Crustacean Lovers, This Is For You!

• Blackswan

  7 Dec 09, 12:33

  Holidays are a time of togetherness & celebration & parties. Christmas is no exception & parties are plentiful. What better way to celebrate a magical season than having a fun gathering of family & friends & cooking for them?

  Ever thought of using Carnation Evaporated Milk in soups? It’s the perfect way to make them extra rich & creamy. Not only will it add depth to the flavour, it’s sure to win hearts! This crustacean recipe, which is my home-classic, can help to transform any family Christmas get-together into a truly special occasion. With this scrumptious seafood course, nothing quite beats the feeling of a hearty Christmas meal.......
  
  1 Sri Lankan Crab
  500g Clams
  300g Mussels
  6 slices of fish fillets
  1 small cuttlefish
  1 tube of Toufu
  ¼ can Carnation evaporated milk
  3 slices of ginger
  1 litre fish stock
  Vegetables
  1 tbsp flour
  2 tsp of salt
  1 tsp Chinese wine
  1 tsp of Sesame oil
  Dash of pepper
  
  

  1. Clean, remove top shell & separate crab into parts. Pat dry & coat with thin layer of flour. Deep-fry till half-cooked to seal in juices.
  2. Prepare clams & mussels. Click on the highlighted links to see instructions on cleaning preparation.
     
     
     
  3. Using a large pot, heat fish stock & add ginger. Put into crab, close the lid & simmer for ½ hr. I’ve chosen female crab so the tasty roe will give the soup an added punch.
  4. Meanwhile, clean & slice cuttlefish. Make criss-cross sections on the underside of the cuttlefish using a knife. When cooked, the slices will curl to form a beautiful pattern.
     
  5. Cut fish into slices & lightly marinade them with salt, pepper & corn flour. By adding flour to fish, it’ll give the seafood a smooth texture.
  6. Add salt into the soup. Throw in the shellfish & when they’re almost opened, add in fish & cuttlefish. Stir in milk & put in vegetables & toufu. I’ve chosen spinach here but you can substitute with cabbage if you prefer a sweeter taste.
  7. Add wine, pepper & sesame oil & you’re ready to serve this pot of soup, bursting with rich flavours from the treasures of the sea! Lobster fans, if you prefer, substitute crab with lobster for a richer taste. Check out How To Prepare A Live Lobster! Bon Appetit!!
• the Bear

  7 Dec 09, 12:38

  i've always thought milk in soup = cheat way of getting the richness which came with boiling bones or shell for a very long time for the stock?

  anyway, i don't like crab which is deep fried.. it wastes a lot of the crab which is sweet as heck even by itself..