Tiger vs Dragon

鼓油皇薑葱老虎蝦/龍蝦
Sauté Soya Tiger Prawn or Lobster

Ha哈蝦! I apply this recipe to either tiger prawn or lobster, as it well unveils the full potentials of both Tiger and Dragon!

serves 6-8

1 large local lobster or 
12 large tiger prawns, “live”

lots of spring onions, cut in 1&1/2cm long


1 large piece of good ginger, flattened then cut in thick slices

vegetable or canola oil


cornstarch

sea salt to season

sauce

4 tbsp soya sauce

2-3 tbsp water

a dash of sesame oil

2-3 tsp caster sugar, adjust to taste
pinch of white pepper

• Lobster – Wash and discard the gills. Chop into large bite chunks, shell attached.

• Tiger Prawns – Wash and drain. Cut out the legs and sharp edges on the head and tail. Discard any dark vain from the prawns, if any. Butterfly the prawns by cutting them half way through from head to tail from inner side of the body but keep remain attached as a whole.

• Sprinkle cornstarch thru a sieve over the pat-dried lobster / prawns.
• Heat up a big wok in high fire with a generous amount of oil. Sauté the lobster or prawns for 2 minutes on each side until the shells turn colored and the meat turned golden browned. 
• Stir in gingers and spring onions for about ½ a minute till the aroma drawn out, then pour in the prepared sauce and toss over the lobster or prawns until they are well coated.

Wrap it Up!

Pan-seared Scallops with Celeriac Purée

If you are looking for a light appetizer that could fulfill you with the sensational sweetness of seafood, these scallops served with nice and crisped pancetta complemented with the super creamy yet fluffy celeriac will surely pump up the total enjoyment of your taste buds.

serves 4

1-2 celeriac, peeled

4-6 fresh scallops

8 rashers of pancetta

handful of fresh thyme and rosemary

juice of 2 lemons

olive oil

sea salt and freshly grounded pepper

• Cut celeriac in chunks and cook in boiling salted water till tender, then drain. Put the celeriac in a food processor and whizz until really fine. Add in splash of olive oil and season to taste.
• Bash up some thyme and mix with olive oil. Rub over the scallops then wrap each scallop in a slice of pancetta. Secure each piece with a thyme / rosemary stick.
• In a hot non-stick pan with olive oil, add in a cube of demi-sel butter (optional), pan-sear the scallops for about 2 minutes on each side until the scallops are just cooked and its pancetta is nice and crisp. Season with pepper and sprinkle the remaining thyme in the pan and sear for another 10-20 secs.
• To serve, divide the celeriac onto plates and lay scallops on top. Deglaze the pan with lemon juice and a couple spoons of olive oil. Drizzle the dressing over the scallops and serve immediately

To prepare the fresh scallops: Insert a small sharp knife into the side of the shell to pry it open. This will set one side of the shell aside, then carefully slide the knife under the meat of the scallop to remove it from the shell. Discard the dark meat and the muscle along the edge of the scallop. Rinse scallops thoroughly under cold water and set aside.