Hot Shrimp Spinach Salad : Seafood Salad
Subscribe Now:
Watch More:
There are few salads quite as delicious as a nice hot shrimp spinach salad. Prepare hot shrimp spinach salad with help from the owner of a bed and breakfast in this free video clip.
Expert: Anna Maria de Freitas
Filmmaker: Stefan Scherperel
Series Description: If you're both a seafood lover and a salad lover, you're in luck - there are a few special dishes that you're not going to want to pass up. Make seafood salad at home with help from the owner of a bed and breakfast in this free video series.
Gordon Ramsay Makes Seared Scallops | Cooking With Gordon | HexClad
Gordon Ramsay steps into the HexClad kitchen to show you how to make perfect seared scallops.
Shop Now:
What Makes HexClad the Absolute Best Cookware You Can Have in Your Kitchen?
HexClad's patented cookware design technology is unmatched in today's world of cooking. Simply put, it is the best cookware you can buy. So how does it work?
A well-seasoned HexClad pan will provide the cooking experience of stainless steel, non-stick and cast iron in a single pan.
Using a proprietary laser etching process, we create our patented HexClad hexagon design on the cookware. This unique design creates a series of peaks and valleys.
- The peaks are your stainless steel, which will give you that great golden-brown sear and also protect the pan against peeling and flaking.
- In the valleys is the nonstick surface, which provides your pan with easy cleanup and the ability to cook with less butter, grease or oil.
- HexClad utilizes a tri-ply, clad style pan. We start with a layer of magnetic stainless steel. This way it not only works on gas and electric stoves but also on newer magnetic induction cooktops.
- Next, we have a middle layer of aluminum, which acts as the heating element, providing the pan with nice, even heating. We then sandwich this aluminum layer between one more layer of steel.
In addition, HexClad is metal utensil safe, oven safe up to 500 degrees and dishwasher safe.
Jaffna Eral Masala | Jaffna Style Prawn Curry | Prawn Curry With Moringa Leaves and Coconut Milk
For a detailed recipe - click below
***????????????????***
Recipe for curry powder
Recipe
2 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
2 green chillies, roughly chopped
2 sprig curry leaves
15 shallots, sliced (Indian sambar onions)
1/4 inch piece ginger
4 garlic cloves
1 teaspoon salt
1 teaspoon coriander powder
1 teaspoon red chilli powder
1/2 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1 teaspoon curry powder
2 stalks of lemon grass
3 inch pandan leaves, roughly chopped
1/2 cup moringa leaves (use less if doing for first time)
1/2 cup thick coconut milk (canned works fine)
1/2 of a lime, juiced
200 grams Prawns
I love Sri Lankan curries with the flavour of rich and robust Sri Lankan spice powders all balanced with a good dose of coconut milk. I really enjoy cooking with prawns and I’ll be sharing with you, the recipe for one of my favourite curries of all time. Sri Lanka is known for their seafood right from isso wade (prawn vada - a street food classic) to the absolutely lip smacking crab curries. Seafood there is so fresh just like our very own Kerala and most of the curries are coconut based. It is served within hours of it being caught. It’s a delight to watch the stilt fisherman sitting on a pole for hours at sea. Most of the curries are served with rice, Lankan rotis, hoppers and string hoppers.
Prep Work
Indian Shallots (small onions / sambar onions) are a mainstay in Jaffna / Sri Lankan cooking. More than onions, shallots are used widely when making seafood curries. The shallots turn slightly sweet after cooking. They are also much healthier than onions. We will be using sliced shallots for this recipe. Crush some ginger and garlic and set aside.
Method
Heat oil in a pan (I have used a clay pot today) and add in two tablespoon of coconut oil. When the oil is hot, add in the mustard seeds, fenugreek seeds, roughly chopped green chillies and a good dose of curry leaves. Let the mustard seeds crackle. Once the mustard seeds crackle, add in the sliced shallots (small onions).
Add in the crushed ginger and garlic. Also add in the salt. The salt will help in cooking the shallots faster. Sauté till the shallots are soft and start to get brown.
We will also need the following spice powders. I have used Sri Lankan style curry powder for this recipe. If you cannot source Sri Lankan style curry powder or you are in a hurry, a good quality curry powder will work just fine.
Add in all the spice powders at once. After the spice powders are added, do not fry for long. Sauté for a brief 20 seconds. Add in half a cup of water. Add in a few stalks of lemon grass, pandan leaves and the thawed prawns.
Cook the curry for 5-6 minutes. Cover the pot with a lid. Prawns cook fast. It is a myth that frozen prawns turn hard and rubbery. In reality, all prawns tend to turn hard and rubbery when overcooked. This has nothing to do with them being frozen. If cooked well, they will turn out soft and juicy, with just the slightest crunch when you bite into them.
Once the prawns are cooked, we will add in moringa leaves / murungai elai.
Add in the coconut milk and the murungai elai / moringa leaves. Thick pressed coconut milk or canned coconut milk works perfectly fine for this recipe.
Let the curry simmer briefly for a couple of minutes. Switch off the flame and add in the lime juice. Lime juice is optional. The little acidity nicely balances the richness of coconut milk and spices.
A simple Jaffna style prawn curry is ready to be served. For garnish, add a few teaspoons of thick coconut milk on top of the curry.
Serve it with rice, pol roti, appam or idiyappam
----------------------------------------------------------------------------------------------
Facebook:
Instagram:
Twitter:
Pinterest:
Blog:
YouTube:
---------------------------------------------------------------------------------------------
My Go-To Side: Gai Lan Oyster Sauce Stir-Fry Recipe (Chinese Broccoli)
Could greens really be this good?? Every time I eat this dish I am surprised how much I am enjoying a plate of green vegetables. The combination of gai lan (aka Chinese broccoli) and savoury oyster sauce is a match made in heaven and a classic for a reason.
You might be familiar with a Chinese restaurant dish with steamed long stems of gai lan with oyster sauce drizzled on top, and this is a similar idea except BETTER! It's all cut up so you don't have to try to eat whole stems of gai lan and trying to be graceful about it, and because it's stir-fried, the flavours of the sauce are mingled with the vegetables, not the mention the soft, chunky garlic pieces are the cherry on a sundae!
WRITTEN RECIPE:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
MY COOKBOOK:
CONNECT WITH ME!
----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
One-Pan Creamy Salmon Pasta | Easy, Healthy & Done in 30 Minutes
EPISODE 556 - How to Make a One-Pan Creamy Salmon Pasta | Easy, Healthy & Done in 30 Minutes
FULL RECIPE HERE:
GET THE OLIVE OIL I USED HERE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
MY SWISS DIAMOND PANS:
MY SWISS DIAMOND KNIVES:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Great idea || Cooking Shrimp Paste with Mango and Chili Salt Your Way
Chibi teddy bear daily life || Cooking Shrimp Paste with Mango and Chili Salt Your Way.
In this video, I use a plastic bottle as a tool to pick mangoes, then I make mangoes into my favorite food.
Want to watch more tools from metal scraps, don't forget to follow or share
YouTube: