Asian Saturday Lunch

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Saturday once again! My mumsy had specially requested for hot shrimp salad which she really loves. Super easy to cook with very few ingredients. The cost of getting me 5 pieces of this at a Chinese restaurant was able to get me a whole platter of it! Hahaha Here's the recipe:

HOT SHRIMP SALAD

Ingredients:

1 kilo medium sized shrimps (or if you are feeling generous, prawns!), shelled leaving tails
1 cup flour
2 eggs
1/2 cup water
salt and pepper to taste
1 cup fruit cocktail, juice drained
3/4 cup lite mayonnaise
1 teaspoon sesame oil
oil for deep frying (canola, corn, soya)

Procedure:

1. Make batter by combining flour, eggs and water until free from lumps. Season with sale and pepper.

2. Dip shrimps in batter and deep fry in hot oil. Set aside.



At this point, this is Camaron Rebosado. Just add sweet chili sauce! :)

 3. Combine fried shrimps, mayonnaise, sesame oil and fruit cocktail until well blended.

4. Top with more fruit cocktail. Serve and enjoy!

To complement the Hot Shrimp Salad, I though of doing something quick to cook but is more bold in flavor which will balance the delicate seafood dish. This is my take on the Ma Po Tofu - my version is not authentic as it uses ampalaya but is also as mouthwatering.

MA PO TOFU

Ingredients:

1/2 kilo ground pork
250 g Japanese Silken Tofu, sliced into rounds (tokwa works fine too!)
1/4 cup sweet chili sauce
2 tablespoons tomato paste
2 teaspoons Asian chili sauce
1/2 cup sliced bitter gourd (ampalaya), optional

Procedure:

1. Brown ground pork in a skillet (no oil as the meat will render its own fat as it cooks). Add ampalaya and saute for 5 minutes.

2. Add chili, tomato paste and sweet chili sauce. Stir to combine.

3. Gently add the tofu and mix, taking care not to mush up the tofu.

4. Serve hot and enjoy!

But wait... there's more!!! Even quicker than the last two recipes! I remembered I still had some Ahi tuna sashimi but decided to quickly sear it. The art is in having a nice crust but still keeping the tuna pink at the center.

SEARED TUNA SASHIMI

Ingredients:
1/4 kilo tuna sashimi (loin part)
1 teaspoon sesame oil
soy sauce
wasabi
calamansi or lime

Sear tuna on a smoking hot pan with sesame oil

Sear tuna until you get a golden crust for no more than 1 minute on each side

Carefully slice and serve with condiments

Another sumptuous Saturday lunch by D'Kitchen Bitchen!

What better way to serve this spread but with some ice cold Coke Zero!!! :)

Till next time guys! Share the recipes to your friends! :D