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 Prawn in Garlic 牛油蒜香大蝦

Hmm… delicious !

Ingredients | 材料 :

• Yield : 4 pieces | 4隻

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。

• Rinse prawns in running water, cut off feelers and eyes with scissors.
• 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. (Instructions: How to handle Shrimps)
• Sprinkle flour “just before" you put the prawns on the frying pan. The flour helps making the skin turning golden brown.
• 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.

 

Pan Fried Oyster Cake 香煎韭菜蠔餅

Ingredients | 材料 :

• Serves : 2 | 2人份

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

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)

Cleaning oysters | 沖洗生蠔仔 :

little Cornstarch, for cleaning oysters | 生粉
little Salt, for cleaning oysters | 鹽

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.

Scallops with Pasta 香蒜橄欖油扇貝扁麵

Ingredients | 材料 :

• Servings: 2 | 2人份

Flat noodles for 2 | 2人用扁麵
2 tsp olive oil | 2茶匙橄欖油
20g  Butter | 牛油
1 whole garlic, minced | 1個大蒜，切碎
1 Red chilli, unseeded and chopped | 紅辣椒去籽切碎
some sea salt and mixed herbs for boiling noodles | 一些海鹽和混合香草煮麵條
some parsley for garnish | 一些香菜裝飾用
grated Parmesan cheese, optional | 帕爾馬芝士，可選

Sauce for scallop and pasta | 扇貝和麵食醬汁 :
ground pepper, butter, olive oil, minced garlic
胡椒粉，牛油，橄欖油，蒜末

Steps | 做法 : 

1. 扇貝洗淨抹乾，撒上胡椒粉。
2. 在大鍋沸騰的鹽水中煮麵條至軟身（約8分鐘），瀝乾，用橄欖油撈勻，留用。
3. 在一個大煎鍋，加入橄欖油，牛油，蒜末和紅辣椒略煮1分鐘，直到散出蒜香味，分成二份。一份放扁麵用(留大煎鍋中留用)，另一份加入2〜3滴醬油，花雕酒和少許胡椒粉作蒸扇貝用。
4. 扇貝淋上汁液，隔水蒸至熟 (約需3〜4分鐘，蒸熟的顏色會變深色)，香菜裝飾。
5. 燒熱大煎鍋中的醬汁，放入麵條快撈，取出盛碟。蒸熟的扇貝放旁邊，趁熱食用。

1. Clean and pat dry scallops, sprinkle ground pepper.
2. In a large pot of boiling salted water, cook pasta until al dente (about 8 minutes), drain well. Toss with little olive oil, and set aside.
3. Meanwhile in a large skillet, add olive oil, butter, minced garlic and red chilli and cook 1 minute until aromatic. Separate into 2 portions.  One portion just leave in the skillet, the 2nd portion put in a sauce dish, add 2~3 drops of soy sauce, little ground pepper and little hua diao wine (rice wine), stir well and put on each scallop before steaming. Steam scallops until cooked (takes about 3~4 minutes, the color will change when it is cooked).
4. While steaming the scallops, heat up the skillet and fold in the pasta, mix quickly until hot, dish.
5. Put the steamed scallops on the dish with parsley garnish and pasta, serve hot.

Lemongrass Oyster Spaghetti 香茅牡蠣意粉

Simple and quick to turn the chilled ingredients into delicious dishes!
冰鮮食材也可以很簡單地煮出美味!

Ingredients | 材料 :

• Servings: 2 | 2人份

Spaghetti for 2 | 2人用意粉
2 tsp olive oil | 2茶匙橄欖油
20g  Butter | 牛油
1 whole garlic, minced | 1個大蒜，切碎
1 Red chilli, unseeded and chopped | 紅辣椒去籽切碎
some sea salt and mixed herbs for boiling noodles | 一些海鹽和混合香草煮麵條
some parsley for garnish | 一些香菜裝飾用
little Rice wine |  紹酒少許 (牡蠣汆水用)
Seasalt mixed with herbs | 一些海鹽和混合香草(牡蠣汆水用)

Marinade for oysters | 牡蠣醃料 :
ground pepper, Ajinomoto, beaten egg, lemongrass powder, cornstarch
胡椒粉，味之素，蛋液，香茅粉，粟粉

Steps | 做法 : 

1. 在大鍋沸騰的鹽水中煮麵條至軟身，瀝乾，用橄欖油撈勻，留用。
2. 牡蠣用生粉和水洗淨抹乾，汆水(放粗海鹽，香草，紹酒) 至8成熟，瀝乾備用。撒上胡椒粉，味之素，蛋液，撈勻。在另一碟子放香茅粉和粟粉，撈勻牡蠣。
3. 在一個大煎鍋，加入橄欖油，牛油，牡蠣，待牡蠣一邊煎至金黃色反轉，放蒜末和紅辣椒在煎鍋，有蒜香味時撈勻牡蠣，上碟。
4. 麵條回鍋快撈，香菜裝飾，趁熱食用。

1. In a large pot of boiling salted water, cook pasta until al dente, drain well. Toss with little olive oil, and set aside.
2. Clean the oysters with cornstarch water, drained. Boil oysters in hot boiling water (with seasalt, mixed herbs, and rice wine) until 80% cooked, drained, pat dry when warm/cold. Sprinkle ground pepper, Ajinomto, then immersed in beaten egg. On a separate plate mix some lemongrass powder and cornstarch, coat oysters.
3. In a large skillet, add olive oil, butter, pan fry coated oysters until one side is golden, turn, at the same time, add minced garlic and red chilli until aromatic, stir quickly with oysters, dish.
4. Fold in spaghetti into the skillet until hot, garnish, dish.