Category Archives: Seafood and Shellfish

Paper-Wrapped and Deep Fat Fried Prawns (Jee Bow Har)

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Preparation time: 15 minutes
Cooking time: 5 minutes
To serve: 4

You will need
1 tomato
parsley
4 prawns
pinch white pepper
pinch salt
1 teaspoon sherry
pinch monosodium glutamate
little peanut oil or lard
8 thin slices ginger
9 slices spring onion
8 snow peas
8 6-inch squares of greaseproof or waxed paper

Make tomato basket and put the parsley in it. Remove shells and the intestines of prawns. Cut each prawn in half, add pepper, salt, sherry and monosodium glutamate, mix well. Rub each piece of greaseproof paper with a little peanut oil or lard. Place one slice of prawn and one slice of ginger, one slice of spring onion and one snow pea on the paper. Fold opposite corners of the paper, then fold the edge as the picture shows.

Heat enough oil and deep fry, flap side down until light brown in colour. Place on the serving plate with the tomato basket in middle as the photograph shows.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Col, Ltd., Japan 1968

Filets de sole Normande (Fillets of sole Normandy style)

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filets_de_sole

Preparation time: 15 minutes
Cooking time: 25-30 minutes
To serve: 4

You will need

Fish:
8 fillets sole
salt and pepper
2 level tablespoons chopped shallot or onion
2 sprigs parsley and 1/2 bay leaf
1/2 pint (U.S. 1 1/4 cups) dry white wine

Sauce:
1 1/2 oz. butter
1 1/2 oz. flour
2 egg yolks
1/4 pint (U.S. 5/8 cup) thick cream
few drops lemon juice

Garnish:
8 prawns (U.S. shrimps) or 4 crayfish, cooked
2 pints (U.S. 5 cups) mussels
2 truffles (optional)
8 button mushrooms
8 crescents of fried bread

One of the great classic dishes. Season the fillets, roll up, and arrange in buttered shallow ovenproof dish with the shallot or onion, herbs and wine. Cover with buttered greaseproof paper. Poach in a pre-heated moderate oven (375°F. or Gas Mark 5), until cooked about 15-20 minutes. Meanwhile wash mussels thoroughly, discard any that fail to shut tightly when tapped, and scrap off beards. Put into a large pan, cover, and shake over sharp heat until shells open, about 5 minutes. Remove mussels from shells; strain and retain liquor from pan. Wipe mushrooms and cook à blanc as described below. Strain and reserve liquor. Now make the rich sauce Normande. Melt butter in a saucepan, stir in flour and cook gently, stirring, for 2 minutes. Strain cooking liquor from fish into a measure, add mussel and mushroom liquor to make up to 3/4 pint (U.S. 3 7/8 cups). Add to roux, whisking with wire whisk until sauce is smooth and boiling; simmer 5 minutes. Meanwhile beat egg yolks and cream together, gradually stir in about one-third of the sauce, then return all to rest of sauces and heat gently without boiling, stirring all the time. Check seasoning and add a few drops of lemon juice. Arrange drained fish in clean hot dish with mussels and mushrooms. Coat with the sauce and garnish with the prawns (U.S. shrimps) or crayfish, pieces of truffle (if used), and crescents of fried bread.

Note The original classic recipe includes 8 poached oysters as well as the mussels.

To cook mushrooms à blanc:
Leave mushrooms whole and unpeeled.
In a small saucepan bring 4 tablespoons water, 1/8 teaspoon salt, 1/2 tablespoon lemon juice and 1/2 oz. butter to boil. Add mushrooms. Cover and cook over moderate heat for 5 minutes, tossing the pan now and then.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Steamed Prawn Dumplings (Har Gow)

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steamed_prawn_dumplings

Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4-6 minutes

You will need
2 prawns
2 tablespoons chopped pork fat
pinch salt
1 teaspoon sherry
1 teaspoon gingelly* oil
1/2 teaspoon monosodium glutamate
6 oz. Chinese wheat starch
hot water

Clean the prawns. Cut pork fat and prawns into small pieces and pound them into a paste. Add salt, sherry, gingelly oil and monosodium glutamate, mix well. Put the wheat starch on a board and make a depression in the centre and add hot water drop by drop, mixing until it becomes a paste. Place paste in a basin an steam for 5 minutes. After steaming remove the paste an form into a roll as soon as you can. Cut into 12 pieces. Press each into rounds about 2 1/2-inches in diameter. Divide the prawn paste between them, fold them like a half moon and pinch the edges together into a Dutch bonnet shape. (See photograph.) Steam for 15 minutes and serve hot.

