Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Seafood”

Vietnamese Cold Rolls

These healthy scrumptious cold rice paper rolls are a must to try.  You can add anything you like to them and the vegetarian option is just as delicious.  The ingredients I used were what I had at hand…

All the ingredients can be readily bought at a supermarket.  The secret is having everything cook, sliced and chopped ready to go as you need to work quickly otherwise the rice-paper sheets can get sticky.

This was our first go at making these and I am sure we will improve with practice.  We made ten rolls and I stored the left overs in a box in the fridge making sure they weren’t touching as they can stick together.   They were just as nice for lunch so if you make too many you can store them…

Vietnamese Cold Rolls 2

Vietnamese Cold Rolls

Ingredients:

Round rice-paper sheets

Vermicelli or glass noodles cooked according to packet

Baby spinach

Fresh bean sprouts

Cucumber seeded and cut into batons

Cooked chicken

Cooked prawns

Fresh Mint

Fresh Coriander

Spring Onions finely sliced

Vietnamese Dipping Sauce or Hoi Sin Sauce

Crushed Peanuts for garnish

Method:

Have your ingredients prepared and ready to go

Fill a bowl with hot water from the tap

Dip each rice paper sheet into the water for a few seconds

Place of a clean tea-towel and start adding your filling –  working quickly

Start with some spinach leaves and coriander

Add a layer of chicken and a layer of cold cooked noodles

Finish off with bean-sprouts, prawns and mint

Roll up, tucking the sides in as you go

Experiment with the order of fillings, this makes the outside more interesting

Don’t overfill the rice paper roll. You will know you have over-filled it if it starts falling apart as you are rolling it.

Only use enough ingredients for three or four bites, maximum.

Serve with a Vietnamese Dipping sauce or Hoi Sin sauce topped with peanuts

 

Bon Appetit!  🙂

Easy Spaghetti Marinara

For those who think Spaghetti Marinara is a bit daunting to make this is for you…  This is the quickest way to put together this very impressive pasta dish.  With the availability of frozen prawn cutlets and scallops we always have the ingredients at hand to make a Marinara. The zest of the lemon gives this a lovely tang.   The white wine and oil make a lovely sauce and an additional ladle of pasta water gives a glossy sheen.  When the spaghetti is tossed though it soaks up the delicious juices… Always remember no seafood pasta has parmesan cheese on it!

The amount shown will feed two greedy people…

Spaghetti Marinara

Ingredients:

1 large clove of garlic grated

1 generous teaspoon of Sambal Oelek (or a long red chilli minced finely)

6 large raw prawns

6 raw scallops

Approx. 500g of firm white fish (such as Gummy Shark)

2 tablespoons of good olive oil

1 tablespoon White Wine

Grated rind of 1 lemon

Salt & pepper to taste

Finely chopped parsley

Handful of dried spaghetti

Method:

In a large pot, heat salted water until boiling briskly

Throw in spaghetti and cook until al dente

In the meantime heat a large pan and gently fry the garlic and chilli in olive oil

Cut the fish into bite sized pieces and gently fry for a few minutes or until almost cooked

Toss in the prawns & scallops and gently combine

Add the white wine and lemon rind and sauté until the seafood is cooked though

A spoonful or two of the pasta water can be added in to make the sauce glossy

Add in the fresh parsley

Drain the pasta well and add to the seafood mixture tossing gently until combined

Serve piping hot

 

Bon Appetit!  🙂

Nasi Goreng

Everybody loves fried rice which is exactly what Nasi Goreng translates to in Indonesian and Malay.  It is also a favourite in The Netherlands where it is even dispensed from food vending machines as piping hot Nasi Ballen.

Topped with a fried egg or strips of omelette, Nasi Goreng is a meal in itself and nothing beats a big spicy bowl on a cold night.

