COCONUT LIME AND CHILI SPOT PRAWNS SERVED WITH COCONUT RICE
Ingredients
Serves 4 to 6
1 lime
⅓ cup (75 ml) coconut milk
⅓ cup (75 ml) finely chopped fresh cilantro, plus extra for garnish
3 garlic cloves, crushed
1 to 2 Thai red chilies, seeded and finely chopped
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) soy sauce
1½ lbs (750 g) large spot prawn tails, peeled, deveined
toasted coconut flakes, for garnish
lime wedges, for garnish
Coconut Rice, to serve, recipe follows
COCONUT RICE:
2 cups (500 ml) jasmine rice
1½ cups (375 ml) water
1 cup (250 ml) unsweetened coconut milk
1 tsp (5 ml) salt
toasted coconut flakes, for garnish
Instructions
- Using a vegetable peeler, cut long strips of rind from lime. Juice the lime, reserving 1½ tbsp (22 ml), set aside.
- In a bowl, mix together coconut milk, cilantro, garlic, chilies, fish sauce, soy sauce and lime rind. Place mixture into a resealable plastic bag and add prawns. Seal bag, mix well and refrigerate 3 to 4 hours to marinate.
- Preheat a barbecue grill on medium-high heat. Add reserved lime juice to prawn mixture. Toss to coat. Remove prawns, reserving some marinade, and thread prawns onto skewers. Grill, brushing with reserved marinade, for 1 to 2 minutes each side, or until pink and lightly charred. Remove from grill, sprinkle with toasted coconut flakes and serve skewers with lime wedges, cilantro and coconut rice.
- To make COCONUT RICE: Rinse and drain rice in cold water. Place rice in a saucepan with water, coconut milk and salt. Place saucepan over high heat and bring to a boil. Stir and reduce heat to lowest setting and cover pot tightly with lid. Continue cooking for 15 minutes. Remove from heat and let stand 10 minutes. Fluff with fork, garnish with toasted coconut flakes and serve.
Drink Pairings
GREEN PAPAYA AND CHILI SPOT PRAWN SALAD
Ingredients
Serves 4
2 Thai red chilies, seeded and finely chopped
3 tbsp (45 ml) lime juice, divided
2 garlic cloves, crushed
1 tbsp (15 ml) olive oil
1 lb (500 g) BC spot prawns tails, peeled, deveined
1 x 3½ oz (100 g) package dried rice vermicelli noodles
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) brown sugar
½ medium to large green papaya, peeled, seeded, finely shredded
1 shallot, thinly sliced
8 to 10 grape tomatoes, halved
1 cup (250 ml) bean sprouts
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) coarsely chopped fresh Thai basil leaves
Instructions
- Reserve a quarter of the chopped chilies. In a non-reactive bowl, combine remaining chilies with 1 tbsp (15 ml) lime juice, garlic cloves and olive oil. Add prawns and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- In a heatproof bowl, place noodles and cover with boiling water. Set aside to soften, about 10 minutes. Drain and rinse with cold water. Drain well and set aside.
- To make dressing, in a small bowl or screw-top jar, add fish sauce, brown sugar, remaining 2 tbsp (30 ml) lime juice and reserved chopped chilies. Whisk or shake to combine.
- In a separate bowl, combine shredded papaya, shallot, tomatoes, bean sprouts, green onions, cilantro, mint, Thai basil and reserved noodles. Add dressing and toss to combine.
- Heat a non-stick skillet over high heat. Add prawns and cook, turning, for 1 to 2 minutes, or until pink and just cooked through. Divide papaya mixture between serving plates. Top with prawns and drizzle any extra pan juices. Serve immediately.
