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Seafood
Sweet
Chili Seafood
750g
fresh seafood (prawns, squids)
Coriander leaves, for garnish
To make sweet chili sauce:
300g
granulated sugar
200m vinegar
1 cup water
2½ tsp salt
10 red chilies
How to cook:
1. To make sweet chili sauce, boil all of the
ingredients for 25 minutes or until its thick. Set aside.
2. Poach seafood in a pot of boiling water for 8
minutes or until it’s cooked. Halve the prawns and place them on a
plate.
3.
Serve it with the sauce on top of it. And sprinkle it with
fresh coriander leaves.
Seafood
Chili
1 tbs. vegetable oil
½ cup red onion, diced
4 cloves garlic, chopped
½ cup diced celery
500g med. shrimp - peeled, deveined, tails removed
500g boneless, skinless white fish
500g bay scallops
1 can whole tomatoes, chopped
1 can dark kidney beans
8 oz. can tomato paste
1 tbs. chili powder
½ tsp ground coriander
2 bay leaves
1 tsp cayenne pepper
1 tsp granulated sugar
1 tsp salt
1 tsp ground black pepper
¼ cup diced green peppers
½ cup diced red peppers
How to cook:
1.
Heat
oil in a large sauce pan; add onions, garlic, celery, and seafood.
2.
Sauté
until almost cooked; add tomatoes.
3.
Reduce
heat to medium low and add beans, tomato paste, spices, and peppers.
4.
Stir,
scraping bottom of pan to ensure the seafood is not stuck on the
bottom.
5.
Heat
until bubbling, then reduce heat, cover, and let simmer for 30
minutes.
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