Dried Shrimp Paste (or Belachan) is a paste made from fermented shrimps and is available in Asian grocers.  Sriracha Chilli Sauce is a staple in our household – hot and vinegary – it is hot but not unbearable and adds a zing to everything.  Ketjap Manis is a thick, sweet Indonesian Soy Sauce and is available everywhere.  Crispy fried shallots are available in jars and packets at all Asian grocers. These are delicious sprinkled over soups and any noodle or rice dishes. Our supermarkets also stock all of these ingredients…

Nasi Goreng

Ingredients:

1 leek finely sliced

1 teaspoons sesame oil

1⁄2 teaspoon salt

8 ounces boneless skinless chicken thighs cut into 1/2 inch strips

6 ounces raw prawns, peeled

2 tablespoons vegetable oil

1 garlic clove grated

1 small knob of fresh ginger grated

1 tablespoon dried shrimp paste

½ teaspoon fresh ground black pepper

2 tablespoons Sriracha Chili Sauce

1 tablespoon Ketjap Manis

3 Spring onions finely sliced

Eggs for frying

Crispy fried shallots and coriander for garnish

Method:

Cook the rice using absorption method or boil

Spread the rice to cool or better still cook it the night before.

Have everything ready and chopped as it doesn’t take long to finish off the dish

Heat a wok or large frying pan over heat until hot.

Add oil, and wait until it is very hot and slightly smoking.

Add the leek, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.

Then add chicken and stir-fry for a further 5 minutes or until chicken is cooked

Add in the prawns and continue to fry

Add in the Sriracha Chilli Sauce

Add the rice and continue to stir-fry for a few minutes until the rice is coated and any lumps are broken up

Add the Ketjap Manis and continue to stir-fry for 2 minutes.

Add in finely sliced spring onions at the last minute

In the meantime fry one egg per serving in a separate frying pan

Turn onto large serving platter and top with fried eggs

Garnish with the crispy fried shallots and fresh coriander

Serve piping hot with some Indonesian Krupuk (shrimp crackers) on the side

 

Bon Appetit!   🙂

Old Fashioned Curried Scallops with Rice

In the early 80’s we used to have lunch regularly at a pub near work.  The Notting Hill Hotel was famous for it’s beautiful beer garden and it’s scrumptious Curried Scallops. We felt very chic ordering this then trendy dish which presented a ring of steamed white rice surrounding a mound of tender scallops in a golden curry sauce. It was everyone’s favourite so I thought I would resurrect this much forgotten dish from the past.

Tips:  Use Keens Curry Powder – it is mild and doesn’t overpower the delicate flavour of the scallops.  The addition of the beaten egg gives the sauce a lovely glossy finish and the lemon juice gives it a lovely tang.

Curried Scallops

Ingredients:

500 g fresh scallops

50 g butter

1 red onion, finely chopped

2 tablespoons flour

2 teaspoons mild curry powder (Keens is the best)

1 ½ cups milk

½ cup mayonnaise

couple of teaspoons of lemon juice

1 egg lightly beaten

Salt and pepper to taste

Spring onions to garnish

Method:

Melt butter, add onion and cook gently until softened

Add flour and curry powder, mix well

Gradually add milk and mayonnaise, stirring continuously

Cook until sauce starts to thicken, then throw in scallops

Leave on heat until scallops are just cooked, taking care to not overcook them

Remove from heat, add egg, lemon juice and seasoning if required

If sauce is too thick add additional milk as required and mix thoroughly

Stir well, and serve hot over rice

Garnish with finely sliced spring onions

 

Bon Appetit!   🙂

 

Creamy Garlic & Chilli Prawns with Pasta

Who doesn’t love creamy garlic prawns?  Who doesn’t love pasta?  Well here’s the best of both worlds.  This delicious pasta sauce takes only minutes to make and looks wonderful.  The pasta I used this time was a mixture of linguine and curly fettuccine – a lovely combination of textures…

We always have a big bag of frozen prawn cutlets (they are the really big ones) in the freezer to add to pasta, risotto or stir-fries.  When some unexpected visitors drop by they are your best friend as you can always make something with them to impress and delight…

This recipe makes enough for two hungry people…

Creamy Garlic & Chilli Prawn Pasta

Ingredients:

12 large raw prawn cutlets

1 tablespoon olive oil

1 large clove of garlic, grated

1 long red chilli, seeded and finely chopped (leave the seeds in for hotter taste)

6 spring onions, finely sliced

1 tablespoon of grated parmesan cheese

2 tablespoons light sour cream

Salt & pepper to taste

1 tablespoon finely chopped parsley

Addition parsley for garnish

Spaghetti, fettuccine or linguine cooked al dente

Method:

