Serves 4


Ingredients:

4 medium calamari (squid) tubes
2 firm white boneless fish fillets, each about 300g
8 raw king prawns
banana leaves, for serving
2 limes, cut into wedges

Spice Paste:
1 medium onion, grated
4 cloves garlic, chopped
5cm piece fresh ginger, grated
3 stems lemon grass (white part only), chopped
2 tsp ground turmeric
1 tsp dried shrimp paste
⅓ cup (80ml) oil
¼ tsp salt


Method:

• To make Spice Paste: Combine the onion, garlic, ginger, lemon grass, turmeric, shrimp paste, oil and salt in a food processor. Process in short bursts until a smooth paste is formed. 
• Cut the squid in half lengthways. Holding a sharp knife at a slight angle, make shallow, close cuts in one direction across the underside of each piece, then cut in the opposite direction, taking care not to cut all the way through. Then cut the squid into pieces about 4x3cm. 
• Wash all the seafood under cold running water and pat dry with paper towels. Brush the seafood lightly with the Spice Paste. Place the seafood on a tray and allow to stand for 15 minutes. 
• Lightly brush a barbecue hotplate with the oil and heat gently. When the plate is hot, arrange the fish fillets and prawns side-by-side on the plate. Cook for about 3 minutes on each side, turning them once only, or until the fish flesh is just firm and the prawns turn bright pink to orange. Add the squid pieces and cook for about 2 minutes or until the flesh turns white and becomes firm. Take care not to overcook the seafood. 
• Arrange the seafood on a platter lined with the banana leaves, add the limes and serve immediately. 

Nutrition per serve:
Protein 25g
Fat 20g
Carbohydrate 2g
Dietary Fibre 1g
Cholesterol 170mg
1200 kj (285 cal)

Makes 50


Heat 1 tablespoon oil in a wok or pan and cook 2 chopped cloves garlic, 4 chopped spring onions and 3 teaspoons grated fresh ginger for 2 minutes. Add 750g raw prawns, peeled, deveined and chopped, 1 cup (125g) chopped bean sprouts and 2 tablespoons chopped water chestnuts. Cover the pan and steam for 2 minutes, stir in 170g drained canned crab meat and 2 tablespoons chopped fresh coriander leaves. Blend 3 teaspoons cornflour with 1 tablespoon water, 2 teaspoons sesame oil, 2 teaspoons soy sauce and ½ teaspoon each of salt and white pepper and mix until smooth. Add to the vegetable mixture and stir for 2 minutes, or until the sauce has thickened. Cool completely. Place 1 tablespoon of filling in the centre of each wan ton wrapper (you will need about 40). Brush the edges with a little water and gather around the filling to form a pouch, twist and pinch the sides together. Deep-fry in hot oil for 4-5 minutes or steam in a bamboo or metal steamer for 25-30 minutes.


Nutrition per Won Ton:
Protein 5g
Fat 1g
Carbohydrate 10g
Dietary Fibre 1g
Cholesterol 15mg
260 kj (60 cal)

Serves 4


Ingredients:

12 scallops attached to the shell
¼ tsp ground white pepper
2 tbsp soy sauce
2 tbsp dry sherry
2 tbsp oil
8cm piece fresh ginger, shredded
1 spring onion, white part only, cut into long shreds


Method:

1. Sprinkle the scallops with the pepper. Mix together the soy sauce and sherry in a bowl.
2. Heat the oil in a large, heavy-based pan until very hot. Carefully add several shells, scallop-side-down, and cook for 30 seconds to sear. Turn face-up and place in a shallow dish. Repeat with the remaining scallops.
3. Sprinkle the scallops with sherry-soy mixture and scatter a few shreds of ginger and spring onion over them.
4. Fill a wok about one-third full with water and bring to a simmer. Put a steamer lined with baking paper in the wok and place 6 scallops on it. Cover the steamer tightly and steam the scallops for 1 minute. If they aren't cooked, they may need about 30 seconds more. Remove and set aside to keep warm. Repeat with the remaining scallops. Serve at once.
   