* Blogger’s note: Gingelly oil is another name for sesame oil.

©Shufunotomo Co., Ltd., Japan 1968. English text © Shufunotomo Co., Ltd., Japan 1968

Creamed Scampi

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creamed_scampi

Cooking time: 10-12 mins.
Preparation time: 10 mins.
Main cooking utensil: frying pan

For 4 people you need:

2 oz. butter
8 oz. scampi, large size*
seasoning
1 oz. flour
1/2 pint single cream
Or top of the milk
lemon juice

To garnish:

chopped parsley OR chives

1. Melt the butter in a frying pan or heat resisting skillet.

2. Toss the scampi in the seasoned flour and fry carefully for 4-5 minutes. Add more butters if necessary and keep shaking the pan. Take care not to over-cook the scampi.

3. Pour in the cream or top of the milk to make a smooth sauce. Cook, stirring all the time.

4. Season with salt and pepper and lemon juice.

5. Garnish with chopped parsley or chives.

TO SERVE: IN the dish if possible or turned out on a hot dish with rye bread or hot toast and lemon wedges.

TO VARY: Cut plaice or sole into small pieces – fry as the scampi.

TO STORE: Do not store scampi for any time after cooking. If using frozen scampi allow to defrost at room temperature.

*often called Jumbo scampi

4.3.73.5.600390144 ©Copyright Hamlyn Group Ltd. 1973

Soupe aux Moules (Mussels with Tomato)

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soupe_aux_moules

Preparation time: 20 minutes
Cooking time: 10 minutes
To serve: 2

You will need:

3 pints ( U.S. 7 1/2 cups) small fresh mussels
1 oz. butter
3 oz. onion, chopped
8 oz. ripe tomatoes
6 tablespoons dry white wine
ground black pepper
fresh chopped parsley

Scrub and scrape the mussels in several changes of cold water, discarding any that fail to shut tightly.

Melt the butter in a wide pan and over a low heat fry the chopped onion for 5 minutes or until soft and golden. Skin and chop the tomatoes and add with wine to the onions. Allow to boil for a minute then put in the prepared mussels. Cover, and cook over quick heat, shaking the pan from time to time, until the mussels open, about 5 minutes. Discard the shells as they open, and serve the mussels immediately with the cooking liquor strained over them.

Season to taste with a little ground black pepper and garnish with a little fresh chopped parsley. Serve with crusty French bread and creamy butter.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamylyn Publishing Group Ltd. 1968

Shrimp Jambalaya – Creole Sauce

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shrimp_jambalya

1 1/2 lb. cleaned, cooked shrimp
1/4 cup butter
3 firm bananas
Salt
3 cups hot, cooked rice
2 cups Creole Sauce, below

Heat shrimp in the top of a double boiler over hot water. Melt butter in a large skillet. Peel bananas and cut crosswise into halves. Fry bananas in hot butter over low heat turning to brown evenly. Cook just until tender, or until easily pierced with a fork. Remove from heat; sprinkle lightly with salt and keep warm. Make a bed of rice on a large, heated platter; arrange bananas around edge and shrimp on top. Pour part of the sauce on top; serve remainder on the side.

Makes 6 servings.

CREOLE SAUCE


1 medium-size onion
1 medium-size green pepper
1/3 cup fat or cooking oil
1 clove garlic, peeled
1/4 tsp. chili powder
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 can (16 oz.) tomatoes
2 Tbsp. cornstarch
2 Tbsp. water

Chop the onion and green pepper. Heat fat in a skillet. Add garlic and next 5 ingredients. Cover and cook over low heat until tender but not brown, stirring occasionally. Continue cooking, covered, over low heat for 30 minutes, stirring occasionally. Mix water with cornstarch; stir into sauce. Cook 5 minutes longer; stir constantly until thick. Remove garlic. Makes about 2 cups.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Paella (Spanish rice and shellfish)

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paella

Cooking time: 25-30 mins.
Preparation time: 15 mins.
Main cooking utensil: skillet