Place a large pot of salted water to the boil and throw in pasta

In the meantime, heat the olive oil, garlic, spring onion and chilli in a large frypan and gently fry for a few minutes until coloured

Add in the prawns and fry until pink and just cooked

Gently add in the parmesan cheese and sour cream and bring to the boil

If the mixture is too thick add a little pasta water to the pan

Season with salt and pepper

Just before serving throw in the parsley

Gently toss through the drained cooked pasta and serve piping hot

Garnish with some additional parsley to serve

Bon Appetit!   🙂

Spaghetti Con Vongole

I recently joined Costco and to my delight discovered they sell packages of snap frozen fresh clams in the shell.  I adore these delicious little bivalves and always love the way the dish of pasta looks with the little shells peeking out.  After some investigating on the Internet, I realised my idea of how to cook them was the same as everyone else – keep it simple and quick.  Well it doesn’t get much quicker than this!

The wine and the natural juice that comes out of the clams created a lovely tangy sauce which the spaghetti just soaks up.  This is my very favourite recipe at the moment – I made enough for three people thinking one of us would have a quick lunch the next day but we scoffed the lot!  Both sitting at the table with olive oil and clam juice running down our chins – heaven…

The Costco clams are Westhaven Littleneck New Zealand clams and they are fabulous…

Spaghetti Con Vongole

Ingredients:

Dry spaghetti

1 good lug of olive oil

2 cloves of garlic grated

1 long red chilli finely

1/2 glass of white wine

1 package of frozen clams

Salt & pepper

Continental parsley finely chopped for garnish

Method:

Bring large pot of well salted water to the boil

When you have added the spaghetti start to cook the clams

Gently fry the olive oil, garlic and finely sliced chilli in a large non-stick pan

Gently tip in the clams and white wine and turn up the heat

Put a lid on the pan – it’s easier with a glass one so you can see the action

When the clams start to open – this can take between 2-10 minutes – turn down the heat to a simmer until the spaghetti is ready

Season to taste with salt and pepper and throw in the parsley

To serve, drain the spaghetti and gently tip the clams and all the lovely juices into the pot and toss together

Serve piping hot

 

Bon Appetit!  🙂

Easy Vindaloo Prawn Curry

I stumbled across an old recipe hand written on a piece of A4 paper for Indian Curry Fish which I suspect comes from a dear friend at work.  I have adapted it and used prawns instead.

The result was fantastic.  It is so quick and easy to make – if you prefer less spicy sauce you can use a Korma or Madras paste as Vindaloo is the hottest…   The flavour is sharp and vinegary and is delicious.  The amounts below serve 4 people…

 

photo-4

Ingredients:

1 tablespoon vegetable oil

1 large onion chopped

4 large vine tomatoes hopped

3 tablespoons Vindaloo paste

300 ml water

1 kg raw prawn cutlets (tail on)

2 long green chillies chopped and seeded

 

Method:

Fry onion in oil until transparent

Add tomatoes and fry for until they breakdown and go creamy – about 5 minutes

Stir in curry paste and fry a further 5-10 minutes until fragrant

Add water and simmer for 10 minutes or until onions are soft

Toss in the prawns and chopped green chillies and simmer until prawns are cooked

Serve with steamed jasmine rice and paratha or roti bread

 

Bon Appétit!   🙂

Spicy Red Curry Pumpkin Soup with Prawns

Everyone loves pumpkin soup but sometimes it needs a little boot up the bum to be a bit more exciting.

This is an adaption of a recipe I found in a newspaper – I tweaked it a little and the result is fantastic.

Hot and spicy with crunchy prawns it can be as hot or as mild as you like.  We love spicy food so I added in 2 tablespoons of red curry paste.

Vegetarians can just omit the prawns and enjoy the delicious soup…  The amounts below will serve 4 people.

photo-2

Ingredients:

2 tablespoons peanut oil

1 brown onion, coarsely chopped

1 tablespoon red curry paste (more if you prefer hotter)

4 cups vegetable stock

1 butternut pumpkin, peeled, seeded, coarsely chopped

3 kaffir lime leaves

1 cup coconut cream

2 teaspoon of sugar

1 tablespoon fish sauce

20 green prawns, peeled, leaving tails intact

1/3 cup fresh coriander leaves

Lime wedges, to serve

Method:

Heat 1 tablespoon of the oil in a large saucepan over medium heat.

