- 500g shrimp, shelled and deveined
- 1 small can pineapple chunks, drained
- 1 tbsp chopped ginger
- 1 tsp chopped garlic
- 1 tsp paprika
- 1/2 tsp thyme
- black pepper, cayenne pepper and salt to taste
- 2 tsp butter
- 2 tsp cooking oil
Wash and drain shrimps, then place with the pineapple chunks in a shallow dish. Season with spices, but do not salt yet.
Saute the ginger in cooking oil until fragrant, at medium high heat. Add the garlic and continue to saute until garlic turns light brown.
Add butter, let it melt, raise the heat to high and add the shrimps and pineapples. Stir fry at high heat until shrimps turn pink. Add salt, stir, then remove from fire.
Serves 3-4 people.
This is a super-fast recipe to prepare, and Cat just loved it. Pineapples and chopped ginger really add zing to this dish.
Made this crispy fish delight for Cat a few nights before we left for Davao, and things have been so hectic here this is the first opportunity I've had to post about it. We used smoked salmon for the croquettes, though I'm sure this will go just as well with canned salmon (in brine). The honey-mustard sauce was accented with capers for extra zing.
- 1 can salmon in brine
- 1 cup bread crumbs (loaf bread or pan de sal)
- 1 tsp black pepper
- 1 tsp Italian Seasoning
- 1 cup panko
- 1 egg, beaten
- oil for frying
- 2 tbsp mayonnaise
- 2 tsp mustard
- 1 tsp olive oil
- 1 tbsp pickled capers
- dash black pepper and salt
Combine drained salmon, bread crumbs, egg and seasonings in a bowl. Mix thoroughly and form into balls or fingers; each should consist of about 2tbsp of the mix. Roll in panko breadcrumbs until wholly coated.
If the mix is too soft, add bread crumbs until the mix is solid enough to hold shape well.
Deep fry in very hot oil until golden brown.
For the sauce, combine all ingredients in a bowl. Drizzle over the croquettes, or use as a dip.