Category: Prawns

Turning Japanese – 1989 Japanese Snack Plate

Konichiwa dear people o’ the Internet. 

Today we are exploring the first part of a two-part series taken from the pages of Vogue Entertaining October / November 1989 with a gorgeous Japanese snack plate.

japanese-snack-plate

On the plate today we have Japanese Fried Chicken, Prawn Canapé’s, Radish Canapés, edamame beans, wasabi and mayo!  This is so pretty, perfect for a Spring brunch! 

The magazine comes from a time when ingenious recipes and inventive ideas may have involved giving your guests a bowl of roses to munch on.  Yummy!

vogue-entertaining-oct-1989

Roses aside,  we are putting some Spring flavours in full bloom on today’s Japanese snack plate. Just as an aside though, guess which day the J key on my laptop decided to break, meaning  it had to be hit about four times harder than all the other keys.  The sound track for the writing of this post was tap, tap, tap THUMP tap, tap, tap THUMP.

Minor typing difficulties aside, lets turn our attention to some hors d’œuvres for our Japanese snack plate.

Japanese Stuffed Radishes

Could not be simpler and the crunchy peppery radish is delicious with the salty punch of the caviar. Simply slice your radish down the middle of the stem, then scoop out a small hollow in your radish and fill with caviar.  I think nowadays if you were making this you would use tobiko instead of normal caviar but maybe that was readily available in 1989.  Come to think of it, I have no idea if it is readily available now!

japanese-snack-plate2Stuffed Prawns

Pardon me for having two things stuffed with caviar in this post but seeing as I had to buy it specially, I wanted to get some bang for my buck.  Also, if it was good enough for Vogue Entertaining in 1989 its good enough for me!

japanese-snack-plate3This is also very tasty with this time a contrast between the sweet prawn meat and the salty caviar.  Add a dob of pungent wasabi and some creamy mayo and you have perfection!  The original recipe had the prawn heads left on.  I took mine off.  I just think it is easier to eat with head and shells gone.

It is important to skewer the prawns so they stay straight.

japanese-snack-plate4To make these you will need:

  • 12 medium green king prawns
  • 2 tsp salt
  • 25g black caviar

Place a satay stick through the body of each prawn to keep it straight.  Bring a large pan of salted water to the boil. Drop the prawns in and cook for 3-5 minutes.  Remove from the water and leave to cool. 

Remove the satay sticks and remove the heads and shells, leaving the tail.  Split the prawns down the back with a sharp knife and remove the digestive tracts.  Fill the tract cavity with a little caviar.  Repeat.

Soy and Ginger Edamame (loosely adapted from A Moveable Feast by Katy Holder)

These are not from Vogue Entertaining Oct /November 1989 but make a tasty and colourful addition to the snack plate. 

  • 200g edamame in pods
  • 1/2 tbsp Japanese rice vinegar
  • 1/2 tbsp light olive oil
  • 1/2 tbsp mirin
  • 1 tsp soy sauce
  • 1 tsp grated ginger
  • pinch of sugar

Cook the edamame in boiling water  for 2 minutes.  Drain and refresh under cold water.  Pop the beans from their pods.  Combine all the other ingredients in a bowl, stirring well to dissolve the sugar.  Pour over the edamame and sit for at least an hour to let the flavours absorb.  Strain and add to the plate.

japanese-snack-plate5

Japanese Fried Chicken

I did not make this for the snack plate.  We had it for dinner the night before but I made extra so we could have it on the plate.  This is so good.  Huh…it’s fried chicken, like it was ever going to be bad!  This was great hot from the fryer in the evening and also super eaten cold  the next day – it was not too greasy like a lot of fried chicken as leftovers and still quite crispy, although it is not a thick southern style coating.

japanese-snack-plate6Here’s the recipe!

 

Japanese Fried Chicken
A delicious Japanese take on fried chicken
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Ingredients
  1. 500g chicken breast meat, skin on
  2. 3 tsp freshly grated ginger
  3. 1 clove garlic, chopped finely
  4. 1 spring onion chopped finely
  5. 2 tsp sesame oil
  6. 2 tsp Japanese soy sauce
  7. 1 tbsp mirin
  8. 1 tsp wasabi paste
  9. 1 small dried chilli, chopped
  10. pinch of black pepper
  11. 1 egg white, lightly beaten
  12. 2/3 cup cornflour
  13. vegetable oil for deep frying
  14. Mayonnaise, wasabi to serve
Instructions
  1. Cut the chicken into bite sized pieces.
  2. Make a marinade of the ginger, garlic, spring onion, sesame oil, soy sauce, mirin, pepper and chilli.
  3. Marinate the chicken for at least 1 1/2 hours.
  4. Mix eggwhite and cornflour well.
  5. Add the chicken and marinate.
  6. Heat the oil.
  7. Deep-fry spoonfuls of the chicken mixture until golden brown.
  8. Drain onto crushed kitchen paper and keep hot whilst the rest of the mixture is cooked.
  9. To serve, spread on platter with dobs of mayo and wasabi
Adapted from slightly from Vogue Entertaining October / November 1989
Adapted from slightly from Vogue Entertaining October / November 1989
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 That’s it from me, have a great week! 

