Recipes of Shellfish

cider vinegar
Spicy Sichuan-style
prawns
Recipes:
-1½ tbsp groundnut oil
-2cm piece ginger, finely
chopped
-2 garlic cloves, coarsely
chopped
-1 spring onion, finely chopped
-450g raw prawns, shelled and
de-veined
For the sauce
-1 tbsp tomato purée
-3 tsp chilli bean sauce
-2 tsp Chinese black vinegar or
-2 tsp golden caster sugar
-2 tsp sesame oil
-handful coriander leaves, to
serve
-sliced spring onion, to serve
-Heat a wok over a high heat.
Add the groundnut oil and, when
it is very hot and slightly
smoking, add the ginger, garlic
and spring onions. Stir-fry for
20 secs, then add the prawns.
Stir-fry for about 1 min, then
add all the sauce ingredients,
along with ½ tsp salt and ½ tsp
ground black pepper. Continue to
stir-fry for another 3 mins over
a high heat.

scott ure’s clams and garlic

Recipes:
-50 small clams in shell, scrubbed
-2 tablespoons extra virgin olive oil
-6 cloves garlic, minced
-1 cup white wine
-2 tablespoons butter
-1/2 cup chopped fresh parsley

-Wash clams to remove any dirt or sand.

-In a large pot, heat oil over medium heat. Add garlic; saute for
1 minute, or until tender. Pour in the white wine. Boil until
wine has reduced to half its original volume.
-Add clams, cover, and steam till clams start to open. Add
butter, cover, and cook till most or all of the clams open.
Discard any that do not open. Transfer clams and juice to 2 large
bowls. Sprinkle with parsley,Serve. Ok
Scallops with white wine sauce II
Recipes:
-1/2 cup chicken broth
-1/4 cup white wine
-1/2 lemon, juiced
-1 tablespoon minced shallot
-1 clove garlic, minced
-1/4 cup butter
-1 pound sea scallops
-1 tablespoon olive oil
-salt and pepper to taste
-Preheat the oven broiler.
-In a skillet over medium heat,
Calamari
Recipes:
-3 cups vegetable oil
-1/4 cup all-purpose flour
-1 teaspoon salt
-1 teaspoon dried oregano
-1/2C teaspoon ground black
pepper
-1/2 teaspoon ground black
pepper
-12 squid, cleaned and sliced
into rings
-1 lemon - cut into wedges,
for garnish
-Preheat oil in a heavy, deep
frying pan or pot. Oil should be
mix the chicken broth, wine,
lemon juice, shallot, and
garlic. Cook and stir until most
of the liquid has been reduced.
Stir in the butter until melted.
-Brush the scallops with olive
oil, and season with salt and
pepper. Arrange on a baking
sheet.
-Broil the scallops in the
preheated oven about 2 minutes
on each side, or until opaque.
Serve with the wine sauce.
heated to 365 degrees F (180
degrees C).
-In a medium size mixing bowl
mix together flour, salt,
oregano and black pepper. Dredge
squid through flour and spice
mixture.
-Place squid in oil for 2 to 3
minutes or until light brown.
Beware of overcooking, squid
will be tough if overcooked. Dry
squid on paper towels. Serve
with wedges of lemon.
Lobster with lemon & herb butter sauce
Recipes:
For the sauce
-juice ½ lemon
-100g cold butter , cut into
cubes
-small bunch chives, finely
snipped
-small handful basil leaves,
chopped
For the salad
-110g bag of rocket
-½ an avocado, stoned, peeled
and sliced
-leftover bits of lobster
- meat
-juice ½ lemon
-2 tbsp extra virgin olive oil
-To make the sauce, warm the
lemon juice in a small saucepan.
Add the butter, a few cubes at a
time, swirling them into the
lemon juice over a very low heat
to melt them, adding a few more
pieces until all the butter is
used. Take the sauce off the
heat, season to taste and keep
warm.
-To make the salad, gently toss
the rocket, avocado and lobster
meat together. Dress with the
lemon juice and olive oil, and
toss again until everything is
mixed and coated.
-To serve, stir the herbs
through the sauce and pour into
a ramekin or small bowl. Put the
sauce on a plate and pile the
large chunks of lobster meat on
one side and the salad on the
other. Bring the plate to the
table to share – dip the tail
meat, claws and crusty bread
into the sauce.