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Coconut Shrimp

Ingredients

  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 tsp baking powder
  • 1/4 cup all-purpose flour
  • 2 cups shredded or flaked coconut
  • 24 shrimp


Directions

  • Line a baking sheet with wax/parchment paper.
  • Mix the egg, 1/2 cup flour, beer, and baking powder in a bowl.
  • In two separate bowls, place the 1/4 cup flour and coconut.
  • Dip each shrimp in the flour, shake, and then dip in the egg mixture.
  • Cover each shrimp with the coconut and lay out on the baking sheet.
  • Refrigerate the shrimp for ½ hour.
  • In a deep fryer, heat the oil to 350°F/175°C.
  • Fry shrimp a few at a time, leaving space to turn each of them when one side is golden brown (2-3 minutes). Remove with tongs and place on paper towel to drain.
  • Enjoy warm with dipping sauce.
Fish Cakes

Ingredients

  • 4 peppercorns
  • 1 bay leaf
  • 1 lemon, cut into eighths
  • 1 pound cod fillets
  • 2 tbsp unsalted butter
  • 2 ribs celery, trimmed, peeled and diced
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 heaping tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 2 eggs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon red-pepper flakes
  • 1 sleeve unsalted saltine crackers, crushed
  • 1/2 bunch parsley, roughly chopped
  • 1/4 cup canola oil


Directions

  • Fill a shallow, wide pan with high sides with an inch of water, set over high heat. Add peppercorns, bay leaf and 1 section of the lemon to the water,bring to simmer. Cook the fish until the flesh has just begun to whiten all the way through, 6 to 8 minutes. Remove the fish from the water, set aside to cool.
  • Empty the pan, and return it to the stove, over medium-high heat. Add butter, and allow it to melt, swirling it around the pan. When butter foams, add celery, onions, and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
  • In a small bowl, mix together mayonnaise, mustard, eggs, salt, pepper and paprika and hot-pepper flakes, then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines over them and stir to combine. Add the parsley, and stir again.
  • Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
  • Set a large sauté pan over high heat, and add the oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.
Spicy Garlic Salmon

Ingredients

  • 2 (6 oz) salmon fillets
  • 2 cloves garlic, minced
  • 1 dried red chili pepper
  • 1 Tbsp olive oil
  • 1 tsp whole grain mustard
  • 2 Tbsp lime juice
  • sea salt
  • ground pepper


Directions

  • Preheat oven to 400°F/200°C
  • Line a baking dish with parchment paper
  • Use a mortar and pestle to grind together the garlic, chili pepper, and olive oil. In a bowl, add mixture to the mustard, lime juice, salt and pepper.
  • Place salmon in the baking dish and spread the flavor mixture over the fillets.
  • Bake about 12 minutes, or until the salmon is fork tender.
Thai Prawn Noodle Soup

Ingredients

  • 1 tbsp vegetable oil
  • 10 prawns/shrimp, peeled and deveined
  • 2 garlic cloves, finely grated
  • 2 tsp ginger, finely grated
  • 1 lemongrass, peeled, finely grated
  • 1 tbsp brown sugar
  • 1 1/2 tbsp soy sauce
  • 2 tsp curry powder
  • 1 tsp coriander powder
  • 2 tsp chilli paste
  • 14oz coconut milk
  • 2 cups chicken broth
  • 2 tsp lime zest
  • 7 oz fresh egg noodles, prepared per packet
  • 3 cups bean sprouts


Directions

  • Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
  • Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
  • Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
  • Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
  • Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
  • Add chicken broth and coconut milk. Stir and bring to simmer.
  • Simmer for 2 minutes, then add lime zest and return prawns into broth.
  • Cook for 2 minutes just to reheat and finish cooking the prawns.
  • Place noodles in bowl. Ladle over soup.
  • Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
  • Squeeze over lime juice to taste. Slurp and be happy!