Here is a Singapore classic featuring prawns. Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
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Louisiana Remoulade
Here in the US of A, we tend to think of remoulade as the Louisiana version. And that’s what we’re focusing on today.
Capteown Curry Capsicum Prawns
These butterflied, basted and grilled prawns are a sizzling sensation from South Africa. Serve with rice and a Green Mango Salad, and make sure there are plenty of lime wedges.
Lighthouse Tuna Ceviche
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish.
Byron Bay Chilli Fish Tacos
Fish tacos are almost always good, but with these sweet chilli sauces they shine.
Grilled Scallops with a Rocotillo Mango Relish
The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops.
Grilled Lobster Tails
If you don’t want to bother with whole lobsters (or can only get frozen lobster tails), here’s a quick and easy way to grill them.
Shrimp Jambalaya
Jambalaya is one of the most popular foods in the bayous of Louisiana. It was originally created by cooks cleaning out the icebox and using what foods were leftover.
Grilled Garlic Fish
This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut vinegar, soak 2 tablespoons of grated coconut in 1/4 cup white vinegar for 30 minutes.
Nonfish Roe Producers
Not that much has been written about the lesser-known non-fish roemakers. I’ve learned that crab roe is an essential ingredient in Chinese She-Crab Soup and that since Shrimp roe is carried externally by shrimp, it is often served that way to diners.