Tag Archives: Seafood

Ebi Mayo

10 Jun

Japanese restaurants serving Japanese bar food and appetizers have been popping everywhere in Vancouver in the recent years. I have went to Guu, Happa Izakaya and Ebisu. One of the dishes which caught my palate was the Ebi Mayo and almost every time I have ordered it. The crunchy exterior complimented to the juicy interior and the sauce really hit the spot with me as it teased my senses. It was a combination of sweet, sour and creamy all together.

Curiosity got the better of me as I began to scour the net for images and recipes. Alas I found a website and recipe from a blogger. To make the dish, I first marinated the shrimp with sake and salt. While the shrimp was marinating I made the sauce. I combined the japanese mayonnaise, honey and ketchup. Once the sauce was completed, I then turned my attention to the shrimps. Patting them dry and coating them with corn starch for frying. To access the oil from the shrimp have a napkin already. As a final step, bring the shrimps back to the pan and coat them with the sauce for about a minute. As a garnishment, I just tried some onions and red bell peppers. Next time I would probably slice up some green onions to add for a contrasting colour to the dish.

Ebi Mayo (Recipe found here) DSC_0376

200 grams fresh prawns or shrimp
3 tablespoons white wine or sake
2 tablespoons corn starch
1/4 cup canola oil
2 teaspoons ketchup
3 tablespoons Japanese mayonnaise ( or 3 tablespoons regular + 1 teaspoon honey)
2 teaspoons honey
1 green onion, sliced very very thinly

Bon Appetit.

Seared Digby Scallops with Saffron Sauce

25 May

I have always wondered how saffron tasted in a sauce. Dubbed one of the most expensive spices in the world as it was the actual stigma of a saffron crocus, it possessed a mild sweet floral smell to it. I first came across it from watching No Reservations with Catherine Zeta Jones and Aaron Eckhart, a heartwarming film about love and food. No ReservationsI was fascinated as to how a tiny stigma could be such a delicious addition to a sauce. Well, I guess, it earned its reputation as I found a saffron sauce recipe from a blogger and true to its word, that little bit of saffron added another dimension to the sauce. I first did the sauce, by combining chicken stock with dry white wine and reduced it to 1/3. I then added some salt and pepper for flavouring. DSC_0345 Next came the whipped cream and finally added the pinch of saffron threads. As an option, I added some cornstarch to the sauce so that the sauce would not be as runny. As for the scallops, I washed them and marinated it with salt and pepper. As a tip from another blogger, for a searing effect, pat the scallops dry first prior to placing them on a hot pan. Once the scallops were seared on both sides, I took them out to prevent over cooking and arranged them. I then julienned come carrots, a poor job I must say, and then drizzled the sauce on top. Serve hot.

Chicken Stock
Dry White Wine
Whipped Cream
Salt and Pepper

Honey Walnut Prawns

7 Apr

It’s the weekend again, and went for a visit to UBC.  Its a peaceful environment where I spent tonnes of hours studying for midterms at Koerner Library, or just running along marine drive, which in my opinion was more relaxed than SFU, a dungeon in my opinion.  I’m a biased student hehehe.  But truly, the campus was set in such a beautiful environment from the buildings to the gardens.  One could see the evolving of the campus through the years reflected through the architecture.  From old brick buildings to concrete to state of the art well lit glass buidlings.   Now, the LSI building replaced my studying place.  The LSI was spacious, quiet, well lit and my favorite close to science, anatomy and especially Biology.

Sigh, if only I could see a microscope or a scalpel again…. the memories.  Before doing a 180, I remember taking 1st year Biology courses and labs. I still remember anatomy etc., genetics and cellular mitosis.   Well there was more I remember in 1st year biology, see mom, my brain was not used to grow and fertilize grass and weeds 🙂

Now to the main subject, to prevent my family developing diabetes from sugar overdose, I decided to make a favorish dish of moi’s which was Honey Walnut Prawns.  I first fell in love with it in Seattle and overjoyed when it was introduced in Vancouver.  What makes it a delight was the dressing and the pralined walnuts.  The dressing was basically a mayo dressing w/ honey, condensed milk and lemon juice but enough to contrast the crispy prawns.

I first deveined the prawns and marinated with some salt and pepper.  Then I made the walnuts.  I first boiled the walnuts in a little water to rid the bitter after taste and then fried them a bit for a lighter texture.  Next I whipped up some egg whites until frothy.  I then dipped the prawns into the whites first and the corn starch and fried them.  Next came the dressing.

I really like this dish as it brought back memories to when days were better, my cousin was still here and people weren’t one tracked minded or mental fixedness.  Meaning whatever I say, they will always think its what it they think.  Oh well…I am not out there to solve people’s problems.  But growling problem in my tummy is solved and hopefully who likes prawns.

Honey Walnut Prawns found here as well for method.DSC_0299

1/2 cup water
1/2 cup sugar
1/2 cup walnut halves
oil for frying
1 pound shrimp (peeled and deviened)
1 egg white
1/2 cup corn starch
3 tablespoons mayonnaise
1 tablespoon honey
1/2 tablespoon sweetened condensed milk
1 tablespoon lemon juice

After eating them with my family, I now have 4 satisfied tummies.  Hehe…enjoy them.

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