Nutrition per Serve:
Protein 5g
Fat 10g
Carbohydrate 1g
Dietary Fibre 0g
Cholesterol 15mg
510 kJ (120cal)

Serves 4


Ingredients:

1.5kg (3lb) mussels
2 tbsp vegetable oil
1 large onion, finely chopped
2.5cm (1in) piece fresh root ginger, grated
6 cloves garlic, crushed
2 fresh green chillies, seeded and finely chopped
½ tsp turmeric
2 tsp ground cumin
85g (3oz) shredded fresh coconut
2 tbsp chopped fresh coriander
coriander sprigs, to garnish


Method:

• Scrub mussels clean in several changes of fresh cold water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Set aside.
• Heat oil in a large saucepan and add onion. Fry, stirring, for 5 minutes, until soft, then add ginger, garlic, chillies, turmeric and cumin. Fry 2 minutes, stirring constantly. Add mussels, coconut and 250ml (8fl oz) water and bring to the boil. Cover and cook over a high heat, shaking pan frequently, for about 5 minutes until almost all shells have opened. Discard any that do not open.
• Spoon mussels into a serving dish, pour over cooking liquid and sprinkle with chopped coriander. Garnish with coriander sprigs and serve at once.

Serves 4


Ingredients:

500g (1lb) unpeeled cooked prawns
2 strips lemon peel
2 bay leaves
2 blades mace
salt and pepper
4 small squid, cleaned and gutted
2 spring onions, green parts only, chopped
4 tomatoes, skinned, seeded and chopped
2 tbsp peeled and chopped cucumber


Method:

• Peel prawns, putting shells, heads and tails into a saucepan. Reserve prawns. Cover with 3¾ cups (940ml) water and add lemon peel, bay leaves, mace and salt and pepper.
• Bring to the boil, then cover and simmer for 30 minutes. Strain stock through a muslin-lined sieve or coffee filter paper. Return stock to rinsed-out pan. Cut squid into thin rings and chop tentacles. Add to pan and cook for 5 minutes. Set aside to cool.
• Stir in spring onions, tomatoes, cucumber and reserved prawns. Season if necessary. Chill soup for at least 1 hour before serving.

Ingredients:

600g crabs, cut body into two pieces
1 tbsp coriander powder
1 level tsp cumin powder
1 tbsp chilli powder
1 tsp turmeric powder
2 sprigs curry leaves
1 onion, slice thick
salt to taste
1½ cups water
4 tbsp oil
1 tbsp rice, wash, drain and dry, roast in dry pan till slightly brown then grind


Method:

• Put crabs in a large bowl; add coriander, cumin, chilli and turmeric powder, curry leaves, onion, salt and ½ cup water. Leave to stand for about 10 minutes.
• Heat oil, add crabs and keep stirring. When crabs turn red, add 1 cup water and simmer; when boiling, add ground rice to thicken gravy. Continue cooking, stirring all the time. When gravy is slightly thick, remove from heat.

Ingredients:

600g cockles or clams, scrub thoroughly
2 tsp dried silver fish
½ tsp black peppercorns, grind fine
5 shallots, grind fine
salt to taste
1 small (450g) unripe papaya, peel and cut into slices
2½ cups water


Method:

Put all the above ingredients in a pot. Bring to the boil. Boil for about 5 minutes before removing from heat.

Ingredients:

2 large pc dried cuttlefish (sotong), cut into small pieces and soak in water for 1-2 hours
1 tbsp tamarind, add ½ cup water and extract ½ cup juice
1 tbsp sugar
salt to taste
5 tbsp oil

Grind to a fine paste:
20 dried chillies, soak and seed
2 medium sized onions
1 pc (2.5cm) dried shrimp paste


Method:

Heat oil, add ground ingredients, salt and sugar, and fry till fragrant. Add sotong, fry for a while then add tamarind juice and leave to cook till fairly dry.

Serves 4


Ingredients:

2 cup (500ml) chicken stock
2 tbsp oyster sauce
5 tbsp soy sauce
2 tsp Asian sesame oil
2 tsp palm sugar or brown sugar
150g cellophane noodles
2 slices bacon, rind removed, chopped
1 tbsp vegetable oil
4 cloves garlic, crushed
2 cilantro roots, chopped
1 tbsp fresh ginger, peeled and grated
500g jumbo shrimp, shells intact
6 scallions, cut into 4-cm lengths
3 tbsp soy sauce
¼ cup (10g) fresh cilantro, chopped
lemon wedges for serving


Method:

