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Archive for the ‘Seafood’ Category


After the baked chicken cordon bleu, I’m tempted to bake another usually deep-fried dish with panko and my Wondra flour.  Browsing online, people have success with baking coconut shrimps.  I felt not guilty at all after eating half a pound of the baked shrimps. I guess the only fat from this dish was from the prawn and the coconut shreds.  I have an expiring bottle of lime oil, so why not add it to make the unbeatable Thai combo of lime, coconut and chili !!

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Lobster noodle


I’m sure everyone has cooked lobsters at home.  I still think steaming with garlic is the best way to enjoy this high-cholesterol high protein marine creature.   I think this is our first time doing a more proper job in preparing the lobster.  I remember throwing the whole lobster into boiling water once, then most of the time I rely on the T&T workers to clean and halve the lobster for me.   My husband wants to do it himself this time… then he complaint it was so much work at the end of the dinner.  I just realized both of us are not crazy about eating lobster.  I bought this merely because it’s on sale, and I want to reserve the heads to try making lobster bisque one day.

Steam Lobster with Garlic

Preparing Lobster:

1. Put a chopstick from the tail of a live lobster, and insert about 3-4 inches up, hold for 10 seconds.

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This is the only recipe I have tried on searing big jumbo scallops.  I invited my friend whom I forgot she doesn’t like / eat scallops while I first tried this course.   She avoided the dish throughout the whole dinner until the very end when the last piece of scallop was cold.  She finally picked up the scallop, and to my surprise, she liked it!

So I know the recipe is a keeper.  It’s adapted from epicurious.  I love how the reviewers enhanced the Asian flavor by adding ginger, chilli, and even alcohol like Grand Marnier.

Seared scallops with orange glaze

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