Seafood Saute With Coconut And Nuts Vatapa De Camarones Y Pescado Recipes

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HONEYED MANGO AND CHICKEN SAUTE WITH TOASTED CASHEWS



Honeyed Mango and Chicken Saute with Toasted Cashews image

Provided by Aida Mollenkamp

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon honey
6 boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup salted cashews
3 medium garlic cloves, thinly sliced
1/4 medium yellow onion, roughly chopped (about 1/4 cup)
1 medium mango, roughly chopped (about 1 cup)
Sesame Rice, recipe follows
3 1/2 cups water
2 cups long-grain rice
1 tablespoon kosher salt
2 tablespoons toasted sesame oil
1/4 cup white sesame seeds

Steps:

  • In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
  • Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
  • When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
  • Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
  • Yield: 4 servings
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Ease of preparation: easy

KATAIFI SEAFOOD CRISP WITH SWEET AND SPICY MANGO SAUCE



Kataifi Seafood Crisp with Sweet and Spicy Mango Sauce image

Provided by Food Network

Categories     appetizer

Time 3h

Number Of Ingredients 29

10 shrimp, U-16-20's (16 to 20 shrimp per pound)
6 sea scallops, U-10's (10 sea scallops per pound)
10 ounces sea bass fillet
1 yellow bell pepper, julienned
1 red bell pepper, julienned
3 cups shiitake mushrooms, julienned
1 cup green onion, diced
1 cup cilantro, chopped
2 ounces garlic, minced
2 ounces ginger, minced
4 tablespoons oyster sauce
4 tablespoons sesame oil
2 boxes kataifi (finely shredded filo dough)
1 cup orange juice
1/2 cup lemon juice
1 fresh mango, chopped
1/4 cup Lingham's chili sauce
1 cup sugar
1/2 cup distilled white vinegar
2 ounces ginger, chopped
1 stalk lemon grass, white part only, minced
1/2 cup cornstarch mixed with cold water to make a slurry
1/2 pound crabmeat, picked
4 stalks minced lemon grass, white part only
4 eggs
1/2 cup heavy cream
1 tablespoon sliced green scallions
Salt and white pepper to taste
1 package frozen puff pastry

Steps:

  • For the kataifi: Heat oil to 350 degrees for deep-frying. Roughly chop the raw shrimp, scallops and sea bass. In a saute pan over medium heat, saute the shiitake mushrooms, cilantro, green onion, red and yellow peppers, garlic, ginger and oyster sauce. Mix sauteed ingredients with seafood. Fold seafood mixture into kataifi to create a loose nest. Deep fry until golden brown and cooked all the way through.
  • For the sauce: Bring all ingredients except cornstarch to a boil. Add a little cornstarch slurry, then strain. If the sauce seems thin once it's been strained you can add a little more cornstarch slurry, but do it in a saucepan over low heat.
  • Ladle sauce into a small bowl; place it on the plate alongside the kataifi crisps.
  • Mix crabmeat, lemon grass, eggs, cream, scallions and season well with salt and pepper. Using a muffin tin cut small circles of puff pastry that has already been docked (pricked with a fork to allow steam to escape, thus preventing too much bubbling on the surface of the pastry during the blind baking stage). Spray the tins with cooking spray and line each one with the cut pastry. Line each tartlet shell with foil and fill with rice to help keep the shape. Bake blind (without the filling) at 350-degrees until golden, about 10 minutes. Pull out foil and bake 5 more minutes to ensure the bottom is nearly cooked through. Fill cups with crab mixture. Bake another 15 to 20 minutes until mixture solidifies and the pastry is completely cooked. Serve warm or at room temperature. PLATING Line a plate with iceberg lettuce and place tartlets on top.
  • Mix crabmeat, lemon grass, eggs, cream, scallions.

VATAPA FISH SOUP WITH COCONUT MILK



Vatapa Fish Soup with Coconut Milk image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons dende oil (see Note 1), or safflower oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
4 small jalapeno chiles, stemmed, seeded, and finely chopped
6 plum tomatoes, peeled, seeded, and coarsely chopped
Juice of 2 limes
1/3 cup dried shrimp (see Note 2), ground to a powder
1/3 cup cashew or peanut butter
2 cups chicken stock, homemade or best-quality canned
2 cups coconut milk
1/2 bunch cilantro, leaves only, finely chopped
1 teaspoon salt
Dash Tabasco, or to taste
2 pounds fish fillets, bones and skin removed, cut into 1inch cubes
1 pound large cooked shrimp, cut into 1/2 inch chunks
6 to 8 sprigs cilantro, for garnish (optional)
2 limes, cut into wedges

Steps:

  • In a large stock pot, heat the dende oil over medium low heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco.
  • When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place in the fish in a single layer. Place the pan over medium low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer. Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time. Distribute the fish evenly among 6 or 8 bowls. Taste the broth for seasoning and pour over the fish. Squeeze a wedge of lime over each bowl and drop it in. Garnish with cilantro sprigs, if desired, and serve.

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