Handle Seafood 處理海產

 

Live Crabs 活蟹	Razor Clams 蟶子	Shrimps 蝦
Baby Geoduck Clams 象拔蚌

 

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Handle Shrimps 處理蝦

How to handle shrimps?
如何處理蝦？

Steps | 做法 :

1. 蝦沖洗後，剪去蝦鬚和眼睛。
2. 沿蝦背上輕輕界一刀或用剪刀剪開0.5cm深(背部半開)，取走黑色蝦腸，以剪刀從蝦頭除去沙袋。抺乾蝦身，灑胡椒粉，幼鹽。
3. 煎前 : 抺乾蝦身，灑上小許生粉(或麵粉)才下鍋。
4. 開邊蒸 : 不用步驟 (2)，用刀或剪刀從蝦腹尾部將蝦身分半但不要切斷，取走黑色蝦腸和蝦頭的沙袋。抺乾蝦身備用。

1. Rinse prawns, cut off feelers and eyes with kitchen shears.
2. Use kitchen shears to cut prawn’s back to 0.5cm depth, deveined. Also take out the black prawn brain.  Pat dry with paper towels, sprinkle little ground pepper and salt.
3. Before pan fry: Pat dry prawns with paper towels, sprinkle little corn starch (or flour) just before putting them on the frying pan.
4. Prawns for steaming: Skip step (2) above, cut prawn’s abdomen from tail to head but shell remain intact, deveined. Pat dry, ready for use.

Related posts | 相關食譜 :

Pan Fried Prawn in Garlic 牛油蒜香大蝦

Golden Shrimp 黃金蝦

 

Baby Geoduck Clams 象拔蚌

How to clean baby geoduck clams?
如何清洗象拔蚌？

Steps | 做法 :

1. 購買象拔蚌時，檔主通常會問是否需要給象拔蚌劏洗。保持象拔蚌的鮮味，我會選擇回家先行放入雪櫃，開始烹煮之前才拿出來劏洗。這樣除了可以保持鮮味外，還可以防止因劏洗之後又未能適時烹煮而令肉質失水。
2. 首先用廚房剪刀剪開象拔蚌頭尾兩端，佐以生果刀除去黑色和啡色的內臟。用少許玉米粉和水，輕手捽走潺污，然後開上自來水，一只一只的洗乾淨，用廚房紙抺乾備用。

1. Most clam sellers would have cleaned the baby geoduck clams. For me, I prefer cleaning them home just before cooking. This not only keeps its freshness but also reduces texture shrinkage.
2. Slit open both ends of baby geoduck clams with kitchen shears, with also the help of a fruit knife, remove dark and brown guts. Rub them with corn starch and little water then wash one by one in slow running water. Drain, set aside for use. Avoid soaking them in the basin.

 

Related posts | 相關食譜 :

Steamed Baby Geoduck Clams with Garlic 生熟蒜蒸象拔蚌

Razor Clams 蟶子

How to clean razor clams?
如何清洗蟶子？

 

Steps | 做法 :

1. 購買蟶子時，檔主通常會問是否需要給蟶子劏洗。保持蟶子的鮮道，我會選擇回家先行放入雪櫃，開始烹煮蟶子之前才拿出來劏洗。這樣除了可以保持蟶子的鮮味，還可以防止蟶子因劏洗之後又未能適時烹煮而令肉質失水。
2. 首先用廚房剪刀剪開蟶子頭尾兩端，除去黑色和啡色的內臟。用少許玉米粉和水，輕手捽走潺污，然後開上自來水，一只一只的洗乾淨，用廚房紙抺乾備用。

1. Most clam sellers would have cleaned the razor clams. For me, I prefer cleaning them home just before cooking. This not only keeps its freshness but also reduces texture shrinkage.
2. Slit open both ends of razor clam with kitchen shears, remove dark and brown guts. Rub them with corn starch and little water then wash one by one in slow running water. Drain, set aside for use. Avoid soaking them in the basin.