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Old Bay Barbecued Corn and Prawn Tostadas

Next up in the Old Bay October Parade are these Barbecued Corn and Prawn Tostadas.

And although it is a little early in the early in the year, I think it only appropriate to quote that modern-day philosopher Billy Joe Armstrong, speaking of the Macy’s Day Parade:

  “Give me something that I need, satisfaction guaranteed.”

Ok Billy Joe, here they are. Barbecued Corn and Prawn Tostadas.  Satisfaction guaranteed indeed.  Although I have it in my head that he’s a vegan so maybe not.  How I know anything about Billy Joe Armstrong’s eating habits is beyond me.

BBQ'ed Corn and Prawn Tostadas2Yeah baby, corn and prawn = food porn! 

OMG, this was good.  This is the type of food that makes me glad my partner works nights.  Because it means I get to eat it all!

I had a left over ear of corn and a couple of prawns (shrimp) from the Shrimp Fest so in a Maryland meets Mexico (via Melbourne) move, I used them to make these super tasty tostadas. 

Start by barbecuing your corn.  First melt some butter and add some old Bay and brush this mix over your corn before popping on the barbecue.  Or, if it’s cold and dark outside, like it was when I made this, put your corn under the grill and let it roast away. 

Roasting corn smells wonderful – like summer and fairgrounds!  I like to get mine with some kernels quite charred:

BBQ'ed Corn and Prawn Tostadas3After you have grilled your corn, make it into a salsa with red onions, chilli, lime juice, avocado, tomatoes and coriander.

How pretty is the salsa?  So summery!

BBQ'ed Corn and Prawn Tostadas4Now, you could just load this salsa onto your tostada and have a perfectly delicious meal (and keep Billy Joe happy). 

But as you know, we here at casa de la retro food believe that you can gild a lily.  There’s not even a hint of minimalism in this neck o’ the woods. 

So, we are going to sauté some shrimp with garlic butter and Old Bay and pile them on top of our tostadas to make food worthy of the Aztec Gods. I would quite happily throw a few people I know into a volcano if it meant an endless supply of these tostadas…are you listening Quetzalcoatl?  Because I have a list. 

Corn and Prawn TostadasThe perfect summer accompaniment to these would be an ice-cold (preferably Mexican) Beer. Or a mojito. Whatever you do, do not make the mistake I made last summer and combine the two into a Beer Mojito.  DO. NOT. Erggghhhh.  I can still taste it.  But, DO make the Barbecued Corn and Prawn tostadas  today!  Or as soon as you possibly can.  And then invite me over.  For QA purposes only…gotta make sure you’re doing this right you know!

Barbecued Corn and Prawn Tostadas
Serves 2
Maryland meets Mexico in these delicious appetizers. Easy to make and a fabulous addition to your next cocktail party or snack time!
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Ingredients
  1. 2 tablespoons butter, melted
  2. 2 teaspoons Old Bay Seasoning
  3. 1 ear sweet corn
  4. 1 red chilli, finely chopped, seeds removed
  5. 1/2 avocado cut into small cubes
  6. 1 medium tomato, diced
  7. 1/4 cup chopped red onion
  8. 2 tablespoons chopped fresh coriander
  9. juice of 1/2 lime
  10. 1 teaspoon olive oil
  11. 1 baguette cut into into 1cm slices,
  12. 4-6 jumbo shrimp / banana prawns, deveined, tails left on
  13. Additional Old Bay
Instructions
  1. Heat a barbecue or grill to medium heat.
  2. Melt butter and Old Bay in a small saucepan.
  3. Brush the corn with the Old Bay Butter
  4. Char grill until the corn is cooked through and lightly charred (6-8 minutes).
  5. Set aside.
  6. When cool enough to handle, remove kernels by slicing down the corn with a sharp knife.
  7. Combine the corn, chilli, avocado, tomato, onion, coriander, lime and olive oil.
  8. Season to taste and place in the fridge until needed.
  9. Place the bread under the grill and toast until golden.
  10. Add the garlic to the leftover butter and Old Bay mixture.
  11. Pour this mixture into a skillet and heat until the garlic is golden.
  12. Add the prawns and saute until cooked through.
  13. When ready to serve, pile the corn mixture onto the tostada.
  14. Top with a prawn.
  15. Sprinkle with additional Old Bay.
  16. Serve immediately.
Notes
  1. Corn Chips or Tortillas cold be substituted for the bruschetta.
  2. For extra smoky flavour, substitute the red chilli for a finely chopped Chipotle in adobo sauce.
Adapted from Old Bay Corn Pico De Gallo //Smoky Corn and Avocado Mexican Bites
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Barbecued Corn and Prawn Tostadas8Have a great week! 

