Recipe Steamed Prawn with Spicy XO Sauce (Chili, Garlic, Ginger and Chives)

recipe steamed prawn xo sauce shrimp garlic chili ginger chives chinese sausage

Recipe Steamed Prawn with Spicy XO Sauce

Steamed Prawn with XO Sauce Recipe. Steaming tiger prawn with XO sauce recipe is quick, simple, and easy within elegant and mind blowing delicious result. I love steaming any kind of seafoods, lots of practices made me pretty good at it. I’ve posted several Delicious Steamed Fish Recipe,  two Steamed Scallops Recipe, two Steamed Crab Recipes, Steamed Lobster Recipe and also Steamed  Clams Recipe,  but ain’t any steamed prawn or shrimp recipe here, then boom; here it’s now!!!

recipe xo sauce prawn steamed shrimp chili ginger garlic chives

Steamed Prawn with Spicy XO Sauce

recipe xo sauce lee kum kee dried scallops shrimp chili roe

XO Sauce (Lee Kum Kee Brand)

XO sauce is a savoury bomb, that’s the correct definition for my taste buds. Chinese XO sauce made of  several premium dried seafoods, including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Iham, and abalone added too to XO Sauce. The roughly chopped rehydrated dried seafood then cooked  slowly with chili peppers, onions, and garlic then added cognag or other old liquor, this is what XO (extra old) Sauce name comes from. I’m using Lee Kum Kee Brand XO Sauce for this recipe, it’s savoury enought even without any Iham at all (it’s also Halal). Lee Kum Kee penetrated Indonesia with their halal version sauces and condiments because the Indonesian majority population is moslem.

recipe prawn xo sauce steamed shrimp garlic chili chives ginger chinese sausage lap cheong

Steamed Prawn with Spicy XO Sauce

recipe steamed prawn garlic chili xo sauce chives lap cheong steam shrimp recipe

Steamed Prawn with Spicy XO Sauce

My fellow friend Conor Bofin on his Steamed Cod Fish with Saffron and lemon Recipe had a very fancy looking photographs because the pricey saffron threads is clearly visible laid over the sliced lemon instead of over the cod fillet for favouring photography session over flavouring function. Got me into a lil bit of dilemma, but then i decided that ain’t gonna did that on this recipe, that’s why you saw the chinese sausage as the main visible topping over my steamed prawn instead of some stringy dried scallops as the main ingredients of  XO sauce. Yup, i put the damn expensive Lee Kum Kee XO  Sauce (16 USD for 80 grams) directly over the prawn meat and  stuffed some of it in the prawn head, the end result made me not feeling regret at all.

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Steamed Prawn with Spicy XO Sauce

recipe xo sauce steamed prawn shrimp garlic chives ginger

Steamed Prawn with Spicy XO Sauce

Very fresh tiger prawn or shrimp cleaned, the tail butterflied from the back side and then steamed with spicy chinese XO sauce.The savoury XO sauce acompanied with lots of chopped fresh chilies, garlic, ginger and white part of chinese chives then finelly topped with my Homemade Chinese Sausage or La Chang. Make sure you finely chopped all the spicy topping for steaming prawn to ensure all the spiciness goodness released once the prawn cook in the high heat steam. No need more oil added into the steamed prawn, beside the umami oil from the XO sauce, the chinese sausage fat rendered during the cooking too.

steamed shrimp xo sauce spicy chili garlic ginger chives oil tiger prawn

Steamed Prawn with Spicy XO Sauce

Steamed prawn recipe  is easy, but a little bit tricky. Timing is the key of any steaming seafood. DO NOT OVERCOOKED! prawn or shrimp because the flesh gonna be tough and rubberry.. You should stop steaming the prawn until nearly done, the remaining heat will throughly cooked the prawn meat in the platter. When you throughly cooked  the prawn in the steamer, it will be overcooked once you serving it in the dinner table.  Medium size  prawn or large shrimp that already butterflled need about 3 to 5 minutes to be cooked in the steamer.

xo sauce prawn recipe steamed shrimp garlic chili ginger chive chinese sausage lap cheung

Fresh Tiger Prawn in Spicy Xo Sauce with Chili, Garlic, Ginger, Chinese Sausage and Chives

steamed prawn xo sauce chili garlic chives chinese sausage shrimp

Fresh Prawn with Spicy XO Sauce with Bamboo Skewer on it

The freshness of the prawn or shrimp is the key for making a delicious steamed prawn.  First, you should choose the freshly catch prawn, or even better if you had live prawn that swimming in the tank, just the same whan you want to make  Raw Shrimp or Prawn Sashimi Recipe. The meaty part of the tail butterflies and then the vein removed. I put some bamboo skewer from the body to the tail stighly through out the prawn to prevent the tail curled up once it cooked.

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Sweet and Succulent Steamed Tiger Prawn

prawn xo sauce steamed shrimp garlic ginger chili chives chinese sausage

Steamed Prawn with Spicy XO Sauce, Damn Delicious!!!