Live Crabs 活蟹

How to handle live crabs?
如何處理活蟹？

Steps | 做法 :

1. 保持活蟹新鮮，回家才劏。
2. 按活蟹的手先穿上手套，手按活蟹放菜板上，用木筷子或小刀由蟹口插入，左右移動，待蟹慢慢失去知覺。(另一方法是在蟹腹下端先用剪刀剪走蟹尾部位，在正中央斬開蟹身，小心保留整件蟹蓋，不用斬斷。)
3. 用菜刀放穩在蟹鉗和蟹蓋部位，另一手揭開蟹蓋。用刀斬開蟹鉗，小心蟹鉗有時候還會張開的，放開一邊待到最後才處理。
4. 用剪刀剪走綑綁蟹的繩索，剪走蟹嘴、蟹心、蟹鰓、蟹尾和稍為修剪蟹蓋，一邊沖洗蟹件，一邊用牙刷擦走蟹身上的垢污，最後清洗蟹鉗，蟹斬件，放涼架上去除多餘水份，備用。

1. To maintain crab’s freshness, handle the live crab when arrived home.
2. Put on gloves. Put crab on a cutting board.  Insert a chopstick or a small knife into the mouth of crab. Slightly move left then right and repeat a few times until the crab starts losing conscious. (Alternately, use scissors to cut away the tail. With a cleaver or chef’s knife, cut the abdomen vertically, technically with the crab shell on.)
3. Place a cleaver between the crab shell and one of the front claws, use another hand to push the crab shell up. Chop out the two crab claws and handle them at the very last stage as often their claws would widely open and eat things!
4. Remove the rope tied on the crab with the scissors. Cut away the mouth, heart, gills and tail. Trim also the crab shell. While rinsing the crab, use a toothbrush to scrub away the dirt. Same with the claws, Cut into big pieces, put on cooling rack to drain excess water, ready to use.

Related posts | 相關食譜 :

Crabs with Vermicelli 螃蟹炒粉絲

Pan-fried Mackerel 香煎鯖魚

Crispy and delicious!! Just 10 minutes to cook! You could be the chef!

Ingredients | 材料 :

• Yield: 2 servings | 2份

2 pieces mackerel | 鯖魚兩邊片
2 tsp olive oil | 2茶匙橄欖油
2 clove garlics, finely chopped | 2瓣大蒜，切碎
5g salted butter, mixed with chopped garlic | 有鹽牛油，混入切碎蒜泥
little portion of beaten egg mixed with little pepper | 少許蛋液加入小許胡椒粉
pinch of sea salt and dark pepper | 少許海鹽及黑胡椒


Steps | 做法 : 

1. 鯖魚洗淨，厨房纸吸乾水份，魚身兩邊灑小許粗海鹽，用手輕按海鹽到魚身。
2. 再用廚房紙輕輕吸乾水份，將魚每邊斜切三份，放入蛋液漿裡，取出放碟子上，灑上薄薄的麵粉 (這步驟煎魚之前才做)。
3. 鍋子熱油，中大火，放入沾上薄薄麵粉的鯖魚塊，皮朝下，待開始煎得上色後，反轉魚塊煎另一邊。加入小許蒜泥牛油，喜歡辛辣的可以加一只小紅辣(先切開掉去籽)。兩邊煎微微硬身(每邊大概煎2~3分鐘，因應鯖魚大小調整煎魚時間)。上碟。魚皮脆脆的啊 !! 這美吃可以跟麵食，白米飯，啤酒 …。

1. Wash mackerel, pat dry with paper towel. Sea salt both sides of fish, do little massage on the sea salt so some of it can be attached to its skin.
2. Pat dry again with the paper towel. Cut fish into 3 portions, immersed in beaten egg with pepper, set on dish, sprinkle a thin layer of plain flour (do this procedure only when you are about to put the fish pieces to the frying pan, else it will not be crispy).
3. Heat the frying pan, medium high, put in the the fish pieces with a thin layer of flour, fish skin side facing down. When it starts changing brownish, turn to the other side. Add little butter mixed with chopped garlic, (chopped red chili for spicy lover, optional). When both sides turn brownish, it’s done.  Pan fry each side takes about 2~3 minutes, adjust according to size of fish. The skin should be crispy!! This is good to go with noodle, rice, beer… !