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Old Bay Shrimp B(r)oil

A few months ago, the lovely Yinzerella from Dinner is Served 1972 very kindly sent Jenny from Silver Screen Suppers and me some sachets of her favourite seasoning, Old Bay.  I had never tasted Old Bay before but…oh boy!  Man alive, that stuff is good!!!  I have been on an Old Bay cooking frenzy ever since!  

Old Bay Shrimp BroilSo much so that in celebration of Yinzerella’s  lovely gesture, I am going to run a series of posts through October featuring Old Bay…and I have convinced Yinz and Jenny to join in.  If you have a favourite Old Bay recipe why not join us? 

As I had never tasted Old Bay before, for my first foray I wanted to do something kind of traditional but you know, also with my own twist.  I found a classic recipe for an Old Bay Shrimp Boil and decided to use those ingredients to make something of my own.

And, given that this was in the height of my kebab mania, I decided to take the traditional ingredients – shrimp, smoked sausage, corn and potatoes and skewer them. 

Old Bay Shrimp Broil2I used chorizo as my sausage of choice, I thought the smoky paprika flavours would go nicely with all the other ingredients.

I par-boiled the tiny potatoes first…

Speaking of which, don’t you just love this?  One of the girls at work has it on her desk and it makes me smile every time I see it. 

tiny-potatoI then skewered it all up:Old Bay Shrimp Broil3And made a special sauce of all the good things – melted butter, chopped garlic, lemon juice and, of course, some Old Bay Seasoning.

Old Bay Shrimp Broil4I then basted the skewers with the butter and Old Bay mixture then popped the skewers under the grill.  I checked them every few minutes, quarter turning them to ensure even cooking and basted with the Old Bay mixture each time. 

Old Bay Shrimp BroilThese Old Bay Shrimp Broil Skewers were delicious and a fabulous way to experience Old Bay for the first time!!! I can’t even tell you if I liked the Old Bay on the shrimp, the corn or the tiny potatoes the best.  And chorizo is good all the time!

After a start like this, I am so looking forward to the rest of the month – I hope you are too!

Old Bay Shrimp Broil6

Old Bay Shrimp Broil Skewers
Yields 6
My delicious take on the classic Old Bay Shrimp Boil
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Ingredients
  1. 12 jumbo shrimp, deveined, tails left on
  2. 2 chorizo sausages, cut into 12 slices
  3. 12 tiny potatoes
  4. 1 corn cob cut into 6 pieces
  5. 2 tbsp butter
  6. 2 tsp Old Bay Seasoning
  7. 1 garlic clove, crushed
  8. Juice of half a lemon
  9. Salt and Pepper
Instructions
  1. Place your tiny potatoes in saucepan with water to cover and some salt.
  2. Bring the water to boil. Turn off the heat, cover and leave your potatoes on the hot burner for around 8-12 minutes. This will vary depending on the size of the potato. You want the potato to be cooked on the outside but still hard-ish in the middle.
  3. Drain.
  4. Melt the butter in a pan over medium heat.
  5. Add the garlic, Old Bay and Lemon juice and stir to combine.
  6. Set aside.
  7. Heat your grill to 180c (350F).
  8. Thread the shrimp, chorizo, tiny potatoes and corn onto skewers.
  9. Brush with the Old Bay butter mixture and place under the grill.
  10. Wait 3-4 minutes, turn your skewers 90 degrees.
  11. Brush with the Old Bay butter mixture.
  12. Repeat until all ingredients are cooked.
  13. Eat.
  14. Enjoy!
Notes
  1. You could add other vegetables to the skewers if you wanted.
Adapted from oldbay.com
Adapted from oldbay.com
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Have a great week and remember, there is a tiny potato that believes in you. 

And you can do that thing!

And if that thing is joining us in posting Old Bay Recipes this month so much the better! Just use the hashtag OldBay in your posts and/or drop me a  link in the comments!

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