The steamed tiger prawn in spicy XO sauce is damn delicious. The tiger prawn is really sweet and succulent with all the savoury and umami flavour of the XO sauce and spicy bursting aromas and flavour of spices blended into an very seductive food porn scene. I love steamed chinese sausage too, it’s soften and the translucent fat give and extra kick into the whole dish.

xo sauce prawn recipe steamed shrimp with garlic chili ginger chives lap cheong chinese sausage

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Ingredients

  • 500 gr, 8-10  medium size tiger prawn (you can replace with any kind of lobster or shrimp)
  • 1 tbsp lemon juice or lime juice
  • 1/2 cup 40 grams XO Sauce (I’m using Lee kum Kee Brand XO Sauce)
  • 6 cloves garlic, finely chopped
  • 4 or more chili pepper, finely chopped
  • 1 thumb size ginger,finely chopped
  • 10 chinese chives separate the green and white parts, finely chopped
  • 1/2 Homemade Lap Cheong or Chinese Sausage, finely chopped
  • salt and pepper to taste
  • bamboo skewer

Garnish: chopped chilies and green part of chives

How to Make Steamed Prawn with Spicy XO Sauce:

  • Preheat the steamer over high heat
  • Butterfly the the prawn tail from the back without cutting the dorsal shells, devein and clean it under running water
  • Springkle the salt and drizzle the lemon juice over the prawn, let it sit for 5 minutes and then discard the dripping liquid
  • Spread the XO sauce  over the prawn meat and stuffed some in the head
  • Put another topping over the prawn and XO sauce
  • Insert the bamboo skewer through out the prawn from the head straight to the tail 
  • lay the XO sauce prawn over heatproof  and then steam the prawn for about 3 to 5 minute
  • DO NOT OVERCOOKED the XO sauce steamed prawn , so check the prawn doness every minute
  • Served the XO sauce steamed prawn immediately with the garnish

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Chinese Style Steamed Live Lobster with Garlic, Ginger, Scallion and Soy Sauce

steamed lobster with superior soy sauce chinese style

Chinese Style Steamed Lobster with Superior Soy Sauce

Steamed live lobster in Chinese Style with Garlic, Ginger, Scallion and Superior Soy Sauce Recipe. Cantonese style steamed lobster is less popular compare to the stir fried, but i assured you this simple steaming version is delicious too. Live or very fresh lobster steamed and then served with it’s very own natural sweetness and a hint of garlic, scallion and ginger infused in a superior soy sauce mixture. Steamed lobster is a very easy,  simple and yet elegant dish that would impressed everybody.

recipe steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Chinese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

The chinese style steamed lobster recipe is an alternative quicky dish. Beside the fact that steaming is one of the healtiest way of cooking, the result is surprisingly superb. Lobster is lobster right, it must be succulent and delicious even if you simply eat the raw lobster straight away after you freshly killed and shuck the meat of the live lobster. I’ve try lobster in very different way but none of steaming method before,  so you should give it a try sometimes. Here’s the list of of lobster recipes;

steamed lobster recipe chinese style soy sauce mushrooms ginger garlic bamboo lobster

Cantonese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

Cantonese style steamed lobster recipe is a very easy and quick to prepare. The live lobster killed and cleaned first, since I love the lobster tomaley and all the goodness in the head so i let it steamed whole. If you didn’t want that part you can halved the shell then removed the tomaley under running water first. The cleaned lobster then laid in a heatproof glass bowl, meanwhile the chopped  garlic, ginger and white part of the scallion stir fried until charred and caramelized in a smoking hot wok pan with a little ammount of lard or oil first. The garlic mixture then boiled slowly with superior soy sauce for about 10 minutes until the garlic, ginger and scallion flavour infused to the soy sauce. After the soy sauce coolled down a little bit, i sieved the soy sauce with cheese cloth first before used for unecessary good looking presentation.

how to steamed live lobster recipe with garlic ginger scallion soy sauce

The Lobster Anthena Sneaking Out from the Steamed

How to steamed the whole lobster is one the hell of hillarious steps, once again for unnecessary presentation i insist to kept the spiny lobster long anthena, it’s even sneaking out from the steamer. The cleaned lobster dredged with the garlic, scallion and ginger infused soy sauce then the entire bowl wrapped goodly with aluminium foil to lock the moisture while the steaming process. No need to discard the steamed lobster drippping liquid first before put the soy sauce, simply mix it all the way. Steamed lobster dripping is sweet without fishy odor at all unlike the Cantonese Style Steamed Live Grouper Fish dripping that really smells muddy and fishy. Hot sesame oil poured to the steamed lobster and then garnished with chopped cilantro and julienned ginger just before serving.

live bamboo lobster steamed resep lobster bambu tim chinese food

Live Bamboo Lobster

I purchased the live bamboo lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. The live bamboo lobster in this recipe weighed about 350 grams and cost me about 14 $ (40 USD/kg). Iane fish market is a trusted live seafood distributor that provide many kinds of farmed live seafood, including many kinds of groupers; mouse grouper, coral trout, mud grouper. Beside, they provide several variant of lobster, including slipper lobster, bamboo lobster, and sand lobster. One thing for sure, they provide it with much more afforable price tag rather than fancy live seafood restaurant all over Jakarta. Handling live lobster is really pissing me off,  the lobster can’t stand still and kept cracling all over once i tried to photograph it, so i sedated the lobster by put in in ice bath first.

recipe steamed lobster garlic ginger soy sauce easy chinese style steamed bamboo lobster bambu

Chinese Style Steamed Live Lobster


Spinny lobster is the only lobster available here in Indonesia, it’s easily noticed for it’s spiny head, clawless body with a very long anthenas. Tropical ocean didn’t suits any clawned lobster like Maine lobster. I’m using live bamboo lobster for this recipe, the shell isn’t as hard as the clawned lobster and it’s made easier to crack open. The meat and shell weight ratio of spiny lobster is less compare to the clawned lobster once it cooked, but it much more succulent and sweeeter than the clawned lobster. So made your own choices, you can use the Maine lobster or even prawn instead of spiny lobster for this recipe.