• Place stock, oyster sauce, 2 tbsp soy sauce, sesame oil and sugar in saucepan. Bring to boil, reduce heat to low, cover and simmer until flavors are blended, about 10 minutes. Remove from heat and set aside.
• Soak noodles in boiling water for 10 minutes. Drain.
• In frying pan over medium-high heat, cook bacon until crispy, 4-5 minutes. Remove from pan. In same pan over medium-high heat, warm vegetable oil. Add garlic, cilantro roots and ginger and cook until aromatic, about 1 minute.
• Pour stock into large saucepan. Add garlic mixture, shrimp, noodles, scallions, remaining 3 tbsp soy sauce, chopped cilantro and bacon. Mix well. Bring to boil, reduce heat to low, cover and simmer until shrimp change colour, about 10 minutes.
• To serve, spoon into individual bowls. Accompany with lime wedges.

Serves 4


Ingredients:

200g cellophane noodles
1 onion, roughly chopped
3 cloves garlic
1 fresh ginger, 5cm long, peeled
2 tsp ground turmeric
2 tbsp vegetable oil
1 tsp grated lemon zest
1¾ cup (440ml) coconut milk
3 cup (750ml) fish stock
500g jumbo shrimp, peeled and deveined, tails intact
250g firm white-fleshed fish fillets, cut into 2.5-cm cubes
10 mussels in shell, scrubbed and debearded
4 small red peppers, halved and seeded
1 cup (125g) fresh bean sprouts, rinsed
2 tbsp chopped fresh cilantro
6 scallions, julinned


Method:

• Soak noodles in boiling water for 10 minutes. Drain and set aside. Place onion, garlic, ginger and turmeric in food processor or blender. Process until smooth. In wok or saucepan over medium-high heat, warm oil. Add onion paste and cook for approximately 3 minutes. Add lemon zest, coconut milk and stock. Bring to boil, reduce heat to low and simmer until flavors are blended, about 5 minutes.
• Stir in shrimp, fish cubes, mussels and chilli peppers. Simmer until shrimp change colour, about 5 minutes. Discard any mussels that do not open.
• To serve, divide noodles, bean sprouts, cilantro and scallions among individual bowls. Top with seafood and broth. Serve immediately.

Serves 4


Ingredients:

150g thick rice stick noodles
5 tbsp vegetable oil
125g firm tofu, cut into 2.5-cm cubes
2 cloves garlic, crushed
500g jumbo shrimp, peeled and deveined, tails intact
3 tbsp lemon juice
2 tbsp fish sauce
3 tbsp palm sugar or brown sugar
2 eggs, beaten
2 tbsp chives, chopped
2 tbsp fresh cilantro, chopped
2 tbsp fresh basil, chopped
2 tbsp fried onion
lemon wedges for serving


Method:

• Cook noodles as directed on package. Drain and set aside. In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring constantly, until golden, 1-2 minutes. Drain on paper towels. Drain all but 2 tbsp oil from pan and return to to medium-high heat. Add garlic and shrimp and cook, stirring occasionally, until shrimp change colour, 4-5 minutes. Add lemon juice, fish sauce and sugar, stirring until sugar dissolves. Mix in noodles.
• Push noodle mixture to one side of wok or pan. Add eggs and cook, without stirring, until partially set. Then stir gently until scrambled. Stir egg through noodle mixture. Add tofu, chives, cilantro and basil. Cook until heated through, about 1 minute.
• To serve, divide among individual plates and sprinkle with fried onion. Accompany with lemon wedges.

Serves 4


Ingredients:

250g rice stick noodles
4 (375g) squid bodies
2 cup (500ml) fish stock
½ cup (125ml) dry white wine
1 onion, cut into eighths
4 tomatoes, chopped
¼ cup (10g) fresh cilantro, chopped
¼ cup (20g) fresh mint, chopped
¼ cup (30g) scallions, chopped

Dressing:
1-2 small red chilli peppers, seeded and halved
3 cloves garlic
1 tsp Tabasco sauce
¼ cup (60ml) fish sauce
5 tbsp lime juice


Method:

• To make salad, cook noodles as directed on package. Drain and allow to cool.
• Cut squid half lengthwise. Cut shallow slashes in crisscross pattern on inside of squid. Then cut into strips 2cm wide. Place stock and wine in saucepan. Bring to boil, reduce heat to low, add squid and cook until tender, 1-2 minutes. Do not overcook or squid will become tough. Drain and allow to cool.
• In large bowl, combine noodles, squid, onion, tomatoes, cilantro, mint and scallions. Add dressing, toss, cover and refrigerate for 1 hour before serving.
• To make dressing, combine chilli peppers to taste, garlic, Tabasco, fish sauce and lime juice in food processor or blender. Process until smooth. Set aside.
• To serve, divide chilled salad among individual plates.

