime

Spiced Shrimp on a Stick from Sid's Sea Palm Cooking

4 comments

Tandoori Prawn Biryani For One#FishFirday

In: Biryani, Easy, Fish Friday

This is mouth-watering , yummy and super delicious dish it's an exotic biryani for sea food lovers. This does not require any grinding it's so easy.

Ingredients
150 Grams Cleaned Prawns
½ Teaspoon Freshly Minced Ginger
½ Teaspoon Freshly Minced Garlic
½ Teaspoon Level Sea Salt
½ Teaspoon Red Chili powder
½ Teaspoon Heaped Coriander powder
½ Teaspoon Level Cumin powder
1 Teaspoon Heaped Homemade Tandoori Masala
2 Whole Green chilies
3 Tablespoons Heaped Yogurt - beaten
1 Large Onion - sliced
½ Cup Oil
¼ Teaspoon Garam Masala powder
1 Teaspoon Lemon juice
1 Teaspoon Kasuri Methi
2 Tablespoons Coriander leaves - finely chopped
A Pinch Yellow color
1 Large Potatoes - cut into small cubes and parboiled
For the Rice
1 Cup (150 ML Cup Measurement) Level Basmati Rice
1 Teaspoon Heaped Sea Salt
1 Bay Leaf
Method
For the Prawns

Marinate prawns with salt, chilly powder, ginger garlic, cumin, coriander powder, kasuri methi, yogurt, and tandoori masala. Mix it well and keep it in the refrigerator for at least 30 minutes.

As the prawns are getting marinated. Let's cook the rice.

For the Rice

Wash and soak the rice for at least 15 minutes. In a sauce pan bring a liter of water to a rolling boil add the, bay leaf, salt and the rice, lightly give it a stir and then cook till done but firm. Drain and keep aside to cool.

To Assemble the Biryani

In a thick bottom pot / vessel heat oil, add the sliced onions till golden and crisp ( remove a little for garnishing) drain the oil and keep about 2 tablespoon oil in the pan,

add the , parboiled potatoes, fry till the potatoes are lightly browned,

Add half of the fried onions

now add marinated prawns,

cover and cook for just a minute.

Add the lemon juice, whole green chilles , half the coriander leaves and garam masala powder, give it a quick stir.

Spread the boiled rice on top of the prawn mixture, topped with yellow color and remaining coriander leaves and browned onions

drizzle a tablespoon of onion oil on top, cover with a tight lid, I covered it with aluminium foil, leave it on dum, on high for 3 minutes then reduce the flame and keep it on low for 10 to 12 minutes .