 

Tips / 心得 :

• 鯖魚加了香茅粉也很惹味，可配意大利麵或白飯食用。
• With lemon grass powder, it tastes just as great. Enjoy it with spaghetti or steamed rice!

 

Pan Fried Prawn in Garlic 牛油蒜香大蝦

Hmm… delicious !

Ingredients | 材料 :

• Yield : 4 pieces | 4隻

(A)
4 whole shell-on prawns, about 480g (1 lb) | 約12両
1 tablespoon Olive oil | 1湯匙橄欖油
20g butter | 牛油
2 cloves garlic, crushed | 2瓣大蒜，壓碎
1~2 pc red chilli, unseeded, chopped | 紅辣椒，切碎
little salt | 鹽少許
little crushed black pepper | 黑胡椒碎，少許
little mixed herbs | 混合香藥，少許
little flour or corn starch for sprinkling on the shrimp | 少許麵粉或粟粉，灑蝦用

Steps | 做法 :

1. 蝦沖洗後，剪去蝦鬚和眼睛。
2. 沿蝦背上輕輕界一刀或用剪刀剪開0.5cm深(背部半開)，取走黑色蝦腸，以剪刀從蝦頭除去沙袋。抺乾蝦身，灑胡椒粉，幼鹽。(參照: 如何處理蝦)
3. 下鍋前灑上小許麵粉或粟粉。
4. 中高火煎鑊，下橄欖油及牛油，先下蝦，蝦背向下，顏色開始轉才反轉另一面，下蒜泥，蝦肉呈粉色便可上碟。上碟前下香草。趁熱食用。

1. Rinse prawns in running water, cut off feelers and eyes with scissors.
2. Use kitchen shears to cut prawn’s back to 0.5cm depth, deveined. Also take out the black prawn brain.  Pat dry with paper towels, sprinkle little ground pepper and salt. (How to handle Shrimps – Steps)
3. Sprinkle flour “just before” you put the prawns on the frying pan. The flour helps making the skin turning golden brown.
4. Melt the butter and little olive oil in a medium to large frying pan on medium-high heat. Add the prawns first on one side for about 1 minute, then add the garlic. Do not stir the prawns (instead just move the pan over the fire) until you see color starts to change then turn to the other side. Sprinkle herbs. Serve hot.

Tofu Fish Soup 豆腐魚湯

Healthy Chinese Tofu fish soup!

Ingredients | 材料 :

• Yield: 4 servings | 4人份

1 fish or a tray of smaller fishes | 1尾大的魚或一份魚仔
1 big cube tofu | 1磚豆腐
2 tomatoes | 番茄
a few slices of ginger | 薑片數片
3 litres water, adjustable | 水 (因應材料的份量，可自行調整)


Steps | 做法 :

1. 魚去鱗劏肚洗淨，用廚房紙擦乾。撒上白胡椒粉和薄薄的玉米粉(粟米粉)，這步驟有助保持魚的整體。
2. 豆腐番茄洗淨，番茄先去皮，切件備用。
3. 燒紅鑊，下油爆香薑片(大概20秒)，魚放鑊後，不要即時翻動，待魚煎了一邊金黃(約1~2分鐘)，翻動再煎另一面至金黃。
4. 加入3公升煲滾了的熱水，中火待滾起。加入番茄和豆腐，轉用大火，待滾起再轉中小火，續煲大概10~15分鐘至魚湯呈奶白，再轉大火煲5分鐘，加鹽調味。

