My seafood dish with a twist
- 1 pinch salt
- 100 grams butter
- 1 to 2 cloves garlic diced
- half medium red onion diced
- 2 tablespoons mango chutney or spicey mango sauce
- 100 grams prawns pealed and veined
- 100 grams mussels deshelled
- 100 grams calamari/squid cut into strips
- 50 grams ocean stix/crab stix cut into chunks
- 10 ml lemon juice
- dash fish spice
- a bit of corn starch/flour to thicken sauce
- 50 ml cream
- Carbohydrate 14.5227987031824 g
- Cholesterol 893.22718788763 mg
- Fat 294.57187943863 g
- Fiber 0.423009062371767 g
- Protein 19.4104348150428 g
- Saturated Fat 185.661213324474 g
- Serving Size 1 1 Serving (494g)
- Sodium 2313.52273547039 mg
- Sugar 14.0997896408106 g
- Trans Fat 20.962978171457 g
- Calories 2729 calories
Step-by-step
- Step 1 - Prep Your Ingredients
- Dice up your garlic and onion and place in a small bowl.
- Devein and peel your prawns, deshell your muscles (if you aren't lazy like me and buy them pre done)
- It's best to use fresh whole squid and clean it yourself, this is really simple to do. Simply pull the head off, pull the guts and cartlige out the body, remove the spotted membrane and cut the fins off, cut the body so that it opens out like a butterfly, use a fork and your fingers to thoroughly clean the meat. next use the fork to make a few score lines to tenderise the meat, cut off what you want to eat and freeze the rest for another day.
- Cut up the ocean stix.
- Step 2 - Lets Get Cooking.
- Put a medium sized wok or frying pan on a high heat to heat the pan, add your butter and let it thoroughly melt, add the onions and garlic and let them brown. Add the mango chutney sauce and mix it in well.
- Your squid will take the longest to cook so add this first, (if you haven't cooked squid before, you are wanting it to turn more of an opaque white than the translucent white it currently is.) If it takes a while to cook, place a lid on to and let it simmer for a bit. Add the prawns, muscles and ocean stix, mix it well and leave it to simmer for a minute or two.
- Step 3 - Getting the Sauce Just Right.
- There is no exact science to the sauce, i normally go by feel and a lot of taste testing, everytime a make it tastes a little different. The Mango Chutney will give you a much sweeter sauce where as the Spicey Mango Sauce will give it a bit more bite.
- Start off by adding 5ml of lemon juice and stirring it in, a bit of salt and some fish spice. you can add some more as your taste buds require.
- Once you are satisfied with your sauce add a bit of corn starch or flour to a small amount of cream in a cup and mix it well, add this and your remaining cream to the pan and stir in well. This will help thicken up and extend your sauce.
- Step 4 - Serving.
- I prefer to serve over a bed of rice cooked with peas, corn and carrots.
- Enjoy...
Mango chutney anchors this mixed seafood sauté by introducing both fruit sugars and organic acids that balance the rich butter base. When selecting aromatics for the pan, yellow onions can easily substitute for red ones at a one-to-one ratio without altering the final sweetness of the dish. Slicing squid requires attention to the membrane; peeling away any remaining spotted skin prevents toughness during high-heat cooking. Scoring the flesh in a diamond pattern allows heat to penetrate rapidly, turning the translucent strips opaque within ninety seconds in a screaming hot wok.
Freezing raw squid is entirely viable if you purchase whole tubes and clean them prior to storage. Vacuum-sealing these cleaned portions in heavy-duty bags prevents freezer burn for up to three months. However, once cooked with dairy and shellfish, this specific preparation does not reheat reliably. Cream separates when subjected to secondary thermal processing, and delicate prawns overcook rapidly into a rubbery texture upon reheating. Prepare only the quantity intended for immediate consumption.
Thickening the pan juices requires a preliminary slurry to avoid clumping. Whisking cornstarch directly into cold cream before incorporating it into the simmering butter creates a stable emulsion that coats the seafood evenly. If the sauce breaks or looks oily, removing the pan from the heat source and aggressively whisking in an additional splash of room-temperature cream will rescue the texture.