Drink Pairings
SPOT PRAWN CEVICHE
Ingredients
Serves 4 to 6
8 cups (2 L) water
¼ cup (60 ml) kosher salt
1 lb (500 g) BC spot prawn tails, peeled, deveined
2 lemons, juice only
2 limes, juice only
2 medium oranges, juice only
1 cup (250 ml) seeded, peeled English cucumber, cut into ¼-in (0.5 cm) dice
½ cup (125 ml) finely chopped red onion
2 jalapeño or serrano chilies, seeded and finely chopped
1 cup (250 ml) seeded, heirloom cherry tomatoes, cut into ½-in (1.25 cm) dice
1 avocado, cut into ½-in (1.25 cm) dice
2 green onions, finely sliced
¼ cup (60 ml) coarsely chopped fresh cilantro
2 tbsp (30 ml) extra-virgin olive oil
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
Instructions
- In a large saucepan, combine water and kosher salt, then bring to a boil over high heat. Add spot prawns and immediately turn off heat. Let prawns sit until just cooked through, about 2 minutes. Drain and set aside until cool enough to handle. Transfer to cutting board and cut into ½-in (1.25 cm) pieces and place into a nonreactive bowl.
- To bowl, add citrus juices, cucumber, red onion and chilies. Refrigerate for 1 hour.
- Stir in tomatoes, avocado, green onions, chopped cilantro, olive oil and salt and pepper. Let stand at room temperature 30 minutes before serving. Serve ceviche with tortilla chips.
Drink Pairings
STEAMED SPOT PRAWNS SERVED WITH SPICY SOY SAUCE
Ingredients
Serves 4 as an appetizer
1 tbsp (15 ml) finely minced ginger
1 tbsp (15 ml) finely minced green onion
1 tbsp (15 ml) chopped fresh cilantro
2 serrano chilies, thinly sliced, divided
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) Chinese chili oil
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) water
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) balsamic vinegar
1 lb (500 g) fresh, whole BC spot prawns
3 slices ginger
2 green onions, whole
1½ tbsp (22 ml) salt
2 tbsp (30 ml) Chinese Shaoxing cooking wine
Instructions
- To make dipping sauce, in a small saucepan, add minced ginger, minced green onion, cilantro, 1 thinly sliced serrano chili, vegetable oil, chili oil, light soy sauce, water, sugar and balsamic vinegar. Heat until simmering and stir to mix. Remove and allow to cool.
- With a pair of sharp kitchen scissors, trim sharp barbs from prawns’ heads, clean and rinse under cold water. Set aside.
- In a medium stockpot, add 5 cups (1.25 L) water, ginger slices, whole green onions, salt, remaining serrano chili slices and Shaoxing cooking wine. Bring mixture to a boil. Add prawns and stir slowly. Cover and cook until pink, about 2 minutes. Platter and serve with dipping sauce.
Drink Pairings
HERB-CRUSTED HALIBUT SERVED WITH WHITE WINE BEANS WITH CHORIZO
Ingredients
Serves 2
4 tbsp (60 ml) olive oil, divided
½ cup (125 ml) diced yellow onion
2 garlic cloves, minced
1 cup (250 ml) chopped chorizo
1 cup (250 ml) cherry tomatoes, halved
1 x 19 oz (540 g) can white kidney beans, drained and rinsed
½ cup (125 ml) dry white wine
¼ cup (60 ml) dried bread crumbs
3 tbsp (45 ml) chopped fresh parsley, divided
3 tbsp (45 ml) fresh thyme, stems removed
2 x 3 oz (90 g) halibut fillet
salt and pepper, to taste
1 tbsp (15 ml) mayonnaise
2 lemon wedges, for garnish
Instructions
- In a medium-sized skillet over medium heat, heat 2 tbsp (30 ml) olive oil. Sauté onion and garlic until translucent, about 10 minutes. Add chorizo, sauté until crispy, remove from pan and set aside.
- In same skillet, add cherry tomatoes, white beans and wine. Turn heat to low and simmer until liquid has fully reduced, about 10 to 15 minutes. Add chorizo mixture into skillet. Keep warm on low heat while cooking fish.
- In a small bowl, mix bread crumbs, 2 tbsp (30 ml) parsley and the thyme. Set aside.