Serves 4


Ingredients:

8 cup (2L) fish stock
1 fresh ginger, 5cm long, peeled
1 tsp chilli paste
2 tbsp Asian sesame oil
1kg jumbo shrimp, peeled and deveined, tails intact
250g firm white-fleshed fish fillets, cut into bite-size pieces
250g squid rings
200g scallops, cleaned
2 small bok choy, leaves separated and trimmed
125g snow peas, trimmed
200g egg noodles


Method:

• Place stock in saucepan. Bring to boil, reduce heat to low and simmer for 5 minutes. Add ginger, chilli paste and sesame oil and simmer until flavors are blended, about 5 minutes. Transfer stock to hot pot. Arrange the seafood and vegetables on a platter, and place platter and hot pot on table.
• Using chopsticks, guests dip seafood and vegetables into hot stock and cook until tender, 1-2 minutes.
• After seafood and vegetables are cooked, add noodles to stock and cook until tender, about 3 minutes. Stock and noodles are then ladled into individual bowls and served.

Serves 4


Ingredients:

500g jumbo shrimp
1 stalk lemongrass, chopped
1 carrot, peeled and sliced
1 stalk celery, sliced
1 onion, sliced
2 plum tomatoes, chopped
1 bunch fresh coriander
6 cup (1.5L) water
2 cup (500ml) coconut milk
1½ tbsp red curry paste
1 tsp palm sugar or brown sugar
2 tsp fish sauce
250g hokkien noodles
juice of 2 limes


Method:

• Peel and devein shrimp; reserve heads and shells. Cover shrimp and set aside.
• Place shrimp heads and shells in large saucepan. Add lemongrass, carrot, celery, onion and tomatoes. Remove coriander leaves from stems. Chop stems and add to saucepan; chop and reserve leaves. Pour in water. Bring to boil, reduce heat to low, cover and simmer gently, stirring occasionally, for 20 minutes. Strain through fine-mesh sieve. Measure 5 cups (1.25L) stock.
• Return measured stock to saucepan. Stir in coconut milk, curry paste, sugar, fish sauce, noodles, lime juice, coriander leaves and shrimp. Bring to boil, reduce heat to low, cover and simmer, stirring occasionally, until shrimp change colour, 6-7 minutes.
• Ladle into individual bowls and serve.

Serves 4-6


Ingredients:

6 medium-sized green prawns
200g cod or other white fish
4 calamari tubes
6 scallops
2 cup vegetable oil
150g rice vermicelli
1 medium onion, sliced from top to base
1 stalk celery, sliced diagonally
200g snow peas, trimmed
12 paper-thin slices ginger
¼ cup tomato sauce
1 tsp chicken stock powder
2 tsp sugar
1 tsp chilli sauce
1 tbsp cornflour
1½ cup water


Method:

1. Peel the prawns and devein. Cut fish into bite-sized cubes, slice the calamari and halve the scallops.
2. Heat the oil and fry the vermicelli in small batches until it expands and turns white. Remove quickly to avoid overcooking. Spread on a serving platter.
3. Pour off all but 3 tablespoons of the oil and stir-fry the vegetables for about 2 minutes. Remove or push to the side of the pan and stir-fry the seafood until cooked. Mix with the vegetables and spread evenly over the vermicelli.
4. Place tomato sauce, stock powder, sugar and chilli sauce in pan. Mix well. Combine cornflour with water and mix until smooth. Add cornflour to pan, stirring constantly over medium heat until the sauce mixture boils and thickens. Pour over the vermicelli and seafood and serve immediately.

