Category Archives: Seekos / Seafood

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OCEAN BASKET’S GARLIC BUTTER SAUCE

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OCEAN BASKET’S GARLIC BUTTER SAUCE
150 g (±5 oz.) margarine/butter (preferably Rama)
250 ml (1 cup) fresh cream
2 tablespoons lemon juice
1 teaspoon Aromat/fish spice
¼ teaspoon parsley
1 teaspoon Portuguese spice
2 – 3 fresh chopped garlic

Melt margarine/butter in a pot. Add the cream, lemon juice and other spices.
Do not allow the sauce to come to a boil as it will over cook. Simmer until it thickens.
Pour over cooked prawns/half-shell mussels/fish/steak and top with chopped parsley and lemon wedges on the side. Serve hot with spicy rice and crispy chips
Photo: Rina Watkins

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GARLIC PRAWNS WITH PEPPERCORNS

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GARLIC PRAWNS WITH PEPPERCORNS
700 g fresh whole prawns, peeled and deveined
2 tablespoons oil
4-6 cloves garlic
2 coriander roots
1 teaspoon black peppercorns
1 small carrot, shredded
1 small white cabbage, shredded
salad leaves, for garnishing
Seasoning Ingredients:
1 tablespoon fish sauce
½ teaspoon light soy sauce
1 teaspoon oyster sauce
1 teaspoon sugar
9 tablespoons water Continue reading→

LEKKERSTE CALAMARI

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LEKKERSTE CALAMARI

Vat jou calamari ringetjies en gooi dit in n bak met water waarin 4 eetlepels koeksoda geroer is. Laat die daarin lê vir so 3 – 4 ure. Hoe langer dit lê hoe sagter is dit. Haal dan uit en spoel dit baie goed af met kouewater. Vat nou klein pakkie selfrasing meel en gooi daarby 2 tl sout en halwe potjie vis speserye , maar die Robertsons maak. Meng deur. Gooi calamari ringetjies daarin en druk meel met hande goed vas. Bak dan in deepfryer verkieslik in baie warm tot crispy. As nog sout kort strooi sommer so oor warm calamari in bak. Ek maak n geelrysie daarby. Tartar sous of suurlemoensap of smelt botter met knoffel daarin en gooi oor. Jy sal jou calamari nooit weer anders maak nie.

Resep: Maureen Jansen van Rensburg

ANDRE’S CRAB SHRIMP TUNA AND MANGO SALAD

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ANDRE’S CRAB SHRIMP TUNA AND MANGO SALAD
Crab sticks 400 g shredded or sliced
Shrimp cleaned 400 g
Tin tuna drained
Can mielies drained
Few tablespoons mayonniase
Clove garlic and ginger crushed
Chopped chilli
Cilantro

Mix together add salt and pepper.
Finally add one mango chopped into pieces.
Don’t mash mango or mix too much..
Enjoy

Recipe and photo: Andre Arendse

HOW TO CLEAN MUSSELS

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HOW TO CLEAN MUSSELS
Farm-raised mussels are thankfully quite clean to begin with and don’t require the rigorous individual scrubbing-under-water that wild mussels do, but you’ll still have to give them a quick once over.

STEP 1: RINSE AND SCRUB AS NECESSARY
Place your mussels in a colander or bowl in the sink and run them under cold water. Rinse them to get rid of any debris or seaweed on their outer shells. If you feel any muddy spots, rub them off under the water, but you’re very unlikely to with farm-raised mussels. Continue reading→

PRAWNS IN THAI RED CURRY SAUCE

Posted on by Posted in Chinees / Thai / Asian, Seekos / Seafood 1 Comment

PRAWNS IN THAI RED CURRY SAUCE
2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
1 – 3 tablespoons Thai red curry paste, depending on spice preference
2 tablespoons curry powder
1 cup coconut milk
½ cup low-sodium chicken broth
1 kg prawns, cleaned and devained
1 teaspoon fish sauce
1½ teaspoons sugar
3 carrots, julienned
fresh coriander
spring onion
Garnishes: Continue reading→

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