1lb Uncooked King Prawns 2 Cloves of Garlic 5 Small Dried Chilli 1 Cup Basil Leaves 1/2 Onion 1 Fresh Green Chilli 1 Fresh Red Chilli 1 tbsp Soy Sauce 1 tbsp Oyster Sauce 2 tsp Sugar 2 tbsp Cooking Oil 1 tbsp Fish Sauce Peel the prawns (shrimp) leaving the tails, making sure to remove the black vein running down the back of each one.
14 scallops 1 ½ tablespoons ghee (clarified butter) 1 small onion, sliced 1 teaspoon pureed garlic 2 teaspoons pureed ginger 1 teaspoon red chillies cut into long slivers 1 teaspoon crushed fennel seeds 1/3 teaspoon ground cumin 1 teaspoon ground turmeric 2 tablespoons coconut milk 1 tablespoon water Salt to taste 2 tablespoons chopped coriander leaves Extra red chillies cut into long slivers Melt ghee and gently fry onions until soft.
3-4 tablespoons peanut or olive oil 2 large cloves garlic, slivered 2 slices fresh ginger, about 1/4 inch thick 1 tablespoon classic cornish chilli sauce 2 tablespoons soy sauce or Black Bean Sauce or 2-3 tablespoons prepared seasoning sauce, like Pad Thai Sauce 1 cooked crab, cracked and cleaned 1/2 cup water 1 tablespoons soy sauce 1 tablespoon sherry 2 teaspoons cornstarch 3-4 green onions, slivered Heat oil in wok or stir-fry pan until a haze appears, do not over heat.
6 lobsters or 6 raw tails 1 red chilli finely chopped 3 tbsp coriander, finely chopped 2 tsp Thai fish sauce 2 tsp sesame oil 1 tbsp olive oil 2 tbsp honey juice of 1 lime 2 tsp ground cumin Marinade: Mix all the marinade ingredients together in a large bowl.
1/2 pound cooked crab or Surimi mock crabmeat 2 teaspoons fresh lemon juice 1 1/2 teaspoons Dijon mustard 2 egg whites, lightly beaten 2 tablespoons fresh basil, finely chopped 3/4 cup fresh bread crumbs 8 jalapeno chiles Preheat ovet to 375F.