Seafood Saute With Coconut And Nuts Vatapa De Camarones Y Pescado Recipes

Steps:

• For the kataifi: Heat oil to 350 degrees for deep-frying. Roughly chop the raw shrimp, scallops and sea bass. In a saute pan over medium heat, saute the shiitake mushrooms, cilantro, green onion, red and yellow peppers, garlic, ginger and oyster sauce. Mix sauteed ingredients with seafood. Fold seafood mixture into kataifi to create a loose nest. Deep fry until golden brown and cooked all the way through.
• For the sauce: Bring all ingredients except cornstarch to a boil. Add a little cornstarch slurry, then strain. If the sauce seems thin once it's been strained you can add a little more cornstarch slurry, but do it in a saucepan over low heat.
• Ladle sauce into a small bowl; place it on the plate alongside the kataifi crisps.
• Mix crabmeat, lemon grass, eggs, cream, scallions and season well with salt and pepper. Using a muffin tin cut small circles of puff pastry that has already been docked (pricked with a fork to allow steam to escape, thus preventing too much bubbling on the surface of the pastry during the blind baking stage). Spray the tins with cooking spray and line each one with the cut pastry. Line each tartlet shell with foil and fill with rice to help keep the shape. Bake blind (without the filling) at 350-degrees until golden, about 10 minutes. Pull out foil and bake 5 more minutes to ensure the bottom is nearly cooked through. Fill cups with crab mixture. Bake another 15 to 20 minutes until mixture solidifies and the pastry is completely cooked. Serve warm or at room temperature. PLATING Line a plate with iceberg lettuce and place tartlets on top.
• Mix crabmeat, lemon grass, eggs, cream, scallions.

Steps:

• In a large stock pot, heat the dende oil over medium low heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco.
• When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place in the fish in a single layer. Place the pan over medium low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer. Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time. Distribute the fish evenly among 6 or 8 bowls. Taste the broth for seasoning and pour over the fish. Squeeze a wedge of lime over each bowl and drop it in. Garnish with cilantro sprigs, if desired, and serve.