1. Wash the fish and ensure the dark membrane inside the fish is taken out and cleaned.  Dry it with kitchen towel. Sprinkle with white pepper and a very thin layer of corn starch. This step helps pan-frying fish and keep the fish in whole.
2. Wash the tomato, cut 2 big crosses on top and bottom and put in hot boiling water for 1 minute. Take out and peel. Cut to big portions.
3. Brush some oil on a pan and fry ginger slices for around 20 seconds. Carefully slide the fish in. Let it stay for around 1~2 minutes over medium heat until one side becomes slightly brown then turn to fry the other side.
4. Pour in around 3 litres of hot water or enough water to almost cover the fish body and bring it to boil. Let it simmer in medium low heat for about 20 minutes. (If you are afraid of the fish bones, drain and keep the fish soup only at this stage and continue as follows). Change to high heat, add tofu and tomato cubes into the fish soup and bring it to boil. Turn to medium low heat and simmer for about 10~15 minutes, until milky. Change to high heat again and boil for 5 minutes. Add salt to taste.

Note / 心得 :

• 害怕魚骨的可以先隔去魚渣才加入番茄和豆腐；或可以將煎好的魚放入魚袋，簡單方便。但我煲魚不入魚袋，先煲成魚湯，再隔去魚渣，才放其它材料煲，這樣魚湯內的其他湯料更有魚味，味道更濃。
• 魚湯可以用任何綠葉或蘑菇代替豆腐和番茄。
• If you are afraid of the fish bones, drain and keep the fish soup only before adding tofu and tomato.
• The recipe is flexible, you can use whatever green leafy or mushrooms instead of tofu and tomato.

Pan Fried Oyster Cake 香煎韭菜蠔餅

This is a typical dish of Chiu-chow style! We can make this at home too!

Ingredients | 材料 :

• Serving : 2 | 2人份

(A)
150g  Baby oysters | 生蠔仔 (約四兩)
40g  Chives | 韭菜
20g  Sweet potato powder | 蕃薯粉
20g  Plain flour | 普通麵粉
1.5 pcs  Eggs | 雞蛋 1只半
70g  Drinking water | 飲用水
little Rice wine |  紹酒少許 (蠔仔汆水用)
2 tablespoon Oil | 油 2湯匙


(B) Seasoning :
1/2 teaspoon Salt | 鹽  1/2茶匙
little Ground Pepper | 胡椒粉 適量
little premium flavored pepper (Ajinomoto), optional | 味椒鹽 適量 (可去除腥味不加也可以)

(C) Cleaning oysters | 沖洗生蠔仔 :
little Cornstarch, for cleaning oysters | 生粉
little Salt, for cleaning oysters | 鹽


(D) Garnish | 裝飾 :
some coriander | 芫茜

Steps | 做法 :

1. 韭菜洗淨、瀝乾，切粒備用。
2. 生蠔仔放網篩內，灑生粉及鹽輕按，用水沖走蠔潺；重複步驟一次。
3. 燒滾適量水，水滾後，加入紹酒，將生蠔仔汆水，灼數十秒至半熟，瀝乾備用。
4. 先將水撈匀蕃薯粉，再加入麵粉、雞蛋、韭菜及調味料撈勻，最後加入半熟蠔仔，輕輕攪­勻成蠔餅粉漿。
5. 平底易潔鑊燒熱油，倒入適量蠔餅粉漿，煎至兩面金黃香脆，盛起。

1. Wash the leek, drain, cut into small portions, set aside for use.
2. Wash the oysters with cornstarch and salt, then rinse with water, repeat once. Drain.
3. Bring some water to boil, add some rice wine, add drained baby oysters for less than/around 1 minute until half cooked, drained.
4. Mix sweet potato powder with water, mix well; add plain flour, mix well; add eggs and seasoning, mix well; add half cooked drained oysters, slightly mix well.
5. Heat oil in a fry-pan, place mixture in the pan to make one big pancake or several small ones.  Pan-fry both sides till golden brown.