Ingredients: 2lbs raw medium shrimp (peeled and deveined, with tails removed) ½ cup soy sauce 8 teaspoons cornstarch ½ tablespoon fresh ginger (grated) 6 garlic cloves (minced) 4 teaspoons sesame oil (divided) 2 cups carrots (shredded) 2 cups cabbage (sliced thin) 1 (15 ounce) can chicken broth 7 green onions (sliced) 12 ounces linguini (cooked and drained) Cooking Instructions: In a large bowl combine shrimp, soy sauce, cornstarch, ginger, and garlic. Mix well and set aside for 10 minutes. Heat 1 teaspoon of sesame oil in a wok over high heat. Remove shrimp with a slotted spoon reserving marinade. Add to the wok and stir fry until the shrimp are pink (2-3 minutes). Remove from the wok and set aside. Add another teaspoon of sesame oil to the skillet and add carrots. Stir try for 1 minute. Remove from the wok. Add the remaining 2 teaspoons of sesame oil and add cabbage and cook for 1 minute. Add chicken broth and the reserve marinade to the wok. Add the cooked shrimp and vegetables to the wok. Cook until the sauce has thickened (about 1 minute). Mix the shrimp and sauce mixture with the cooked linguini and mix in green onions.
Ingredients Fish fillets½ kg Egg1 Mayonnaise2 tbsp Mustard1 tbsp Butter, melted 1 tbsp Chopped coriander 1 tsp Salt¾ tsp Ground black pepper ½ tsp Red chili crushed¼ tsp Potato boiled & mashed1 Crushed cornflakes ¾ cup Lettuce leavesas required Tomato slicesas required Onion slices as required Burger buns, split 4 Preparation Boil the fish until it flakes with a fork. Drain; cool and flake. Combine egg mayonnaise, mashed potato, butter melted, chopped coriander, salt, ground black pepper, red chili crushed in a large bowl. Stir in flaked fish. Shape into 6 patties; coat with crushed cornflakes. Refrigerate 1 hour. Fry fish patties in hot oil until golden. Drain on paper towels. Serve in buns with lettuce, tomato, onion. Serve with jalapeno tartar sauce.
Ingredients Fresh Prawns ½ kg Onions chopped3 medium Capsicum sliced1 Goan Recheado Masala3 tbsp Cooking Oil 3 tbsp Salt to taste Ingredients for the Goan Rechado Masala Paste Kashmiri Chilies 10 Peppercorns 4 Cloves 6 Cinnamon ½ inch stick Sugar 1 tsp Tamarind Paste ¼ tsp Cumin Seeds ½ tsp Ginger ½ inch piece Garlic 10 cloves Sugarcane Vinegar ¼ cup Salt to taste Method for Goan Rechado Masala Paste Break the chilies into small pieces. Soak in vinegar chilies, peppercorns, cloves, cinnamon stick, sugar, tamarind paste, Cumin seeds, ginger, garlic & salt for 20 minutes. Grind in a blender/grinder to a fine, thick paste without using any water. Store in a clean sterilized bottle. Use as required. To Prepare the Goan Stir Fry Prawns: Marinate fresh prawns with 1 tbsp masala paste for 10 minutes. Heat cooking oil in a wok on medium heat, Add marinated prawns, 2 tbsp masala paste & stir fry on high heat for 3 minutes. Keep aside in a bowl. To the same wok add onions & capsicum & stir fry for another 2 minutes on high heat. To this add the prawns from the bowl & again stir fry & toss for another 3 minutes. Serve hot with fresh bread, hot chapati or steamed rice.
