Dynamite Shrimps

Trademark of P.F. Chang, famous worldwide, copied by me *evil laugh*

First tasted these babies in Dubai, and now one of my favourite appetisers and snacks. I haven’t looked up for the recipe anywhere, just went with my taste buds and when I made it, it actually tasted like the ones we get at P.F. Chang’s restaurants. Try them at home and fall in love 🙂

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Ingredients:

  • 500 gms uncooked shrimps
  • 1 tspn salt
  • 2 tbspns sriracha
  • 1 generous pinch of black pepper
  • 1 egg
  • 2 tbspns soy sauce
  • 1 tbspn rice flour
  • 2 tbspns self-rising flour
  • 1 tbspn corn flour
  • Oil for deep frying

DYNAMITE SAUCE

  • ½ cup mayonnaise
  • 1 tbspn American mustard sauce
  • 2 tbspns sriracha

SERVING

  • 1 spring onion (green part, chopped)
  • Few cabbage leaves

Method:

  • Wash the prawns and put them in a colander. Snip off the tails and pat dry the prawns.
  • Transfer them in a mixing bowl and add salt, pepper, soy sauce and sriracha. Mix well and add all the flours and egg. Mix well and keep aside for 10 mins.
  • Heat oil to 200 degrees Celsius and fry the prawns.
  • While the prawns are frying, make the sauce.
  • Combine everything given for the sauce in a bowl and whisk. When the prawns are golden and crispy, take them out and after draining the excess oil, toss them in the sauce. Don’t leave them in the sauce for too long or they will go soggy.
  • Toss and serve straight away on to the serving platter with some cabbage leaves and a sprinkle of green onions.

Amritasri Fish Fry (Ambarsari Machhi)

Another recipe for fish fry but only Ambarsari this time 🙂

Amritsar is well known for good food after Delhi in India, they have their specialities like Amritsari fish, Amritsari hareesa, Amritsari Kulcha and Ambersariya 😀 😀 😀 😀

Ayesha’s Kitchen

Ingredients:

  • 1 kilo blue grenadier/ basa fillets cut into small fillets
  • Salt to taste
  • 1 tbspn red chilli powder
  • 3 tbspns ginger, garlic, coriander and green chilli paste
  • 3 tbspns lemon juice
  • 3 tbspns vinegar
  • 1 eggs
  • 4 tbspns besan (gram flour)
  • 2 tbspns rice flour
  • 1 tspn carom seeds
  • 3 tbspns yogurt
  • Oil for deep frying

Method:

  • Cut fish into 1.5 to 2 inch cubes. Squeeze some lemon juice, add salt and red chilli powder and mix into fish cubes. Add vinegar, paste and carom seeds and keep aside for 30 minutes.
  • Mix in gram flour, egg and yogurt and keep aside for further 20 minutes. Meanwhile heat oil to 190 degrees Celsius and fry fish until its brown and crisp. Serve hot with mint sauce.

Ayesha’s Kitchen

Fish Fry

 

This is my 3rd or 4th recipe of fried fish and all of them are different with different flavors. This is a very simple and lite recipe, not too spicy and it is a crowd pleaser! You can make fish bites with this recipe as well and everyone will love it …. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 3 fillets/ 1 kilo of blue grenadier (cut into large chunks)
  • 3 tbspns soy sauce
  • 1 tbspn cracked coriander seeds
  • Salt to taste
  • 2 tbspns vinegar/ lemon juice for more flavour
  • 1 tbspn cracked black pepper
  • 5 tbspns corn flour
  • 1 tspn garlic powder
  • 1 tspn ginger powder
  • 1 egg
  • Oil for frying

Method:

  • Wash and dry the fish fillets and mix in everything except oil, egg and corn flour.
  • Keep marinated for 2 hours.
  • Add corn flour and egg and mix well.
  • Keep aside for another 30 mins.
  • Heat oil to 190 degrees Celsius for deep frying.
  • Fry for 5 minutes or until crisp and brown.
  • Serve hot with tartare sauce.

Grilled Salmon with Pickles & Salad

Surprise your loved one this NYE! ….Going to city with friends and watching fireworks, drinking all night and doing stupid activities cannot match an outdoor dinner with your loved one, candles, flowers, chocolates, chilled champagne or wine and a lovely home made dinner followed by a sexy, indulging dessert while watching the stars, kissing each other at midnight and making a promise to be together next year and rest of the life…..

Its just amazing….. I am giving you the dinner idea, for rest use your own creativity…….. 🙂 but do make them feel special, you dont know what next year brings……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 salmon cutlets (lrg size)
  • Some salt and cracked pepper
  • 1 tbspn lemon juice
  • ½ tspn mustard
  • 1 clove garlic (chopped fine)
  • 1 tspn chopped dill
  • 1 tbspn olive oil
  • A splash of olive oil (for cooking)

FOR PICKLES

  • Any garden salad
  • Lemon wedges (very important)
  • Gerkins
  • Olives
  • Pickled chillies
  • Pickled turnips

Procedure:

-Pat the fillets dry with the paper towel.

-In a bowl, mix lemon juice, salt, pepper, oil, garlic, dill and mustard, apply on the fillets and keep aside for 30 mins.

-Meanwhile you can arrange some pickles and greens onto the serving dish.

-Now heat the grill pan, drizzle some oil and place the fillets on it. After 1 minute reduce the heat to medium. Cook 5 – 7 minutes per side depending on the thickness of the fillet. Flip the side only once.

-Now as the fish is cooked, it will be flaky as well so lift it out of the pan very carefully and put it on the plate you just decorated with greens and pickles.

-Serve immediately.

Pan Seared Snapper Cutlets

Pan Seared Snapper Cutlets is my very own recipe for my lazy days, when I want to eat something healthy but I am too tired to make something fancy. Its quick, its healthy, its delishhhhhh…..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 whole red snapper (cut into cutlets)
  • Some salt
  • Some lemon juice
  • Some red chillies crushed
  • ½ tspn finely chopped garlic
  • Some coarsely ground dry coriander

Procedure:

-Mix everything in a bowl and spoon over the fish cutlets.

-Flip the sides of the fish and make sure it’s well coated. Keep aside for 10 minutes.

-Heat a frying pan, drizzle some olive oil and cook the fish 5 minutes on each side.

-Take it onto the serving dish very carefully as it has tendency to break after cooking.

-Serve.

Grilled Salmon & Grilled Shrimps with Cucumber – Caper Sauce

Very easy, very quick and fancy…….. I love it!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 x 400gms salmon fillets
  • 250 gms tail prawns
  • Some salt
  • Some cracked black pepper
  • Some red chilli flakes
  • Some olive oil

CUCUMBER CAPER SAUCE

  • 2 cups Greek yogurt
  • 2 Lebanese cucumbers (deseeded and cut into small pieces)
  • ½ tspn chopped dill
  • 2 tbspns capers
  • ¼ tspn garlic powder
  • Some salt
  • Some pepper
  • ½ lemon squeezed

Procedure:

-In a mixing bowl, combine everything for sauce and mix.

-Refrigerate until needed.

-Season the salmon fillets with everything given above. Heat the grill pan, drizzle some olive oil and place the skin side down of the fillets. Cook 10 minutes per side on low – medium heat.

-Drizzle some more olive oil on the grill pan and grill prawns on 5 minutes per side.

-Take out everything on the plate and serve with a dollop of sauce.

-Enjoy!

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