Korean seafood pancake

Tags

Asian, calamari, Dinner, eggs, green shallots, korean, lunch, oil, onion, pancake, Prawns, red chillies, seafood, water

Asian food has to be one of my favourites.

Mix it with seafood and you have winner.

Thanks to the team at TASTE we are showcasing their amazing Korean Seafood Pancake.

Enjoy.

Ingredients

• 150g (1 cup) plain flour
• 2 tablespoons rice flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 250ml (1 cup) water
• 1 egg, lightly whisked
• 1/2 brown onion, finely chopped
• 120ml canola oil or sunflower oil
• 8 green shallots, cut into 15-18cm lengths
• 16 large green prawns, peeled, deveined, cut into 3cm pieces
• 2 squid or calamari tubes, cut into 1 x 3cm strips
• 2 long fresh red chillies, thinly sliced diagonally, plus extra, to serve
• 2 eggs, lightly whisked, extra
• Thinly sliced green shallots, extra, to serve

Dipping sauce

• 60ml (1/4 cup) soy sauce
• 1 1/2 tablespoons rice vinegar or white vinegar
• 1 green shallot, finely chopped
• 1 teaspoon chilli powder

Method

1. Step 1

   For the dipping sauce, combine all the ingredients in a bowl. Set aside.

2. Step 2

   Combine the flours, salt and baking powder in a bowl. Add the water and egg and stir gently until the batter is smooth and well combined. Add the onion and stir to combine.

3. Step 3

   Preheat a non-stick frying pan over medium heat. Add 1 1/2 tablespoons oil and pour one-quarter of the batter into pan to make a 12cm pancake. Top with 2 green shallots (line them in rows on top of the pancake). Scatter with one-quarter of the seafood and chilli. Pour over one-quarter of the extra egg.

4. Step 4

   Cook for 3-4 minutes or until the bottom of the pancake is golden-brown and crispy. Carefully flip pancake over and cook for a further 2-3 minutes or until cooked through.

5. Step 5

   Transfer pancake to a plate lined with paper towel. Repeat with the remaining batter and ingredients to make 4 pancakes. Top with the extra shallot and chilli and serve with the dipping sauce.

Garlic butter moreton bay bug tails with garlic & walnut mayo

Tags

bug tails, bugs, Dinner, mayo, moreton bay, seafood

This classic pairing of garlic butter and shellfish makes this recipe impossible to fault.

Ingredients

• 6 garlic cloves
• 1/2 cup (50g) walnuts
• 1 egg yolk
• 1/2 cup (125ml) sunflower oil
• 1/2 cup (125ml) light olive oil, plus extra, if needed
• 2 teaspoons wholegrain mustard
• 1 tablespoon salted capers, rinsed, finely chopped
• 2 anchovy fillets, finely chopped
• Juice of 1 small lemon
• Zest and juice of 1 lime
• Small handful each flat-leaf parsley and dill, finely chopped, plus extra for garlic butter
• 25g unsalted butter, melted
• 1 tablespoon extra virgin olive oil
• 8 Moreton Bay bug tails, cooked

Method

1. Step 1

   Preheat the oven to 180ºC.

2. Step 2

   To make the mayo, place the garlic cloves on a small baking tray and roast in the oven for 30 minutes until soft. When cool to touch, squeeze out the garlic pulp, discarding the outer skin.

3. Step 3

   Meanwhile, scatter the walnuts onto another small baking tray and roast in the oven for 10 minutes until lightly toasted. Set aside and allow to cool.

4. Step 4

   Add the egg yolk into the bowl of a food processor or blender. Blend on medium low and add the sunflower oil, then light olive oil in a very fine stream via the feed shoot in the processor lid. Keep whisking until you have a thin, smooth consistency. Add wholegrain mustard, salted capers, anchovy fillets, lemon juice, lime zest and juice, parsley and season to taste with salt and freshly ground black pepper. If the mayo is too thick, add a little more light olive oil. Add walnuts and roasted pulp from 3 garlic cloves. Blend to combine, then transfer the mayo to a serving bowl.

5. Step 5

   To make the garlic butter, in a small bowl, add the remaining roasted garlic pulp along with the melted butter, extra parsley and extra virgin olive oil, season with freshly ground black pepper.

6. Step 6

   Using a sharp knife, cut the bugs down the centre horizontally. Heat a barbecue or chargrill pan until smoking. Brush the cut side of the bug liberally with garlic butter then sear cut-side down on the barbecue for 2-3 minutes to heat through.

7. Step 7

   Serve the bugs warm with the garlic & walnut mayo on the side.

Recipe from taste.com.au

Mussel soup with tomato and chilli

Tags

muscle, mussel, seafood, soup, tomato, Wine

Ingredients

• 1.5kg black mussels, beards removed, scrubbed if necessary, rinsed well
• 150ml dry white wine
• 2 tablespoons extra-virgin olive oil
• 2 large cloves garlic, finely chopped, plus 1 clove, cut in half
• ¼ cup chopped flat-leaf parsley leaves, stems finely chopped
• 400g can diced tomatoes, with juice
• 1 small hot red chilli, finely chopped, seeds removed, if preferred
• 4 thick baguette slices, diagonally cut

Preparation method

Combine mussels and wine in a large saucepan with a lid. Set over high heat and cook for about 5 minutes, shaking the pan vigorously from time to time. Remove all opened mussels and cook any closed ones a little longer. Discard any that don’t open.

Pour the cooking juices through a sieve lined with paper towels and reserve.

Combine oil, chopped garlic and chopped parsley stems in a pan and cook over moderate heat for about 2 minutes, or until garlic is fragrant. Add tomatoes and chilli and cook over low heat for about 10 minutes, stirring occasionally. Add the reserved mussel juices and heat through. Stir in mussels and parsley leaves, and reheat for 3 minutes.

Toast baguette slices, rub with halved garlic clove and place each slice in a bowl. Ladle soup on top. You may also serve the baguette slices on the side.

Crab omelette with avocado salsa

Tags

avocado, Breakfast, omelette, salsa, seafood

A crab omelette recipe that can be cooked in under 20 minutes and served with avocado salsa – too easy.

0:05To Prep

0:15To Cook

11INGREDIENTS

EASYDIFFICULTY

2SERVINGS

Ingredients

• 5 Coles Brand free range eggs
• 2 tablespoons snipped chives
• 2 teaspoons brown sugar
• 2 tablespoons Coles Brand pure olive oil
• 170g can Coles Brand crab meat, drained
• 1 avocado, diced
• 1 cup mint leaves, torn
• 1 eschallot, sliced
• 1 grated zest and juice of lime, plus lime cheeks, to serve
• 1 teaspoon white sugar
• Drop sesame oil

Method

1. Step 1

   To make salsa, combine avocado, mint and eschallot in a small bowl. Mix together lime zest and juice, white sugar and sesame oil. Add to salad and toss to combine.

2. Step 2

   Lightly whisk eggs, chives and brown sugar together in a small jug. Heat oil in a medium frying pan on high. Add egg mixture and using a spatula, pull edges of egg into centre as it sets to release uncooked egg out to edges of pan. Cook for 2-3 mins, or until base is set.

3. Step 3

   Transfer frying pan to a preheated grill and cook for 1-2 mins, or until puffed and set. Scatter crab meat over one side of omelette. Fold over, cut in half and slide onto serving plates. Top with salsa and serve with lime cheeks.