FISH AND SHELLFISH

FISH AND CHIPS

Serves: 1

Preparation time: 15 minutes

Cooking time: 20 minutes

INGREDIENT	QUANTITY
Red snapper, goujon	150 gram
Salt	To taste
Pepper	To taste
BATTER: Flour Water Lemon juice Dry yeast Salt	230 gram As needed 10 ml 8 gram (1tsp) To taste

METHOD: For batter preparation use all in one method technique. Let the batter rest for 5 minutes. Dry and season the fish. Dredge it in batter. Deep-fry the fish in the oil until properly cooked. Serve with French fries and tartar sauce

TAR – TAR SAUCES

Serves: 5

Preparation time: 10 minutes

INGREDIENT	QUANTITY
Mayonnaise	250 ml
Gherkin : chopped	1 nos
Capers : chopped	10 gram
Hardboiled egg: chopped	1 nos
Garlic : chopped	1 clove
Lemon juice	10 ml

METHOD: Mix all the ingredients in a mixing bowl. This sauce is using as a dipping for fish and chip

EQUIPMENT/UTENSILS Chef knife Mixing bowl Wire whisk Tong Frying pan

CHILI CRAB

Serves: 2

Preparation time: 15 minutes

Cooking time: 20 minutes

INGREDIENTS A

Crab	2 nos
Turmeric powder	2 tbsp
Salt	As needed
Cooking oil	As needed

INGREDIENTS B

Dry chilli	7 nos
Red chili	5 nos
Onion (cut into ring)	1 nos
Garlic	5 cloves
Shallot	4 nos
Ginger	1 cm
Tamarind	1 tbsp
Lemon grass ( pound)	1 nos
Tomato (wedges)	1 nos
Oyster sauce	2 tbsp
Chilli sauce	3 tbsp
Tomato sauce	2 tbsp
Salt	As needed
Sugar	As needed

                                                                                                                

METHOD: Heat oil in frying pan. Marinate the crab with Ingredient A. Put crab in hot oil and cook until half cooked. Then tossed it. Heat some oil in another frying pan to sauté blended ingredients (shallot, garlic, ginger) Sauté them until sweat. Then put chilli blend. Cook for few minutes. Add in tamarind juice. Then put oyster sauce, chilli sauce, tomato sauce, tomato wedges and seasoning, Let them simmer for 5 minutes. Put in crab and onion ring and stir it well.

EQUIPMENT/UTENSILS                  Chef knife Chopping board Frying pan