recipe lobster steamed with garlic ginger soy sauce chinese style cantonese bamboo lobster

Chinese Style Steamed Whole Bamboo Lobster

Steaming whole lobster is tricky, timing is the key of any steaming seafood. DO NOT OVERCOOKED lobster because the lobster meat  gonna be tough and rubberry. Trust me, you won’t ever wanted to overcooked your pricey steamed live lobster. You should steamed the lobster until nearly done, the remaining heat will throughly cooked the lobster meat. When you throughly cooked  the lobster, it will be overcooked once you serving it in the dinner table. 7 to 10 minutes is what needed to steamed whole lobster in  medium size (about 300-500 grams).

recipe steamed live lobster chinese style with ginger garlic superior soy sauce

Steamed Live Lobster with Superior Soy Sauce

The steamed lobster served with a dip of black vinegar, ginger and chopped bird eye chillies. Sounds boring, but trust me, your taste buds will apreciate the sweetness and the soft texture of the steamed live lobster. The steamed lobster with garlic, ginger, scallion and soy sauce is already delicious without any dipping actually, but it’s too obvious that anything taste better with chilies for my Indonesian licking.

recipe steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Ingredients

  • 1 medium size live bamboo lobster (you can replace with any kind of lobster or prawn)
  • 1 tbsp lemon juice 
  • 1 tbsp of brown sugar (or rock sugar)
  • 2 tbsp of premium light soy sauce
  • 1 tsp premium mushroom sauce
  • 1/2 cup water
  • 1/2 tsp of sesame oil
  • 1 tbsp olive oil for stir frying
  • 2 tbsp  of  angciu /chinese cooking wine
  • 1/2 tbsp oyster sauce
  • 3 cloves garlic, finely chopped
  • 3 cm knob of ginger, finely chopped
  • 1 scallion (white part only), finely chopped

How to Make Chinese Style Steamed Lobster:

  • Mix all liquid ingredients and dissolved the rock sugar on it prior to steaming the lobster, set aside
  • Rub the lobster lighly with salt and lemon juice, set aside
  • Heat the olive oil in a wok until smoking hot, then stir fry the garlic, ginger and scallion until fragrant, charred and completely caramelized
  • Pour the soy sauce mixture and bring it to boil, simmer for about 10 minutes, turn off the heat then set aside (i sieved it with cheese cloth before use),
  • Put the lobster in heatproof steaming pyrex bowl, cover the bowl with alumunium foil
  • Steam the lobster about 5- 7  minutes until done depending of the lobster size
  • DO NOT OVERCOOKED, so check the steamed lobster in the  couple of last minutes
  • Put the fish in a serving plate, garnish with chopped cilantro then pour the sesame oil

Garnish: Chopped cilantro

Dipping sauce *optional : Chinese Black Vinegar, Soy Sauce, Jullienned Ginger, Chopped Bird Eye Chillies

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Recipe Ebi Sashimi (Japanese Sliced Raw Live Shrimp or Prawn, Served with Soy Sauce Dip)

recipe raw prawn sashimi live shrimp japanese ebi sashimi

Ebi Sashimi ( Japanese Style Sliced Raw Prawn or Shrimp)

Homemade Ebi Sashimi is a Japanese simple dish consisting thinly sliced of very fresh raw flesh from live shrimp or prawn.  Sashimi lloterrary means “pierced meat”,. The preparation of ebi or prawn sashimi is quite simple, no need of cooking, just a chef’s knive skills involved. The live shrimp or prawn used to be prepared just before serving, even it’s ususally prepared by sushi chef right infront of the hungry customers. The chef twist the body of the prawn to separate it from the head, devein, cleaned, sliced  and then served, that’s it!. Most of you may think it’s sounds icky, but i’m pretty sure that i had a pretty high standard of taste buds,  you should try give it a try first!, don’t overthink and then you’ll gonna love it. I love eating raw prawn, shrimp or lobster, if you want to introduced yourself with eating  raw seafood, i think my spicy and tasty Live Lobster Ceviche Recipe will be a great starter, just adjust the ingredients with prawn, shrimp, scallops or any fish fillets you’ve got.

recipe shrimp sashimi how to eat raw prawn sashimi ebi japanese sweet shrimp

Raw Prawn Sashimi

Prawn sashimi used to be served ikizukuri style; the prawn or shrimp flesh is thinly sliced while the head laying beside is still crawling, twitching, and moving. If you didn’t had a stoneheart like mine and consider it’s over than too fresh, ask nicely to the chef to remove the head from the serving plate. Instead of discarding the prawn or shrimp head, the sushi chef used to deep fried or grill it to made a little side snacks. But i think i’m not gonna do that, i’m gonna made a shrimp or prawn head miso soup using my Japanese Lobster Miso Soup Recipe.

live prawn swimming in tank recipe making ebi sashimi tiger black prawn

Live Giant Tiger Prawn Swimming in a Tank, Ready to Catch for Making Ebi Sashimi

I’m using live giant black tiger prawn for making this prawn sashimi. The giant tiger prawn was pretty huge, weight about 150-200 grams each and about 25-30 cm long, only six of seven of giant tiger prawn for a kilo. Tiger prawn flesh got a bluish translucent color when it’s raw. Live giant tiger prawn is not available at all market here in Indonesia, you can go to trusted supplier of live prawn. In jakarta there  several live prawn supplier; Iane fish market, Everfresh fish market, Bandar Djakarta Fish Market or in Grand Lucky Supermarket. If you can’t access the live prawn or shrimp, purchase the vaccum packed ones with certified sashimi grade.

