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edium-high heat. Add the Thai red curry paste. Stir-fry
arge saute pan and saute seafood. Drain and set aside. Wipe
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
*NOTE: Thai curry paste available at Asian
erve with a Thai dipping sauce**There several recipes on the site
For the lemongrass dressing, whisk all the ingredients in a medium bowl.
Cut the squid down the center to open it out. Score the inside in a diagonal pattern. Cut it into 2-inch squares. Combine the squid, shrimp and octopus in a large bowl with half of the dressing. Cover and refrigerate for 2 hours.
Cook the seafood, in batches, on a heated oiled grill pan (or on the grill) until browned.
Combine the seafood, remaining ingredients and remaining dressing in a large bowl. Toss gently to combine.
/2 lbs of the seafood of your choice.
Cover
then add the 2 tablespoons Thai red curry paste , turmeric, ground
Cut 500g of mixed seafood into bite-size pieces, first
ring to a boil. Add seafood and lower heat to a
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Combine seafood, pepper, five-spice, chilli, garlic
about 2 minutes.
Transfer seafood to a clean bowl with
Shell and devein prawns leaving tails intact if you wish (I prefer to remove).
Cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips.
Combine seafood, salt, pepper, five spice and chilli in large bowl.
Heat half the oil in the wok, stir fry seafood in batches until cooked.
Heat remaining oil in wok, stir fry peas until tender.
Return seafood to wok and add soy sauce and stir fry till hot.
Serve seafood with lime wedges.
Fry mixed seafood until 90% cooked.
Meanwhile, fry shrimps in another saucepan until 90% cooked.
Season all seafood with salt.
Mince and mash the ginger.
Warm curry paste and pour in coconut milk.
Cook sauce with seafood, shrimp.
Add all seasoning and spices and simmer for 5 minutes.
Use the remaining coconut milk in the can to cook with rice or make dessert.
for 2 minutes or until seafood is tender.
Serve scattered
oneness. The meat, chicken or seafood should be cooked through and
Combine the salsa, coconut milk, lemon grass and water in a saucepan, cook over medium heat until boiling.
Add the bouillon cube and stir to dissolve. Stir in the salmon, crab and shrimp and heat through, about 2 minutes.