Fried oyster

Ingredients:

8 – 10 large fresh oysters or 1/2 lb frozen oysters

2 tbsp tapioca starch

1 tbsp rice flour

8 tbsp water

1 tbsp oil

2 cloves garlic, finely chopped

3 whole eggs, beaten

1 tbsp light soya sauce

1 tbsp chinese wine

Ground white pepper

Sprigs of cilantro and chopped spring onions for garnishing

Method:

Wash the oysters and drain well.

Mix both tapioca starch and rice flour together with the water to ake a very thin batter.

Heat a large heavy frying pan until very hot and add oil.

Pour in the batter and cook for about 15 seconds until batter is half set before adding in the eggs.

When the eggs are almost set , make a hole in the center by pushing the egg and batter mixture to the side of the pan.

Pour in a little more oil and fry the garlic for a few seconds.

Mix, then season with soya sauce, chinese wine and pepper.

Add oysters and cook just long enough to heat through.

Garnish and serve immediately accompanied by Chili Sambal.

Chili Sambal

10 bird’s eye chilies, chopped

20 red chillies, chopped

10 cloves garlic

1/2 cup oil

2 tbsp tomato paste

1 tbsp dried prawns, soaked and pound or blend

5 tbsp lime juice

1 tbsp sugar

Salt and pepper to taste

Pound and blend the chilies and garlic to obtain a fine paste using all the oil to keep the blades turning.

Pour blended ingredients into a large microwaveable bowl and add in tomato paste & dried prawns.

Cook on high for 5 minutes and continue to cook until the chili is fragrant.

Add in lime juice and sugar, then season with salt and pepper to taste.

Allow to cool.

Angel hair pasta

• 10g angel hair pasta
• 5g garlic
• 15ml extra virgin olive oil
• 15ml kikkoman shoyu
• 10ml mirin
• 4 medium-size tiger prawns
• 10g tobikko
• 5g chopped chives
• 5g chopped wakame

1. Cook angel hair pasta according to packet until al dente. Rinse under cold water and set aside.
2. Gently saute the chopped garlic with extra virgin olive oil and add in the shoyu, mirin and tiger prawns
3. When cooked, remove from heat and toss with the pasta, tobikko and chives.
4. Arange pasta neatly on a plate and sprinkle with some chopped wakame.

Glazed cod

160g cod fillet, 200ml honey, 120ml hoisin sauce, 80g kailan, 50g shiitake mushroom sliced, 10g pak hup (fresh lily bud), 10g sundried cherry tomatoes

1. In a heavy bottom pan, seat cod fillet and finish cooking oven for about 10mins at 180c
2. In another pan, combine honey and hoisin sauce and reduce mixture until thick
3. Coat cod fillet with the r educed sauce and glaze it under salamander for about 1 minute. Repeat 4 times until cod is nicely glazed
4. Lightly saute kailan, shittake and pak hup.
5. to serve line plate with kailan, rest cod on it and top with mushroom, pak hup and cherry tomatoes.

Sauteed king prawns

10ml olive oil, 15g chunky garlic, 4 king prawns shelled and deveined (tail intact), 80g unsalted butter, 15ml lemon juice, 30g blanched snow peas, salt and pepper

1. Heat olive oil in a pan and saute garlic gently until fragrant and lightly brown
2. Add in king prawns and saute until cooked
3. Gently add in butter and lemon juice. Then add snow peas
4. Cook for another 20 seconds.
5. Season to taste with salt and pepper

Scallop tagliatelle (Flavours 9-10/03)

140g tagliatelle, 20ml olive oi, 20g garlic sliced, 4 fresh scallops, 1g dried chilli flakes, 50ml white wine, salt and pepper.

1. Cook pasta according to packet until al dente.
2. In a pan, heat up olive oil and saute garlic slices until brown, then add in scallops and chilli flakes.
3. Add in white wine and bring to a boil.
4. Season to taste with salt and pepper. Toss together with tagliatelle.