Everything You Need To Know About Chilli Seafood Recipes

These are the Best Of The Best as far as chilli seafood recipes go.

You may notice that in prawn, yabby, and marron recipes below, I frequently do not bother to remove the intestine from the tails. There are two reason for this; one, most commercially available shellfish have been purged in clean water before sale, and ; two, it's a fiddly job that I don't really believe is worth the hassle. In the end, it's up to you. The Chilli Seafood Recipes

Malaysian Stir-fried Noodles

makes 2 serves

Nice, simple Malaysian street food.

• 1 x 450g (16 oz) pkt thick fresh rice noodles
• 3 red birdseye chillies, thinly sliced
• 2 garlic cloves, crushed
• 2 chicken thigh fillets, thinly sliced
• 8 green medium prawns, deveined
• 100g (3.5 oz) bean sprouts
• 3 green shallots, ends trimmed, cut into 4cm (1.5 inches) lengths
• crunchy fried onions for garnishing (any asian store has these)
• 2 eggs, lightly whisked
• 2 teasp dark soy sauce
• 2 teasp light soy sauce
• 1 tablsp peanut oil
• Peanut oil, to coat

Make sure you don't overcook the noodles as otherwise they will just disintegrate when you get to the last stage.

Place the chilli in a mortar and gently pound with a pestle until finely crushed.

Heat the oil in a wok over high heat until just smoking then add the chilli and garlic and stir-fry for 10 seconds until aromatic.

Add the chicken and stir-fry for 2 minutes or until just cooked through.

Add the prawns and stir-fry for 2 minutes or until prawns curl and change colour.

Add the noodles, shallot, dark soy sauce and light soy sauce and stir-fry for 2 minutes or until combined.

Transfer the noodle mixture to a heatproof bowl.

Add the egg to the wok and cook for 30 seconds then ass the the noodle mixture back into the wok and stir-fry for 1-2 minutes or until egg is just set. Remove from heat.

Add bean sprouts and combine.

Serve with crunchy fried onions sprinkled over the top..

Grilled Scallops With Herb Butter, Chilli & Parmesan

Try to avoid buying scallops that have been soaked! If that is your only choice - grill them plain and only baste with the butter when ready. Makes 2 serves

• 8-10 scallops (depending on size)
• 2 tablsp crumbled parmesan cheese
• 1 red cayenne chilli,de-seeded, finely diced (to taste)
• 1 tablsp fresh thyme leaves
• 2 handfuls rocket (to serve)
• 50g (1¾ oz) salted butter

Clean the scallops to remove the hard muscle that holds the scallop in the shell.

Place the scallops on an oven-proof tray.

Pre-heat the grill to medium-high.

Place under the grill for 6 - 10 minutes, until starting to brown on top, but still soft and still slightly transluscent in the very centre.

Arrange on a bed of rocket leaves, spoon over some of the melted butter and sprinkle with crumbled parmesan.

Serve immediately!

Spicy Prawn Pasta With a Lemon & White Wine Sauce

makes 4 serves

• 500g short pasta (e.g. penne, fusilli, rigatoni, etc)
• 20 green prawns - uncooked, peeled, and deveined
• 3 garlic cloves, crushed
• ½ teasp dried red chilli flakes
• 2 tablsp fresh parsley, finely chopped
• Juice and zest of 1 large lemon
• 1 cup (250ml, 8½ fl oz) white wine
• 100g (3½ oz)unsalted butter, chilled, cut into small pieces
• 1 tablsp baby capers, rinsed
• 1 tablsp olive oil, plus extra to toss

Place remaining oil and the garlic in a frypan and heat gently over low heat. When the oil is hot, add the prawns, chilli and half the parsley, increase heat to high and cook for 2-3 minutes.

Remove the prawns and set aside, then add the lemon juice and white wine to the pan and allow to bubble and reduce for 2 minutes.

Briefly stir in the cold butter, lemon zest and capers until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta.

Toss together well and serve garnished with the remaining parsley. An Italian style classic!