Tag Archives: shrimp

Sushi rice – How to make.?

28 Août




Sweet And Sour Prawns

9 Août


* 1 lb fresh peeled prawns
* 2 tblsp tomato ketchup
* 1 tblsp sambal oelek (meshed hot chilies)
* pinch of MSG (monosodium glutamate) (OPTIONAL)
* 1 tblsp sugar
* 1 1/2 rice wine
* 1 tblsp cornstarch stirred in 2 tblsp water
* 1 clove garlic
* 1 1/2 tblsp fresh ginger
* 3 oz scallions


* 1 egg white
* 3 tblsp cornstarch
* 1/2 tsp salt
* 3 tblsp water
* 5 tblsp oil


Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil.

Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch.
Peel garlic and ingwer and chop finely.
Also chop scallions finely.

Heat 3/4 litres oil in a pan or wok and fry half of the prawns.
Take them out of the pan after 45 seconds and drain them.
In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds.
Add prawns and fry while stirring constantly.

Add prepared sauce and fry for 1 minute.
Add chopped scallions and 2 tablespoons oil.

Ukoy (Shrimp Patty)

16 Juil



  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup annatto water
  • 1 1/2 cups shrimp broth
  • 1 egg, well beaten
  • cooking oil TOPPING
  • 2 cups bean sprouts
  • 1 cup chopped green onion
  • 2 pieces tofu, cut into strips
  • 1/2 lb small shrimp, cleaned
  • 1 cup papaya


1. Sift the first five batter ingredients together in a bowl.
2. Blend in the annatto water, broth and egg.
3. Beat until smooth.
4. Heat oil in high heat for deep-frying.
5. Set aside.
6. Arrange a bed of bean sprouts and green papaya in a saucer.
7. Top with some green onion, tofu strips and shrimps.
8. Add about 1/3 cup of batter.
9. Slide the mixture carefully into the hot oil.
10. Fry until crisp and brown on both sides.
11. Drain.
12. Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper

Sinigang na Sugpo

16 Juil

Serves: 8


  • 10 cups water
  • 2 pieces onion quartered
  • 4 pieces tomatoes, seeded and quartered
  • 2 pieces daikon (peeled and sliced diagonally into discs)
  • 12 pieces long beans (sitaw), cut into 2-inch lengths
  • 4 pieces green chili peppers (sili)
  • 35 ounces prawns or shrimps, trimmed
  • 14 ounces spinach or Asian watercress (kangkong)


Bring water to a boil.
Add onions and tomatoes.
Simmer for 5 minutes.
Add daikon, long beans, chili pepper, fish sauce, and Mama Sita’s Sinigang mix.
Continue to simmer for three minutes, uncovered.
Add the shrimps and simmer for another 3 minutes.
Turn off the heat and add the spinach or kangkong.
Cover to steam-cook the vegetables.
Serve with fish sauce.

Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

16 Juil

Yield: 24 servings

Lumpia Ingredients

  • 2 lb Diced Peeled Fresh Shrimp
  • 2 c Chopped Shiitake Mushrooms
  • 1/2 c Thin grated Carrot
  • 2 oz Bean Sprouts
  • 2 oz Shredded Kai -Choy Chinese Mustard
  • 2 oz Shredded Won Bok Cabbage
  • 1/2 oz Garlic Chopped
  • 1/2 oz Chopped Lemongrass
  • 4 ea Kaffir Lime Leaves
  • 4 oz Cooked Long Rice Noodles
  • 2 tb Chopped Fresh Mint
  • 2 oz Chopped Fresh Cilantro
  • 1/2 oz Nam Pla Fish Sauce
  • 1 oz Oyster Sauce
  • 1 tb Hot Chili Paste
  • Sesame Oil
  • Soybean Oil
  • 24 Lumpia Wrappers

Sauce Ingredients

  • 3 Oranges
  • 2 c Rice Wine
  • 1/2 c Rice Vinegar
  • 1/2 Bottle Lingham Chili Sauce
  • Fresh Picked Mint Leaves


Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts.
Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp.
Set aside to cool.
Fold in the cooked rice noodles with the vegetable mixture.

In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture.

On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.

In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin).
Bring to a boil.
Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm.

Serve immediately.

Mussel Soup

16 Juil


* 2 lb mussels, still in shell
* medium sized piece of ginger root, peeled and sliced into julienne strips
* 1 medium sized onion, sliced
* several spinach leaves
* freshly ground pepper
* salt to taste

Boil mussels in water just enough to cover them.
Add ginger and onions. Once the shells are opened, add spinach leaves.
Simmer for about two minutes.
Add pepper and salt to taste.
Serve hot.

Hot and Sour Shrimp with Watercress And Walnuts

15 Juil

Yield: 1 servings


  • 1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
  • 4 tb Dry Sherry
  • 1 tb Grated peeled fresh ginger
  • 1/2 c Chicken stock or canned -broth
  • 2 tb Soy sauce
  • 2 tb Catsup. [See note. S.C.]
  • 1 tb Cornstarch
  • 1 tb Rice vinegar or white wine -vinegar
  • 1 tb Sugar
  • 1 ts Oriental sesame oil
  • 1/4 ts Cayenne pepper
  • 6 tb Peanut oil
  • 2 tb Chopped walnuts
  • 3 bn Watercress, trimmed
  • 2 md Bell peppers, cut into -1-inch squares
  • 2 Garlic cloves, minced
  • 8 Green onions, cut -diagonally into -1-inch-long pieces


A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions.
Watercress makes a colorful bed for the shrimp.

Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.

Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.
Add walnuts and stir-fry for 1 minute.
Transfer walnuts to plate using slotted spoon.
Add watercress to wok and stir-fry until just wilted, about 1 minute.
Divide watercress among plates.
Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.
Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.

Spoon sauce and shrimp over watercress.
Sprinkle with walnuts and serve.

NOTE: You can use Jufran sauce rather than catsup.
Jufran is a Philippino sauce that’s looks and tastes much like catsup.
It’s made from bananas and other stuff, however and has a more complex and interesting taste.
It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup.
The hot stuff is much hotter, although not intolerably so.
If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.

Makes four servings; about 265 calories per serving.

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