For 4 people you need:
3 tablespoons oil
1 chopped onion
3 skinned tomatoes
1 cup long-grain rice
pinch saffron powder
1 1/2 cups chicken stock
seasoning
1 small green sweet pepper
3/4 – 1 lb white fish, preferably skate or other firm textured fish
1 cup cooked shrimp, peeled and deveined

Garnish:
few shrimp in their shells
chopped parsley

1. Heat the oil in a large skillet, fry finely chopped onion and large pieces of tomato for a few minutes.

2. Add the rice, turn in the oil, then add the saffron blended with the chicken stock. Season well.

3. Simmer gently for 5-10 minutes.

4. Add the chopped green pepper, removing seeds and core, add the fish in pieces.

5. Cook until both the fish and rice are soft.

6. Add the shrimp; heat for a few minutes only.

7. Garnish with shrimp and parsley.

TO SERVE: As soon as possible with salad. No potatoes are needed.

TO VARY: A more authentic paella is made by adding 1-2 crushed cloves of garlic, tiny pieces of uncooked chicken in place of white fish, and mussels and lobster as well as shrimp.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Canned Salmon in Shells

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canned_salmon_in_shells

1 pound canned salmon, include liquid
1 tablespoon chopped onion
1/4 cup chopped green pepper
2 tablespoons lemon juice
1 teaspoon prepared mustard
1 cup soda cracker crumbs
2/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine, melted
2 eggs, slightly beaten

Preheat oven to 350°. Blend all ingredients and divide among 6 greased shells. Bake 25 to 30 minutes until done.
NOTE: recipe can also be used to make a loaf. Extend baking period to 35 to 40 minutes.
Serves 6
Preparation time: 40 Min.
Approximate calories per serving… 260

SUGGESTED MENU

Spinach Salad
Canned Salmon in Shells
Herbed Zucchini
Creamed Green Peas with Pimento
Strawberry Sundaes

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Clam-Baked Lobster

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clambake

1 large or 2 small live lobsters
1 beaten egg
1/2 of a 10 3/4-ounce can (about 2/3 cup) condensed cream of celery soup
1 tablespoon snipped parsley
1/4 teaspoon onion salt
Dash freshly ground black pepper
1 7 1/2-ounce can minced clams
2 cups plain croutons
1 tablespoons butter or margarine, melted

Select active lobsters; plunge head first into enough boiling salted water to cover. Cook 2 minutes. Remove from pan; place lobsters, back shell down, on cutting board. With sharp knife, split soft undershell lengthwise from head to tail (remove head if you wish). Using shears, snip out undershell membrane on tail section. Discard all organs in body section except brownish green liver and red coral roe. Remove black vein that runs down tail. Crack claws. Place, cut side up, in shallow baking pan. Combine egg, soup, parsley, onion salt, and pepper (and liver and roe, if desired). Drain clams, reserving 2 tablespoons of liquid. Stir clams and reserved liquid into soup mixture with croutons, tossing to coat. Spoon into lobsters, over body cavity and tail. Bake at 350° oven for 30 to 35 minutes. Drizzle with melted butter or margarine during baking. Garnish plate with curly endive and serve with additional melted butter for dipping, if desired. Makes 2 servings.

©Meredith Coporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Polynesian Tuna

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polynesian_tuna

1 (13-oz.) can pineapple tidbits
1 green pepper, cut in strips
1 chicken bouillon cube
1-1/2 cups water
2 tablespoons sugar
3 tablespoons cornstarch
2 tablespoons vinegar
2 tablespoons soy sauce
2 (7-oz.) cans tuna, drained
1 tablespoon butter
1 (5-oz.) can chow mein noodles, warmed in oven

Drain pineapple, reserving syrup. Combine 1/2 cup syrup, pineapple, green pepper, bouillon cube and water. Simmer 5 min. Mix together sugar and cornstarch; stir in vinegar and soy sauce. Stir in pineapple mixture, cook until mixture thickens. Add tuna and butter; heat. Serve over noodles. Makes 6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE

Polynesian Tuna
Butter Peas
Fruit Salad in Orange Shells
Whole Wheat Muffins
Custard Pie

Early in the day prepare custard pie.

5:00PM   Prepare Fruit Salad in orange shells, chill
5:15   Prepare whole wheat muffins
5:25   Cook peas
6:00   Bon appetit! Enjoy your dinner!
After dinner serve custard pie.

© 1973 Marjon Promotions Inc. All Rights Reserved.