Clam Satay

Ingredients :
1 lb of clams
5 shallots
2 spoons of sweet soy sauce
1 lime
salt and pepper.

Methods :
Boil clams. After they are done, let it cool. Take the meat out. Slice shallots Mix shallots, soy sauce, and lime juice with the clams Add salt and pepper to taste Put clams in skewers, barbecue for a little bit

Ingredients :
4 crabs
6 Shallots
2 Stalks lemon grass
2 tsp Tamarind
1/2 cup Boiling water
1 Handful coriander leaves
3 Cloves garlic
1 tbs Fresh galangal
2 To 3 birdseye chillies, -seeded
4 Candlenuts
1 t Blachan
1 t Tumeric
Salt and pepper to taste
3 tbs Oil
2 cups Coconut milk

Method :
Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.

Ingredients :
900g fresh prawn (shrimp) tails, peeled and de-veined
12 quails’ eggs
2 tbsp vegetable oil
4 shallots or 1 medium onion, finely chopped
1 piece galangal or fresh ginger, 2.5cm long, peeled and chopped
2 cloves garlic, crushed
1 piece lemon grass, 5cm or 2in long, finely shredded
1-2 small red chilies, seeded and finely chopped
1/2 tsp turmeric
1 piece shrimp paste, 12mm or 1/2 in square, or 1 tbsp fish sauce
400g canned coconut milk
300ml chicken stock
115g Chinese leaves, roughly shredded
2 tsp sugar
1/2 tsp salt
2 spring onions (scallions), green part only, shredded, to garnish
2 tbsp shredded coconut, to garnish

Method :
Boil the quails’ eggs for 8 minutes. Refresh in cold water, peel by dipping in cold water to release the shells and set aside. Heat the vegetables oil in a large wok, add the shallots or onion, galangal or ginger and garlic and soften without coloring. Add the lemon grass, chilies, turmeric and shrimp paste of fish sauce and fry briefly to bring out their flavors. Add the prawns (shrimp) and fry briefly. Pour the coconut milk in a strainer over a bowl, then add the thin part of the milk with the chicken stock. Add the Chinese leaves, sugar and salt and bring to the boil. Simmer for 6-8 minutes. Turn out onto a serving dish, halve the quails’ eggs and toss in the sauce. Scatter with the spring onions (scallions) and the shredded coconut.Quails’ eggs are available from specialty food shops and delicatessens. Hens’ eggs may be substituted if quails’ eggs are hard to come by. Use 1 hen’s egg to every 4 quails’ eggs.

Ingredients :
700g whole fresh prawn (shrimp) tails or 24 king prawns (shrimp)
2 tbsp coriander seeds
2 tsp fennel seeds
2 shallots, or 1 small onion, finely chopped
1 piece fresh ginger, 12mm long, peeled and finely chopped
2 cloves garlic, crushed
1 piece lemon grass, 5cm long
2 tsp creamed coconut
juice of 1 lime
1 tbsp fish sauce
2 tsp chili sauce
2 tbsp light soy sauce
4 tsp sugar
1/2 tsp salt
lettuce leaves, to serve

Sauce :
2 ripe paw paws or papayas
juice of 1 lime
1/2 tsp freshly ground black pepper
pinch of salt
2 tbsp freshly chopped mint

Method :
Thread the prawns (shrimp) onto 12 bamboo skewers and lay on a flat plate. Dry fry the coriander and fennel seeds, then pound smoothly in a pestle and mortar. Add the shallots or onion, ginger, garlic and lemon grass and combine. Lastly add the coconut, lime juice, fish, chili and soy sauces, sugar and salt. Spread the sauce over the prawns (shrimp) and leave in a cool place for up to 8 hours. Cook the prawns (shrimp) under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning once. Blend the paw paw, lime juice, pepper and salt. Stir in the mint and serve. Fresh prawns (shrimp) are available frozen from reputable fish mongers. Chinese supermarkets also keep a good supply.