live giant tiger prawn for sashimi ebi japanese raw shrimp suchi

Live Tiger Prawn Compeletely Sedated in Ice Cold Water on a 12 Inches Shallow Porcelaine Bowl

Killing live giant tiger prawn for making sashimi is another tricky problems. My palm is almost injured once i try to grab it with my bare hands. I was trying to handle it with my hands and taking it’s photograph, but it’s keep jumping all over and made a hillarious kitchen mess.  My sister told me that she used to sedate the lobster or catfish with ice cold water and lucklily once i try it, it’s works. The ice cold water made the prawns sedated without killing them.  I put one of the live giant tiger prawn in a 12 inches (30 cm diameter) bowl filled with ice cold water to compare the  prawn size. The freshness of the ingredients is the key of delicious sashimi. Never buy raw shrimps or prawn from market stalls to make shrimp sashimi, even it’s freshly caught, the fluctuative temperature during the transportation may degraded it’s qualities. So, i personally only eat sashimi once it’s only from a live prawn or shrimp.

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Fresh Raw Prawn Meat with Bluish Translucent Color

Before you thinking to made your own prawn sashimi, you should know there’s several rules to follow for making a delicious, edible and SAVETY prawn sashimi.  Prawn sashimi is eaten raw,  any improper preparation and excessive intake can lead to food poisoning.  Any raw animal product like raw prawn flesh is a high risk food. Marine prawn or shrimp are commonly used in prawn  sashimi.  Their shells are easily contaminated by pathogens, like Vibrio parahaemolyticus and Vibrio cholera, the risk even higher with eating raw freshwater prawn or shrimp. In order to reduce the risk, you should pay extra attention on the following tips to make prawn or shrimp sashimi at home :

  • If you had live shrimp or prawn, keep it  alive as long as posible, kill it just before served as sashimi,
  • If you had a vaccum packed prawn or shrimp with cerrtified sashimi grade, thaw it in the fridge overnight or submerged the whole package in a cold water before making sashimi, never thawing it in room temperature or your sashimi prawn or shrimp gonna be spoiled.
  • Keep all the tools clean and properly desinfected for making sashimi, stop handling sashimi if there are accidentally wounds / cuts on your hands.Cleanliness is the law for the sushi chef!!!
  • Keep the shrimp or prawn cold, right after you dressed the live shrimp or prawn, put some ice to kept it cold, it’s better you served prawn or shrimp sashimi over a bed of ice.
  • Keep it fast and moving, dress your prawn or shrimp quickly and served it immediately, it’s better to served raw prawn or shrimp sashimi within 2 hours after the prawn or shrimp killed and dressed.
  • Incase your sashimi is not fresh or with a strange taste (usually from the frozen vaccum pack), stop eating it.
  • Consult the doctor  if gastrointestinal symptoms appear after eating raw shrimp or prawn sashimi
ebi sashimi how to make raw shrimp sashimi live tiger black prawn sashimi

Prawn Sashimi Served Over Rice Vermicelli

Prawn sashimi  is typically draped over a garnish. The typical garnish for serving sashimi is shredded or grated daikon white radish, sisho or perilla leaf, sliced lime or lemon, and boiled rice vermicelly. Sashimi is normally served only with a dipping soy sauce, wasabi paste, and  thinly jullienned fresh ginger. I used to add some chopped birs eye chillies and chinese black vinegar. Chilli and vinegar may overpowering the natural sweetness of the raw prawn or shrimp flesh, but a splash made the sashimi tasty even more. Wasabi paste give extra hotness flavor and it’s  also killing harmful bacteria and parasites that could be present in raw seafood

recipe prawn sashimi ebi amaebi shrimp raw soy sauce wasabi glass vermicelli recipe

Giant Tiger Prawn Sashimi

raw prawn sashimi ebi amaebi shrimp sashimi tiger prawn sashimi succulent sweet flesh

Raw Live Prawn Sashimi with Savoury , Sweet, Succulent, Bounchy and Crisp Flesh

How does raw prawn or shrimp flesh taste like ?? well to answer that question, at least you’ve gotta try once. Raw prawn or shrimp meat taste savoury and umami sweet with a hint of the sea, live prawn or shrimp meat  isn’t fishy at all . The texture is succulent and bounchy with a tone of crisp, just like a cross combination of konyaku jelly and agar with a little bit of crisp when you chew it. Giant tiger prawn flesh got a pretty nice flavour, eventhough the meat isn’t as sweet as Amaebi shrimp that used to be served as ebi sashimi in Japan.

Ebi Sashimi Recipe ( Live Prawn or Shrimp Thinly Raw Sliced Meat):

  • 1 kg of live giant tiger prawn or shrimp
  • ice box with crushed ice block
  • ice cold freshwater
  • 1 medium size daikon radish, peeled
  • 1 lemon or lime, thinly slice
  • 1 pack rice vermicelly, cooked with package instruction, set aside
  • sisho or perilla leaves
  • Sesame Seed, toasted

Ebi Sashimi Prawn or Shrimp Sashimi Dipping Sauce Recipe:

  • Kikkoman (Japanese sauceapanese soy sauce)
  • Wasabi Paste
  • Thumb size fresh ginger, thinly jullienned*optional
  • Chinese black vinegar*optional
  • Bird eye chillies, finely chopped*optional

 How to Make Ebi Sashimi (Thinly Sliced Raw Prawn or Shrimp Meat):

