Sweet & Spicy Crayfish

My favourite way of cooking crayfish is by boiling them in a broth. I recommend cooking them in sweet chilli sauce and then thickening the sauce to coat the meat.

These crayfish from Song Fish are freeze upon harvest to maintain its freshness and kept frozen at -18 degrees celsius. They come in halves and easily taken out for thawing.

See how nicely they have been cut into halves.

Rinse and thaw 6 pieces of crayfish halves. Drain away water.

Fry your garlic until fragrant. Then lightly fry your onions and capsicum.

Mix 1 cup of water with 3 tbsp tomato sauce, 3 tbsp oyster sauce, 2 tbsp fish sauce, 2 tbsp chinese wine and sambal chilli to taste. Add another 2 cups of water and tomatoes. Bring sauce to a boil.

Add your crayfish and let the shells submerged into the sauce.

Cover the pan with a lid.

Let it simmer for 5 mins until crayfish is completely cooked.

Remove the crayfish and set aside.

Mix 1 tbsp of corn flour with 1/4 cup of water. Stir into the sauce.

Immediately drizzle 2 beaten eggs over the sauce.

Do not stir and let it simmer until half cooked before lightly stirring it.

Add your crayfish back into the pot and stir until coated with the sauce.

Serve immediately.

Thanks to Song Fish for these succulent crayfish!

You can order these crayfish online and enjoy free delivery for a minimum purchase of $100* (usual $150).

* Promotion from 2nd to 13th June 2014.

*Simply quote SHC01 in your remarks during the checkout.

* Place your order before 5pm and delivery will be on the next working day.

* Exclusively for Singapore Home Cooks members.

Check out their flagship store opening in mid June 2014 at Chinatown Point.

Like them on Facebook for more updates!

- This is a sponsored post by Song Fish -

Grilled Prawns served with Garlic Cream Sauce (Air Fryer Recipe)

Check out these beautiful large tiger prawns from Song Fish! These prawns are freeze upon harvest to maintain its freshness and kept frozen at -18 degrees celsius. They come in size 13/15 which is hardly available for retailing and mostly available in restaurants. Song Fish takes pride in packing and delivery to their customers. Your order will be delivered in an insulated cool bag that's reusable!

You can grill these tiger prawns with salt and pepper before serving them with any sauce of your choice. I'm serving mine in garlic creamy sauce with a hint of lemon.

RECIPE

Fry 3 cloves of minced garlic in 20 gm of butter

Add 150 ml of thicken cream and season with some fresh lemon juice, salt and pepper to taste. Add some lemon zest! Bring to a slow simmer and set aside. The sauce will thickened up and forms a layer of skin on top so please keep it covered.

Using a pair of scissor, remove its rostrum, antennae, walking legs and telson.

Cut from the tail all the way to its carapace.
Use a knife to slice the meat into half and remove the intestine.

Confused? Check this out.

This sharp tip is the telson. Remove this so that the prawns can open up nicely.

Insert the skewer from the tail to the head.

Line the base of your Airfryer with aluminium foil.
Brush a little oil and season with salt and pepper.

Air fry for 4 minutes at 180 degrees.

Top with garlic cream sauce or dipped in it.

Serve immediately.

Thanks to Song Fish for these beautiful tiger prawns.

You can order these tiger prawns online and enjoy free delivery for a minimum purchase of $100* (usual $150).

* Promotion from 2nd to 13th June 2014.

*Simply quote SHC01 in your remarks during the checkout.

* Place your order before 5pm and delivery will be on the next working day.

* Exclusively for Singapore Home Cooks members.

Check out their flagship store opening in mid June 2014 at Chinatown Point.

Like them on Facebook for more updates!

- This is a sponsored post by Song Fish -

White Clams in Garlic & Chili

Ingredients
25 live white clams
2 cloves garlic, minced
1 chili padi, chopped
1 tbsp chinese wine
100ml water
Chinese parsley, chopped

To prepare clams:

1. Rinse clams
2. Soaked clams with 1 tsp of salt for at least 3 hours
3. Cover and chill in fridge or place in cool place and add ice cubes
4. You must cover your clams during the soaking because they will squirt water
5. Rinse well before cooking

Method

1. Fry garlic and chilli til fragrant
2. Add white clams and 100 ml of water
3. Add chinese wine
4. Cover and cook for 3 mins
5. Add chinese parsley and stir well
6. Dish up and serve immediately

Note
You can purchase live clams from Sheng Siong supermarket

Watch video

Salt Grilled Salmon Fish Head

Ingredients
Fresh salmon fish head
Sea salt

Method

1. Line your baking tray with aluminium foil
2. Make a bed of sea salt on the baking tray
3. Spray some mist of water on sea salt
4. Rub sea salt all over salmon fish head
5. Place fish head on bed of salt
6. Grill in oven at 250 degrees for 13 minutes
7. Serve immediately

Seafood Tofu Puffs 金包海鲜

Ingredients
2 boxes of tofu puffs, invert inside out
10 pcs tiger prawns, removed shells and coarsely chopped (left about 150gm)
150 gm fish paste
1 stalk of spring onions, slice thinly
1 clove of garlic, minced
Seasoning of 1 tsp fish sauce, half tsp sesame oil, 2 tsp cornflour, 1/4 tsp salt and pepper


Method

1. Mixed all ingredients & seasoning together.
2. Using a piping bag, pipe seafood paste into inverted tofu puffs
3. Fry until golden brown
4. Drain away oil
5. Enjoy with some good chilli sauce

Other attempt

Seafood Tofu Puffs done without inverting the puffs are not crispy as those inverted.

Tuna Apple Mayonnaise

Ingredients

2 cans of tuna chunks in water, squeeze tuna to drain away water
1 small jar of mayonnaise (about 220ml)
Half green apple, dice
Half red or yellow onion, remove core, dice
2 tbsp lemon juice

Method

1. Mix everything together
2. Grind some black pepper
3. Serve with toast and chips
4. Chill leftover in airtight container

Watch video here

Happycall Pan Recipe | Teriyaki Codfish

Ingredients
1 codfish fillet, half inch thick, dry on paper towel
1 stalk spring onion, slice

Teriyaki sauce:
4 tbsp soya sauce
4 tbsp mirin
4 tbsp brown sugar
30gm ginger, sliced
Few dashes of black pepper

Method

1. Using small fire, heat up the teriyaki sauce and stir until sugar has dissolved
2. Set aside
3. Using medium fire, heat up the Happycall pan
4. Put codfish on hot pan
5. Cover and fry for 2 mins
6. Flip once
7. Open lid to check and adjust codfish position to the centre of the pan
8. Cover and fry for 2 mins
9. Open lid, pour teriyaki sauce
10. Switch off fire
11. Let it simmer for 1 min
12. Gently transfer codfish to plate
13. Add spring onions
14. Pour teriyaki sauce over spring onions
15. Serve with rice

Watch video here


Other attempt

Most of the time, my codfish ended up broken after being squashed by the tong or while flipping the Happycall pan. So, after experimenting a few times, I decided to flipped once using a tong. And, I am using chunks of codfish that's trimmed off the bones.

You need to heat up a very hot pan, put your codfish skin down. Immediately, reduce to small fire, cover the lid and fry until the skin does not stick onto pan. Then, it is ready to flip ONCE. After its been cooked thoroughly, it will break apart easily so please use a spoon or ladle to transfer the codfish onto a plate before pouring the teriyaki over it.