Add the onion and cook, stirring, for 3 minutes or until soft.

Add the curry paste and cook, stirring, for 30 seconds or until aromatic.

Stir in the stock and bring to the boil.

Add the pumpkin and lime leaves.

Cover and cook for 30 minutes or until the pumpkin is tender.

Remove the kaffir lime leaves and discard

Blend the pumpkin to a puree with a blender stick or in a jug

Place over low heat and add the coconut milk.

Stir for 2-3 minutes or until heated through.

Add in sugar and fish sauce to taste.

In the meantime, toss the prawns in the remaining oil and fry in a large non-stick fry pan over high heat.

Cook for 2-3 minutes each side or until they change colour.

Ladle the soup into shallow bowls and place the prawns and coriander on top.

Serve with lime wedges to squeeze over the prawns

 

Bon Appétit!   🙂

Lizzie’s Garlic Prawns

So much garlic – so little time.  Just saying the words – Garlic Prawns – conjures up the taste and smell of delicious, garlicky, buttery sauce mopped up with fresh sourdough bread…  We find that six are enough for a meal as they are quite rich so this recipe is for two…

Tip 1:  You can use frozen prawns very successfully instead of fresh, just defrost by rinsing under cold water for about 5-10 minutes

Tip 2:  I freeze my chilli’s and find it easier to just grate them instead of chopping them.

Garlic prawns

Ingredients:

12 large prawn cutlets, tails intact

1 tablespoon of Olive Oil

4 tablespoons salted butter

1 long red chilli finely chopped (optional)

½ cup parsley finely chopped

Salt & pepper to taste

Method:

Preheat the oven to 200c fan forced and place two cast iron ramekins in to heat up

In the meantime rinse the prawns and pat dry with paper towel

In a large frying pan heat the oil and melt the butter until sizzling

Add the grated garlic and finely chopped chilli

Stir for a few minutes taking care not to brown the garlic

Throw in the prawns and cook for a few minutes until opaque and almost cooked –  they will continue to cook in the hot ramekins from bench-top to table…

Add salt and pepper to taste if desired

Tip the prawns into the hot ramekins and pour in the butter sauce as well.  Take care as it may spatter.

Garnish with finely chopped parsley

Serve with fresh sourdough bread to mop up the delicious sauce

 

Bon Appetit!  🙂

Garlic Prawn Pasta with Chilli & Basil

There is nothing as delicious as Garlic Prawns.  Add these to pasta and you have heaven in a bowl.

This recipe is so quick and easy especially if, like me, you keep a large bag of green prawn cutlets in the freezer.  I leave them out for an hour or two to defrost or run under cold water – they are so so handy to use and help to create many different dishes…

Ingredients Garlic Prawn and Basil pasta

This dish can be whipped up in the time it takes to boil up the pasta.  I have everything chopped and ready to toss in when the pasta is draining.  For extra heat you can leave in the seeds of the chilli if desired…

The freshness of the basil and the sweetness of the baby tomatoes make this a beautifully fragrant pasta and I will make it again and again…  The quantities below make enough for two bowls…

Garlic Prawn Chilli and Basil Pasta

Ingredients:

Spaghetti or linguine

Extra Virgin Olive Oil

12 green prawn cutlets

1 long red chilli deseeded and chopped

2 large garlic cloves grated

6 baby Roma tomatoes finely chopped

4 spring onions finely sliced

½ cup shredded Basil

Salt & black pepper to taste

Method:

Cook the pasta in a large saucepan of salted boiling water until al dente

In the meantime heat a generous lug of good olive oil in a large frying pan over medium heat.

Add the prawns and cook, stirring occasionally, for a few minutes or until prawns change colour.

Add the chilli and garlic and cook, stirring, for 1 minute or until aromatic.

Add the pasta, tomato, green shallot and basil to the prawns and gently toss until well combined and heated through.

Drizzle with the remaining oil and gently toss until well combined.

Season with salt and black pepper to taste

Bon Appetit!  🙂

 

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