A. How to humanely killed live shrimp or prawn:

  • Add about 3 -4 cups crushed ice in 1 litre water, put the live shrimp or prawn on it, close the bown with lid incase the shrimp trying to jumped out
  • Wait until 2-3 minutes until the shrimp or the prawn  is totally onconcious but still alive
  • Hold the live shrimp or prawn with both of your hand, twist the body againds the head to compeletely seperate it
  • Washed the head and also the body under running ice cold water and put the cleaned shrimp or prawn on ice box
  • Repeat this step one by one until all your shrimp or prawn is cleaned
  • REMEMBER TO KEEP THE SHRIMP OR PRAWN COLD

B. How to Prepare or Dress Shrimp for Sahimi:

  • First you have to devein the prawn or shrimp, using a sharp tiny scissor, cut the back of the shrimp and pierce the middle side of the back longitudinally
  • Discard the entire vein
  • Peel off the shrimp or prawn meat from the shell
  • Washed it with running ice cold water from any debris or shell fragment and put it in the ice clean box
  • Repeat this steps until all the shrimp or prawn meat is compeletely peeled
  • You can thinly slice, or butterflied  the meat first, but i like to split it in half and then cut into bite size
how to slice live prawn sashimi japanese raw shrimp ebi sashimi serve over rice vermicelly

Raw Giant Prawn Sashimi, Deveined and split into two, ready to cut into bite size

  • Keep the sliced raw prawn or shrimp meat for sashimi in ice box before serving
  • REMEMBER TO KEEP THE SHRIMP OR PRAWN COLD

C. How to Arrange Prawn or Shrimp Sashimi Platter:

  • The simple platter of prawn or shrimp sashimi may vary a lot, but i like to put mine in a shallow plate
  • Put the grated daikon and sisho leaf side by side
  • Lay the rice vermicelly and arrange the sliced raw prawn or shrimp sashimi over it
  • Put few slice of lemon or lime as a garnish
  • Served the raw prawn or shrimp sashimi aside with the dipping sauce
  • I like to hold the sliced raw prawn or shrimp sashimi and the rice vermicelly with chopstick and then dip it into the dipping soy sauce, then eat and enjoy it!!!

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Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes

recipe lobster ceviche with tomato lemon lobster recipe

Recipe Lobster Ceviche with Cherry Tomatoes and Kaffir Limes

Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes. Ceviche, also called cebiche, or seviche a  dish made of fresh diced raw seafood that pickled or cured in a citrus juices with addition of chopped chillies, onions and among other seasoning. Ceviche is popular appetizer in Central and South America region and considered as Peru national herrittage dish. Ceviche is mostly made of raw fish fillet like tuna, salmon, Chilean seabass or other white flesh fishes, but it’s can also be substitude with any kind of seafood like shrimp, squid, scallops and also lobster tail meat. I’m such a fanatic fans of lobster, i’ve made French Style Lobster Thermidor Recipe, Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe, Chinese Style Lobster with Sweet and Sour Chili Sauce Recipe, Japanese Style Lobster Miso Soup Recipe, French Style Butter Poached Lobster with Fennel & HerbsItalian Style Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens, and  Balinese Style Grilled Lobster with Spicy Chilli Sauce Recipe; none of the list of lobster recipe using raw lobster meat, i guess this lobster ceviche is worth to try.

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Homemade Lobster Ceviche with Tricolor Cherry Tomatoes, Kaffir Limes Juice and Pulp and Cilantro Leaves

Lobster  ceviche  with cherry tomatoes recipe is pretty American style since i add some chillies, finely chopped onions and served it with corriander leaves. Instead of using cooked lobster like commonly lobster ceviche recipe on the internet, i just blanched my lobster on a boiling Homemade Bouquet Garni infused water. I’m not attemt to cooked the lobster, but i guess i had to do this since peeling lobster tail meat without prior blancing could be such  a big mess and not that easy to do, beside that, blanching could sterilized the lobster shells. To prevent the remaining blanching heat cooked the lobster meat, i dip the blanced lobster in a large ice bath to suddently lower the temperature and stop the cooking process, remember that warm uncooked meat is the best inviroment for bacteria to growth too.

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Making lobster ceviche and any other uncooked raw seafood dish is sounds intimidating to almost amateur cook, not exception for myself. I guess it’s slightly challanging; but first, you should really know how to handle the raw lobster tail meat properly. The first and the key of the safe and also delicious lobster ceviche is the freshness of the lobster meat. I guess it’s preferred the live lobster rather than the frozen, but if you can access the live lobster at least choose the ‘sashimi grade’ which is usually vaccum packed frozen lobster tail meat in a gourmet store. Freshly cought lobster for making ceviche is quite bargaining, as long as you make sure it’s really fresh. Never even thought to use the died lobster in a traditional or even worst in a supermarket that probably laying there more than hours. Once you’ve got the lobster, you need to clean and wash all the equipments to making the lobster ceviche, including your hands. Keep all the ingredients in a cold temerature between 0° C to 4° C, which means refrigerate right after you cut the lobster meat. For savety reason, i didn’t recommend raw lobster ceviche for a pregnant woman because her fetus (unborn baby) are at risk if she eats raw or undercooked seafood, considering that raw seafoods are possibly and more likely contain parasites or bacteria than foods made from cooked seafood.