- In a second skillet over medium heat, heat remaining 2 tbsp (30 ml) olive oil. Season all sides of halibut with salt and pepper, lightly brush mayonnaise over top of halibut with a pastry brush. Dip mayonnaise side of each fillet into bread crumb mixture. Place bread crumb side down in skillet. Cook each side for about 5 minutes, until fish is no longer translucent and bread crumbs are golden brown.
- Divide beans among dinner plates and top with crusted fillet. Garnish with remaining parsley and lemon wedges.
Drink Pairings
STIR-FRIED BABY BOK CHOY WITH PRAWNS
Ingredients
Serves 6 to 8
2 tbsp (30 ml) light soy sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice cooking wine or dry sherry
1 pinch white pepper
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) vegetable oil, divided
½ lb (250 g) medium prawns, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) finely chopped ginger
1 tsp (5 ml) minced garlic
1 lb (500 g) baby bok choy, rinsed and halved
3 to 4 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) slices
¼ cup (60 ml) chicken stock
Instructions
- In a bowl, mix together soy sauce, sugar, sesame oil, rice wine, white pepper and cornstarch. Set aside.
- Heat a wok over high heat. When hot, add 1 tbsp (15 ml) vegetable oil. Add prawns and stir-fry just until they become opaque. Season with salt and pepper. Remove from wok and set aside on warm plate.
- Return wok to high heat. Add remaining oil, ginger and garlic, Sauté for 10 seconds until fragrant. Add bok choy and mushrooms, stir-fry for 1 minute. Add chicken stock, stir-fry until vibrant and crisp. Add prawns and reserved sauce mixture. Stir-fry until sauce thickens and covers greens and prawns.
Drink Pairings
CRISPY PRAWN BALLS
Ingredients
Serves about 1 dozen
½ lb (250 g) raw prawns
1 tsp (5 ml) salt, divided
1 tbsp (15 ml) egg white, lightly beaten
1 pinch white pepper
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) sesame oil
1½ tsp (7.5 ml) canola oil
1½ tsp (7.5 ml) cornstarch
2 tsp (10 ml) finely chopped chives or green onions
⅓ cup (75 ml) all-purpose flour
1 large egg, lightly beaten
½ cup (125 ml) panko or regular dried breadcrumbs
canola or peanut oil, for deep-frying
Spicy Sweet and Sour Sauce, to serve, make ahead, recipe follows
SPICY SWEET AND SOUR SAUCE:
2 tbsp (30 ml) cornstarch
¼ cup (60 ml) water
¼ cup (60 ml) ketchup
¼ cup (60 ml) vinegar
1 tsp (5 ml) pepper
1 tsp (5 ml) red pepper chili flakes
¼ cup (60 ml) sugar
2 tbsp (30 ml) light soy sauce
2 tbsp (30 ml) honey
Instructions
- In a strainer, toss prawns with ½ tsp (2.5 ml) salt. Let sit 1 minute then rinse. Pat with paper towel to remove excess moisture and coarsely chop into large pieces. Set aside.
- In a mixing bowl, stir together remaining salt, egg white, pepper, sugar, sesame and canola oil, cornstarch and prawns.
- Transfer mixture to food processor and grind to a coarse texture, pausing to scrape as needed, before adding chives or green onions. Pulse a bit longer to produce a sticky, somewhat smooth paste. Transfer to a bowl. Refrigerate for 30 minutes or overnight.
- Using a small cookie or ice cream scoop, or using 2 tbsp (30 ml) of the prawn paste, roll into balls with wet hands. Roll prawn balls in flour to lightly coat. Then dip into egg wash, letting excess egg drip off. Finally roll into panko or breadcrumbs, to coat. Set breaded prawn balls on a plate. Repeat with remaining mixture.
- Pour 1½-in (3.75 cm) of oil into a heavy-bottomed saucepan or wok. Heat over medium-high heat until about 350 F (180 C). Fry balls in batches of 3 or 4, for 2 to 3 minutes, turning frequently, until golden brown. Use a slotted spoon to remove from hot oil and drain on paper towel. Let cool for 5 to 10 minutes and serve with Spicy Sweet and Sour Sauce.
