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Spicy Seafood Recipe
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Ingredients : |
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500g
2
250g
3 tablespoons
2
2 cloves
1 tablespoon
1/2 teaspoon
1 teaspoon
1 teaspoon
1/4 cup
1 teaspoon
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Raw shrimps
Squid hoods
Mussels
Cooking oil
Medium onion, sliced
Garlic, crushed
Grated fresh ginger
Ground turmeric
Chili powder
Paprika
Tomato puree
Grated palm sugar or soft brown
sugar
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Method :
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Peel and de-vein the shrimps.
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Cut the squid hoods into 6 cm squares and score a
crisscross pattern lightly into the flesh with a small sharp knife.
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Scrub the mussels and remove the beards.
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Heat the oil in a large heavy-based pan or wok, add the
onion, garlic and ginger, and cook over medium heat for 3 to 5 minutes
or until the onion is soft.
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Add the turmeric, chili powder and paprika, and cook for
2 minutes or until the oil begins to separate from the spices.
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Add the seafood to the pan and cook over high heat for 3
to 5 minutes or until the shrimps are pink.
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Stir in the tomato puree and sugar and stir-fry for 3
minutes or until the sauce is heated through.
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Serve with rice or noodles.
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