Quick & Tasty: Seafood Bucket

I firmly believe that the bonds formed over shared cooking and dining experiences are enduring. While making friends in Macao has been a challenge for me over the past four years, I’ve finally found a small circle of friends whom I cherish dearly.

Recently, C showcased her culinary skills with an incredible New Orleans-inspired seafood feast, featuring a tantalizing blend of flavors with Thai chili paste. What’s even better? Cleanup was a breeze as we simply wrapped the shells in foil for disposal.

Living on islands surrounded by the South China Sea, both Hong Kong and Macao offer an abundance of fresh seafood at local wet markets. Our meal preparation typically involves steaming the seafood first, followed by a quick 15-minute seasoning process.

I have never been to New Orleans but have read so much about their culinary history and would love to go there someday.

Here’s C’s recipe:

SEAFOOD BUCKET ASIAN STYLE
(2 people)

Ingredients:
-1 Kg. Clams, steamed
-1 Crab, steamed
-12 Shrimps, steamed
-100 G. Butter
-1/2 Cup Chili paste
-1/4 Cup Milk
-1/2 Tbsp. Salt
-1 Tsp. Sugar
-5 Cloves Garlic, chopped
-1 Tsp. Parsley, chopped or dried parsley
-2 Corn, boiled

Instruction:
1.Fry butter with garlic. When butter melt, add chili paste, milk, sugar and salt. Stir well.
2.Add seafood and corn before stir until it mix well.
3.Add parsley and stir for a few times.

-Sauce-

Ingredients:
-2 Cloves Garlic, chopped
-2 Tsp. Sugar
-2 Tsp. Fish sauce
-8 Tsp. Lime or lemon juice
-Chili as you like it

Instruction:
1.Mix all the ingredients together.

It tasted better than it looks.  Check out her page for more cooking inspiration.