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Live Spinny Lobster for Making Lobster Ceviche

I’m making my homemade lobster ceviche and cherry tomatoes with a relatively medium size spinny lobster weighed about 350 grams. I purchased the live spinny lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. Iane fish market is a trusted live seafood distributor that provide many kinds of seafood, including many kinds of lobster, slipper lobster, coral trout, mouse grouper, mud grouper and many more. One thing for sure, they provide it with much more  bargain price tag rather than fancy seafood restaurant. For the cherry tomatoes, i use tri color cherry tomatoes; green, red and yellow cherry tomatoes that quite pleasant for eyes. I didn’t sure if it’s from different species but i guess the green ones is the raw state of either of the red nor the yellow cherry tomatoes.

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Jeruk Jungga, Asam Jungga or Jeruk Batak

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Asam Jungga (Thin Skin Kaffir Limes from North Sumatra)

To made my lobster ceviche special even more, i’m using local kaffir limes called jeruk junggaor asam jungga, an endemic Varieties of kaffir limes that grown in North Sumatra and you know what, i’m feeling so damn lucky since my causin flow it away with her from our Bataknese descent land. For the record, asam jungga or jeruk jungga is pretty damn pricey in Jakarta, especially for the bataknese people since authentic Arsik or Naniura using it. Jeruk jungga or asam jungga could be worth about IDR 7.000-15.000 (70¢- 1.50¢ USD) for each of it. The distict different of jeruk jungga and common kaffir limes is the thickness of the skin; jeruk jungga got much more thinner than kaffir limes. The limes pulp within the ceviche is a great touch too, bursting sourness when you blast the pulp out while chewing the succulent lobster meat.

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Succulent and Sweet Raw Lobster Tail Meat Ceviche

The authentic lobster ceviche made of raw lobster tail meat, but i guess the term raw is not fully truth since the meat protein is denaturated with the additional of acid liquid which is lime juice.  Lime juice is  actually citric acid could break the bridge or chain of protein amino acid in the lobster meat and turn it out into opaque, just like a process of denaturation by heat or cooking. Beside that crappy chemistry, citric acid or low Ph liquid could kill several kind of bacteria and parisites, not all but i guess it’s fine because many people didn’t get died of it anyway. Traditionaly, lobster ceviche was marinated for about three to five hours, but i gess some restaurant just made it after the order comes. Lobster ceviche usually served with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta.

raw lobster ceviche recipe salad lobster meat tomato

Lobster Ceviche Recipe with Cherry Tomato and kaffir Lime


Lobster Ceviche Recipe with Cherry Tomato and  kaffir Lime:

  • 1 medium size live lobster (about 300-500 grams)
  • 150 grams cherry tomatoes (green, yellow and red cherry tomatoes), thinly slice
  • 2 Jeruk Jungga or Asam Jungga (Kaffir Limes), juiced one and a half of it and carefully pulped the rest of it
  • 1 shallot, finely chopped
  • 1/2 tbsp light olive oil
  • 1 tsp salt
  • 1/4 tsp sugar or honey
  • 1/2 tsp freshly ground black peppercorn
  • 2 tbsp minced cilantro or flat leaf parsley leaves
  • 2 bird eye chillies #optional
  • 1 Homemade Bouquet Garni

How to Make Lobster Ceviche with Cherry Tomatoes:

  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and blanch it until the shell turning red  for about 1 minute. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, twist the tail and away from the head to seperate them. 
  • Remove the lobster meat from the tail, remove the middle vein and thinly slice the lobster meat into bite size. Put it in a clean airthight container and put it directly to freezer.
  • I recommended to freeze it for about 1 hour before adding the rest of the ingredients.
  • Combine the lobster tails with lime and the rest of the ingredients, chill it for up to 5 hours.
  • Serve the lobster ceviche with cherry tomatoes chilled with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta

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Lobster Thermidor Recipe (Roasted Spinny Lobster with Creamy Bechamel Sauce and Melted Cheese Topping)

Lobster Thermidor Recipe

Lobster Thermidor Recipe

Lobster Thermidor Recipe. Lobster Thermidor is a classic French lobster dish consisting of cooked lobster meat with a mixture of white bechamel sauce, cognac or brandy, tarragon, mustard and any other ingredients that stuffed into a splitted lobster shell and then topped with cheese and broiled until the cheese is melted and charred. Typically cheese for lobster thermidor topping was gruyère or emmenthal, but you can also be using any easy-melt cheese like mozarella or young parmesan.

Lobster Thermidor with Creamy Smooth Bechamel Sauce

Lobster Thermidor with Creamy Smooth Bechamel Sauce

Basic lobster thermidor sauce is a white bechamel sauce, which is composed of a lightly sauteed roux and poured with milk and heavy cream. Chopped button mushrooms also added within the sauce to give an extra bites. Making a smooth and light bechamel sauce it’s the key of delicious lobster thermidor, because too heavy bechamel sauce can overpowering the natural sweetness of the lbster meat. Once you melted the butter in the heavy bottom sauce pan, swirl it to coat the pan and then lower the heat into medium low. After that put the flour into the pan and stir it vigorously, it will first turn creamy looking, then start to look a little grainy. Once the roux is gariny, this means that the flour granules have absorbed the butter, stop the cooking right here and take the pan off the heat before it starts to turn brown.
Lobster Thermidor with Tarragon and Mustard Powder

Lobster Thermidor with Tarragon leaves and Mustard Powder

The best lobster thermidor recipe need a smooth bechamel sauce, the trick is never overcooked or undercook the roux (mixture of butter and flour) for the bechamel sauce. Undercook roux made a floury smells bechamel, while overcooked roux made a burn hint to the bechamel sauce. After you turn off the heat, pour the milk slowly and stir the mixture until smooth and no remaining roux lump on it. Then you turn on the heat again and bring it to boil and simmer it until the bechamel sauce is done. You can mix the diced lobster meat at this point and season it properly.
Tarragon Leaves