- TO MAKE SPICY SWEET AND SOUR SAUCE: In a small bowl, mix together cornstarch and water. Set aside.
- In a medium saucepan, combine ketchup, vinegar, pepper, chili flakes, sugar and soy sauce. Heat over medium heat and bring to a boil. Whisk in cornstarch mixture and stir until it starts to boil. Remove from heat and stir in honey. Makes 1 cup (250 ml)
Drink Pairings
PORK AND PRAWN DUMPLINGS
Ingredients
Serves 3 to 4 dozens
¾ lb (340 g) medium raw prawns, peeled and deveined
½ lb (250 g) ground pork
⅓ cup (75 ml) finely chopped green onion
2 tsp (10 ml) ginger, peeled, finely grated
3 to 4 dried Chinese mushrooms, rehydrated in warm water until
soft, drained, stems removed and finely chopped
¼ cup (60 ml) water chestnuts, finely chopped
1 tbsp (15 ml) Chinese rice cooking wine
1 large egg, lightly beaten
1 tsp (5 ml) salt
½ tsp (2.5 ml) ground white pepper
2 tsp (10 ml) light soy sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) sugar
1 tbsp (15 ml) cornstarch
1 package fresh round dumpling or gyoza wrappers
9 to 12 tbsp (135 to 180 ml) peanut or canola oil, divided
1 to 1½ cups (250 to 375 ml) water, divided
Ginger-Vinegar Dipping Sauce, to serve, recipe follows
GINGER-VINEGAR DIPPING SAUCE:
½ cup (125 ml) Chinese black vinegar
or substitute balsamic vinegar
¼ cup (60 ml) peeled and finely julienned ginger
1 tsp (5 ml) garlic-chili sauce (optional)
Instructions
- To make filling, in a bowl, add all ingredients up to dumpling wrappers and mix with a wooden spoon until well combined. Cover and refrigerate for at least 6 hours or up to overnight.
- To assemble, remove 1 wrapper and keep remaining wrappers covered with a light damp cloth to keep from drying. Place 1 round wrapper in palm of hand, place 1 tbsp (15 ml) of filling in centre, and fold round into a half moon. Using thumb and forefinger of other hand, pleat the seam closed, making 5 to 7 pleats. Repeat to form more dumplings. Place on parchment-lined baking sheet in rows close together but without touching each other. While making dumplings, cover finished ones with plastic wrap to prevent from drying out. Can be cooked immediately or frozen in a single layer. If freezing, transfer to resealable plastic bag and keep frozen until ready to use.
- In a heavy-bottomed non-stick skillet over high heat, heat 3 tbsp (45 ml) of oil. When wisp of white smoke appears, turn off heat and place 12 to 18 of the dumplings in pan. Turn heat to medium and allow dumplings to cook for 3 minutes. Pour ½ cup (125 ml) of water into pan and allow dumplings to cook for 7 to 10 minutes, or until water evaporates. Cover with lid and reduce heat to low and allow dumplings to cook for about 2 minutes, or until golden brown on bottom and skins are translucent on top. To ensure dumplings cook evenly, move pan back and forth over burner to prevent sticking. Remove from heat and repeat with remaining batch. Serve immediately with Ginger-Vinegar Dipping Sauce.
- If using frozen, thaw and allow to come to room temperature, then cook as above.
- TO MAKE GINGER-VINEGAR DIPPING SAUCE: In a bowl, combine ingredients and allow to stand for 30 minutes before using.
Drink Pairings
SPICY SHRIMP POPPERS
Ingredients
Serves 8
¼ cup (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) Italian seasoning
16 large shrimp, peeled and deveined
16 jalapeño peppers
8 slices bacon, halved lengthwise
2½ cups (625 ml) freshly grated cheddar
1 tbsp (15 ml) cornstarch
1½ tsp (7.5 ml) unsalted butter
1 garlic clove, minced
1 large shallot, finely chopped
1 x 12 oz (354 ml) can evaporated milk
2 chipotle chilies in adobo sauce, finely chopped
¼ cup (60 ml) chopped cilantro
2 tbsp (30 ml) whole milk, plus extra
salt, to taste
Instructions
- In a medium bowl, whisk together oil, vinegar and Italian seasoning. Add shrimp and toss to coat. Set aside for at least 1 hour or refrigerate overnight.
