Crispy seafood platter – revisited recipe by Jamie Oliver

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Got inspired by another Jamie Oliver’s recipe, I tempted myself to make one of his seafood platter that I thought I might like to eat for summer dinner. You can see the original recipe on this link, as I changed some ingredients that likely I found in the nearest grocery store.

Ingredients:

  • sunflower oil , for deep-frying
  • fresh calamary rings
  • shrimps , shell off and butterflied
  • 100 g plain flour , plus extra for dusting
  • sea salt
  • chilli powder
  • red pepper powder
  • freshly ground black pepper
  • a few sprigs of fresh flat-leaf parsley
  • 1 lemon , cut into wedges
  • 2 large potatoes

For the sauce (makes 500ml):

  • 20 fresh red chillies
  • 4 garlic cloves
  • 1 cup caster sugar
  • malt vinegar

Method:

Prepare the sweet chilli sauce
  1. Finely chop the chillies, I prefer not to have the seeds with.
  2. Finely chop the garlic
  3. Put the sugar and one cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a pinch of salt and some splash of malt vinegar. Then cook over a low heat for 10 to 15 minutes. You can whiz the sauce with plunging blender to have smoother texture.
  4. Set aside.
Prepare spicy chips
  1. Cut the potatoes into chips
  2. Place a deep-fat fryer over a medium-high heat. Fill it with three-quarters full with sunflower oil and leave it to heat up.
  3. Fried the chips until it turns golden. Transfer the potatoes into double layer kitchen paper to drain the fat.
  4. Place the fried chips into a large Tupperware, drizzled with some salt, chilli powder and pepper powder, then shake it and set aside.
Prepare the crispy calamary and shrimp
  1.  Wash the calamaries and shrimps, place it in a large bowl. Finely grate over the zest of the lemons and squeeze over most of the juice, then toss to coat.
  2. Place the flour and a good pinch of salt, black pepper, chilli powder and pepper powder into a large bowl, then add the calamary and shrimp and toss to coat. Mix it well.
  3. Carefully lower the calamary and shrimp into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through.
  4. When the last batch of seafood is almost done, squeeze a little lemon juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
  5. Serve the crispy calamary and shrimp straight away, with crispy spiked parsley, lemon wedges for squeezing over and the sweet chilli sauce on the side for dipping.

 

 

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Crabs with oyster sauce

I’m back with my new recipe. This time, I would like to share one of the easiest dish I made with Crab.

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Ingredients:

  • Half Crab
  • 2 garlics (finely chopped)
  • Black pepper
  • 2/3 tbsp of oyster sauce
  • Asparagus
  • Olive oil
  • Balsamic vinegar glaze
  • Cup of water
  • 1tsp of sugar
SAUCE D'HUITRES - LKK 255g
Panda oyster sauce

Methodes:

  • Steam the crab until it cooks, set aside
  • Steam some asparagus and set aside
  • In a frying pan, heat 2 tablespoons of olive oil over high heat. Add the garlic and stir fry until it’s golden, add 2 or 3 tbsp of oyster sauce, a cup of water and sugar
  • Add your boiled crab and drizzle with the sauce until it’s thickened
  • Season with blackpeper.
  • Put steam asparagus in a plate and drizzle it with olive oil and balsamic vinegar glaze and serve your Crab with.

Tips: No need to add some salt. Oyster sauce is usually salty.