Tarragon Leaves

Authentic lobster thermidor got mustard and also tarragon leaves on the sauce. Those two ingredients was a must ingredients within the lobster thermidor sauce. I was so lucky to get fresh tarragon in Jakarta, i purchased it from Ranch Market Supermarket. Tarragon bring a hint of sweet anise-like flavour while  the mustard give a pleasant spicy and lightly bitter aftertaste, both were blended into a very great combination. Mustard is a very potent spice, if you freshly grounded the seed, i think you need a pinch of it or you’ll gonna overpowering the entire dish. If you found a recipe with 1 tbsp of mustard powder for only 1 pound lobster, i guess it’s a little bit crazy.
Lobster Thermidor with Charred Broiled Melted Cheese Over it!

Lobster Thermidor with Charred Broiled Melted Cheese Over it!

Lobster thermidor recipe using the it’s lobster shells for a serving plate. You can split it down into two separated shells or butterflied it like mine. The lobster shells is crack open with sharp knive in the belly or in the back and let the opposide (which is the back or the belly) still remaining attached. Make sure you keep the tail and head portions of the shell intact while removing the meat, as the large half shells make an impressive presentation when stuffed. Butterflied lobster shell is better than splitted down lobster shell for a presentation purpose, beside it made a bigger space for the lobster thermidor mixture.
Homemade Cheese Baked Lobster Thermidor

Homemade Cheese Baked Lobster Thermidor

Making lobster thermidor  is quite an effort. First you need brush and clean the lobster under running water to get rid any dirt and debris from the lobster shells. After that you poached the lobster in a herbs infused boiling water that called  bouquet garni, which is a small cheesecloth bag filled with herbs and seasonings that is used to flavor poaching liquids and broths. You need to poached the lobster for about 2-3 minutes depend on the size of your lobster, you not want to cooked through the lobster meat, this steps is needed to made the lobster meat is easily extracted from the shells. To prevent the remaining heat continue cook the lobster meat, i suggest you to plunged the lobster into a bowl of ice cold water. After that you butterflied the shell by cracking it from the back (or the belly). After you extracted the lobster tail meat carefully and diced it into bite size, mix it with the bechamel sauce and mushrooms mixture and then stuffed it again to the lobster shells. Topped with cheese and then broiled until the cheese is melted. Lobster thermidor usually served alone with lemon wedges as a appetizer or alongside salad and toasted bread as a main course

Lobster Thermidor Recipe

Lobster Thermidor Recipe

Lobster Thermidor Recipe:

Ingredients

  • 1 medium size lobsters ( 1-11/2 pounds live spinny lobster)
  • 1/2 cup button mushrooms, diced
  • 1 lemon, juiced (i’m using kaffir lime)
  • 1/2 onion, diced
  • 1 shallots, miced
  • 2 tbsp unsalted butter(i’m using 1 tbsp butter+ 1 tbsp margarine)
  • 2 cloves garlic, finely chopped
  • 1 tbsp all-purpose flour
  • 1 tbsp cognac or brandy (i’m using dry white wine)
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1/2 cup finely grated gruyere cheese (i’m using mozarella cheese)
  • 1/4 tbsp mustard powder
  • 1/2 tbsp finely chopped fresh tarragon leaves
  • 1/2 bsp finely chopped parsley
  • cilantro or flat leaf parsley for garnish

How to Make Lobster Thermidor Recipe:

  • Preheat the oven to 375 F.
  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and poaced it until the shell turning red  for about 2-3 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, cut the back  in half lengthwise with a heavy sharp knife, pull apart the shell  to open it and carefully extract the tail meat. Dice the tail meat and claw meat and set aside.
step by step recipe lobster thermidor homemade

Step by Step Lobster Thermidor Recipe: Butterflied the Lobster Shells

  • Melt the butter and margarine in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the diced button mushrooms and stir gentry until the mushrooms soften. Turn off the heat
lobster thermidor recipe step by step making roux button mushrooms

Step by Step Lobster Thermidor Recipe: Saute the Roux evenly and Mix It with Button Mushrooms!

  • Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Add the cognac (dry white wine) and cook, stirring, for 10 seconds. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
lobster thermidor recipe bechamel sauce mushrooms roux cream cognac

Step by Step Lobster Thermidor Recipe: Pour the Milk Slowly and Stir Evenly!

  • Remove from the heat, add the mustard, tarragon, and parsley. Fold in the lobster meat. Put the mixture in the lobster shells.
lobster thermidor steap by step recipe making lobster thermidor

Step by Step Lobster Thermidor Recipe: Stuff the mixture in the lobster shell

  • Sprinkle the top with grated mozarella cheese.
lobster thermidor recipe make roasted lobster cheese sauce mushrooms

Step by Step Lobster Thermidor Recipe: Springkle with Mozarella Cheese!

  • Broil until the top is golden brown for about 10-25 minutes. Served it immediately and garnish with flat leaf parsley

Bouquet Garni Recipe:

  • 1 bay leaf
  • 1 small sprig fresh thyme
  • 3 sprigs fresh parsley
  • 4 sage
  • 1/2 teaspoon black peppercorns

Instruction:

  • Place the bay leaf, thyme, parsley sprigs, sage, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine.