Serves 2-4


Ingredients:

6 eggs
2 tsp light soy sauce
pinch each of sugar and white pepper
2 small spring onions, chopped
2 tbsp vegetable oil
150g flaked crabmeat
1-1½ tbsp oyster sauce


Method:

1. Beat the eggs with soy sauce, sugar and pepper and 2 tablespoons water.
2. Heat a wok or omelette pan and cook white parts of the spring onions in the oil for 30 seconds. Add crabmeat and cook briefly, and then pour in the egg. Cook until set and lightly coloured underneath, cut into 4 pieces, turn and cook the other side.
3. Transfer to a warmed plate, drizzle over the oyster sauce and garnish with the chopped spring onion greens.

Note: You can also make this omelette with stir-fried peeled prawns, diced chicken or a combination of diced meats and vegetables.

Serves 4


Ingredients:

12 large fresh scallops
1 spring onion
100g shelled prawns
2 tsp dry sherry or rice wine
1 tbsp light soy sauce
½ cup cornflour
2 cup vegetable oil
1 tsp finely shredded ginger
100g fresh snow peas
⅔ cup water
½ tsp chicken stock powder


Method:

1. Dry the scallops with kitchen paper and set aside.
2. Chop the white part of the spring onion in a food processor and then add the prawns and half the sherry and half the soy sauce. Add 2 teaspoon cornflour.
3. Cover the top of each scallop generously with the prawn mixture and roll in cornflour.
4. Heat the oil and fry the scallops until the surface is lightly golden and then remove to a serving plate.
5. Pour off the oil and wipe out the pan. Return 2 tablespoon of the oil to the pan and stir-fry the snow peas briefly with the chopped spring onion greens and ginger. Add water mixed with chicken stock powder, 2 teaspoon cornflour and the remaining sherry and soy sauce. Stir until thickened.
6. Pour the snow peas and sauce over the scallops and serve at once.

Serves 4


Ingredients:

4 crabs
1 medium onion
½ red capsicum
½ green capsicum
2 spring onions
½ cup oil
3 tsp finely chopped salted black beans
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 tsp sugar
1 tbsp light soy sauce
⅓ cup water
2 tsp cornflour


Method:

1. Remove flap from the belly of each crab.
2. Prise off top shell, discard soft grey entails. Wash crabs and cut in half. Remove claws.
3. Cut vegetables into strips. Heat oil in wok. Cook crab pieces in oil for 3 minutes, drain. Strain oil, return 2 tablespoon oil to wok.
4. Stir-fry black beans, garlic and ginger for 30 seconds. Add sugar and vegetables. Stir-fry for 2 minutes. Add crab. Add soy sauce and water mixed with cornflour. Cook until sauce boils and thickens. Remove from heat and serve immediately.

Serves 6


Ingredients:

800g green king prawns in the shell
2 young leeks
1 fresh red chilli
1 (3cm) piece ginger
3 tbsp vegetable oil
2 tsp light soy sauce
1 tbsp Japanese mirin or ginger wine
⅓ cup water
½ tsp chicken stock powder
1 tsp cornflour


Method:

1. Peel the prawns, leaving the last section of the shell and the tail intact. Slit open along the centre back and remove the vein.
2. Use only the white part of the leeks. Rinse well and cut first into 4-cm length and then lengthways into fine shreds. Slit open the chilli, remove and discard seeds and cut flesh into fine shreds. Peel the ginger and cut it into fine shreds.
3. Heat oil in a wok and stir-fry the leeks, chilli and ginger over high heat for 40 seconds. Push to one side of the wok, add the prawns and stir-fry for about 2 minutes until just cooked through.
4. Add the soy sauce and mirin or ginger wine to the wok. Mix water, chicken stock powder and cornflour and pour in. Cook on high heat, stirring until thickened.

Serves 4


Ingredients:

12 green king prawns
1 medium-sized onion
2 tbsp vegetable oil
¼ cup bottled satay sauce


Method:

1. Peel the prawns, leaving the last section of the shell and the tail intact. Cut deeply down the centre back, remove the dark vein, and flatten prawns slightly.
2. Peel the onion, trim away the root section and cut into curved slices by cutting from top to base. Separate the pieces.
3. Heat oil in a wok and stir-fry the onion until it begins to soften. Add the prawns and stir-fry until they are lightly cooked, about 1½ minutes. Add the satay sauce and mix well. Serve immediately with boiled rice and Chinese greens.

Note: This recipe is also very good when made with scallops. Wash the scallops well to get rid of sand. Discard the membrane round the white meat. The red roe can be eaten, however.