Salt And Pepper Tiger Prawns Tom Rang Muoi Food

CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA

Steps:

• For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
• For the grilled pineapple salsa: Prepare a grill for medium-high heat.
• Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
• Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
• For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
• Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
• Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.

SALT AND PEPPER RED CRAB: CUA RANG MUOI

Steps:

• For the seasoning mix: In a bowl, mix salt, white pepper, sugar, and five spice pepper together.
• To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep, or submerge them in an ice bath for 5 minutes.
• Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain.
• Place the crab on its stomach and chop the crab in 1/2 with a heavy cleaver.
• Now chop each 1/2 into 4 pieces, chopping each piece after each leg.
• With the back of the cleaver gently crack each claw - this makes it easier to extract the meat.
• Heat the oil in a wok to 400 degrees F/200 degrees C, or until a cube of bread dropped into the oil browns in 5 seconds.
• Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown.
• Remove from the wok and drain on kitchen paper towels. Remove the oil, reserving 2 tablespoons, and clean the wok.
• Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant.
• Return the crab to the wok and toss all ingredients together well, adding the salt and pepper seasoning mix to taste.
• Serve with jasmine rice and finger bowl.

POACHED TIGER PRAWNS WITH CLAMS, BOK CHOY, AND SHIITAKE MUSHROOMS

Steps:

• Make the poaching liquid: In a medium pot, over medium heat, add the chicken broth. Bring to a boil and add the soy, ginger, star anise, fish sauce, and orange peel. Reduce the heat and simmer until the broth absorbs the seasonings, about 15 minutes. Strain and keep the broth over low heat.
• Bring a large pot of salted water to a boil over medium heat. Add the bok choy and blanch for no more than 1 or 2 minutes. Remove the bok choy from the water and immediately plunge it into a bowl of ice water to shock it and stop the cooking. When cool, drain and set aside. Finely chop the green onion and cut the shiitake mushrooms into julienne slices. Slice the nori into thin strips.
• Put a medium skillet over medium-high heat and add the vegetable oil. Add the shrimp to the hot oil for about 1 minute per side, just until they turn pink. Put the shrimp and clams into the hot poaching liquid and poach them for about 2 minutes. Add the bok choy and mushrooms and cook for 1 minute more.
• Remove shrimp and clams from the broth and put them into a shallow bowl. Surround them with the bok choy and shiitakes. Pour 1 or 2 ladles of broth over the dish and garnish with chopped green onion and nori strips.