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Thai Green Curry Crab (Hot and Spicy Green Chilli Curried Mud Crab with Lemon Basil Leaves)

recipe crab thai green curry hot spicy

Thai Green Curry Crab (Hot and Spicy Green Chilli Curried Mud Crab with Lemon Basil Leaves)

Mud Crab in Thai Gren Curry is one of my all time favourite dish because this thick creamy curry got a burst of flavour. Thai Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is an savuory curry originally from Thai cuisine. The velvety  “green” curry color derives from the color of processed thai lemon basil (daun kemangi) and green chillies. The “sweet” in the Thai language refers to the nice green color of it and nothing related with the taste. The additoon of  coconut milk made the curry broth got mild creamy green color.

thai green curry crab recipe thai authentic

Recipe Crab in Spicy Thai Green Curry Sauce

Gulai kepiting cabe hijau in Bahasa or gulai ketam lado mudo in Minangkabau is Indonesian green chilli-based curry that usually using blue crab instead  mud crab. This spicy Padangnese style curry spice paste did’t contains shrimp paste on it, beside there’s none fish sauce and lemon basil leaves added (except for seafood), but gulai kepiting cabe hijau got more spice and chilli on it and that made the broth is hotter and more spicy than the Thai version. If you concern about the calories,you could to cut off the coconut milk (santan) and steamed the crab with similiar green chilli-based sauce like my Steamed Blue Crab in Green Chili Sauce.

resep gulai kepiting kari saus cabe hijau ijo green chilli curry crab

Kepiting Gulai Cabe Hijau (Green Chilli Curry Mud Crab)

Mud crab in hot and spicy  Thai green curry recipe is so easy to replicate in your kitchen if you got the green curry paste. It can be found in most asian supermarket nearby your place, but if you want to made it from scratch, the result must be superb than the instant store brought. The main ingredients for the Thai green currys a broth consist of green curry paste, coconut milk, sugar, fish sauce, and Thai basil leaves. The consistency of it’s sauce varies with the amount of coconut milk used. Green curry paste is made of green chillies, shallots, garlic, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, white peppercorns, shrimp paste and salt. The paste is sauteed with the cthick coconut milk (or with vegetable oil) until the oil is dripping is seen on the sauteed spice paste. Once the curry paste is throughly cooked over medium high heat, plenty of coconut milk and then the protein (meat, fish or prawn) and vegetables added. Then right after the broth is boiled, a pinch of palm sugar, dash or fish sauce added to adjust the taste. Finally, Thai basil are added just at the end of cooking for fragrance, but i love to add the lemon basil leaves within the spice paste too to enhanced the flavour.

crab curry green thai recipe  spicy green chili

Hot and Spicy Thai Green Curry Mud Crab with Roe/Egg Recipe

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Mud Crab Egg Roe, Delicacy !

I’m using  female mud crab with roe/egg (kepiting telur) for this recipe, but you can replace it with any kind of crab. Beside, Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken. The green curry is usually eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish. You can even make a Nasi Goreng Cabe Hijau or green chili fried rice too with green curry paste.

mud crab roe green curry sauce recipe thai spicy curry

Mud Crab Roe Egg in Thai Green Curry Sauce

crab roe egg green spicy thai green curry sauce

mud crab green curry thailand recipe clawn

Female Mud Crab Clawn Meat: Sweet and Succulent !

Thai Style Green Curry Crab Recipe:

INGREDIENTS :

  • 1 medium size mud crab (about 700 gr)
  • 1  tbsp kaffir lime juice
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • 100 ml thick coconut cream
  • 100 ml coconut milk
  • 1  L water
recipe thai green curry spice paste sautee

Homemade Thai Green Curry Recipe From Scratch

corriander root thai green curry recipe

Corriander Root for Making Thai Green Curry Recipe

Thai Green Curry Paste recipe :

  • 12 green chilies (cayenne pepper), deseeded
  • 6 green bird eye chillies, or more for preference hotness
  • 6 shallots
  • 4 cloves garlic
  • 3 cm galangal root
  • 3 cm ginger root
  • 2 cm turmeric root
  • 4 stalk lemongrass, use the soft white inner part only
  • 6 corriander ROOTS (Yes, u read it well, THE ROOT OF CORRIANDER!)
  • 1/2 cup fresh thai lemon basil leaves
  • 1/2 tsp white pepper
  • 1/4 tsp. coriander seed
  • 3 Tbsp. fish sauce
  • 1 tsp. shrimp paste
  • 1 tsp. brown sugar

INSTRUCTION:

 Thai green curry paste :

  1. Place all ingredients in a food processor, chopper, or blender.
  2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice.
  3. Heat up 1  tbsp oil in a heavy botton pan, saute all ingredient until done and the oil is separated and dripped out from the green curry paste
  4. Add the coconut oil and bring to boil, reduce the heat and simmer about 10 minutes.
  5.  Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze there after.
raw crab roe egg recipe female mud crab hot spicy curry

Mud Crab Roe/Egg without Tomaley

How to make crab in Thai green curry :

  1. Clean the crab, discard the greyish green tomaley and save the egg/roe
  2. Mix the crab with salt, pepper and lime juice, marinade about 15 minutes in the fridge
  3. Drained and pat dry the crab, set aside
  4. Pour the water, coconut cream and coconut milk and green curry paste in a sauce pan, bring it to boil
  5. Add the crab and bring it to boil again, reduce the heat and simmer or about 10 minutes until the crab is done and the green curry sauce is thicken
  6. Garnish with lemon basil leaves and served immediately

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