- Cut a slit in each jalapeño lengthwise from stem to tip. Place on a plate, cover with a damp paper towel and microwave until slightly softened but still holding shape, about 10 to 20 seconds. Without tearing jalapeño, remove as many seeds and membrane as possible. Carefully stuff 1 marinated shrimp in each pepper. Wrap each pepper with a piece of bacon and secure with a toothpick. Preheat broiler and place on a foil-lined baking tray.
- In a bowl, add cheese and cornstarch and toss to coat.
- In a medium saucepan over medium heat, melt butter. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 4 minutes. Stir in evaporated milk and cornstarch-coated cheese before adding chilies. Stir until cheese melts and sauce is creamy and smooth. Stir in cilantro and milk before seasoning to taste. If sauce is too thick, adjust with more milk.
- Broil bacon-wrapped jalapeños about 5-in (12 cm) from broiler until bacon is cooked and peppers have softened, about 4 minutes on each side. Serve warm alongside prepared dipping sauce.
Drink Pairings
SWEET POTATO AND SCALLOP SPOONS
Ingredients
Serves 8
3 tbsp (45 ml) grapeseed oil, divided
2 tbsp (30 ml) unsalted butter, divided
2 large yellow onions, peeled, thinly sliced
salt and pepper, to taste
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) granulated sugar
2 small sweet potatoes, washed and scrubbed
2 tbsp (30 ml) half and half cream
2 or 3 thin slices prosciutto
¼ cup (60 ml) Italian parsley leaves, divided
16 scallops, patted dry with a paper towel
½ lime, juice only
Instructions
- Preheat oven to 350 F (180 C).
- In a small saucepan over medium heat, heat 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter. Add onions, salt and pepper and cook, stirring often, until reduced in volume and starting to brown, about 20 to 30 minutes. Increase heat to medium-high and stir in vinegar and granulated sugar. Cook, stirring often, until onions are a deep golden brown, about another 15 minutes. Remove from heat and set aside.
- Pierce sweet potatoes all over with a fork. Place on a microwave-safe plate alongside a small bowl full of water. Microwave on high for 5 to 7 minutes. Remove and split open, slicing down middle. Centre of sweet potato will still be a bit hard. Place back on plate and microwave until completely soft, another 5 to 7 minutes. Scoop softened flesh and place in a blender along with half and half and salt and pepper, to taste. Blend, adding more half and half if needed, to create a smooth purée, before transferring to a bowl and setting aside.
- Place prosciutto on a parchment-lined baking tray, without overlapping. Bake for 15 minutes, before turning off oven and letting tray sit in oven for another 10 minutes. Remove from oven and let prosciutto cool on tray before breaking into shards. Set aside.
- In a small frying pan heat remaining 2 tbsp (30 ml) oil over medium heat until hot but not smoking. Add half parsley leaves, quickly cover with lid for 5 seconds before removing and cooking, stirring frequently, until crispy, about 30 seconds. Take care as oil will splatter and hiss as soon as parsley hits hot pan. Transfer to a plate covered with a paper towel and season. Repeat with remaining parsley. Set aside.
- Without cleaning frying pan, place back over medium-high heat. Season scallops with salt. Once oil in pan is almost smoking, add scallops making sure not to crowd them. Cook scallops in batches if necessary. Allow to sear, undisturbed, for about 2 minutes or until browned. Flip, add remaining 1 tbsp (15 ml) butter and lime juice. Continue cooking, basting with buttery juices, until cooked through, about 2 minutes.
- To assemble, place a dollop of warm sweet potato purée in an appetizer spoon. Top with a scallop, some caramelized onions, a piece of prosciutto and some fried parsley. Serve while scallops are still warm.