Crunchy Oven Baked Butterflied Shrimp

These crunchy oven baked butterflied shrimp are dipped in a flavorful batter before being coated with panko. Tender inside, crunchy outside! And so, so good!

A couple of years ago, I was looking for a recipe for oven baked chicken tenders and I came across one on Recipe Tin Eats that sounded wonderful. I made them that night and ever since, I’ve used a variation on the dipping batter for chicken tenders and various other things like my salt and vinegar chip crusted cod fingers and these butterflied shrimp. 

The first time I made the shrimp, the little tails stood straight up when I baked them so I said to my family that I really had to make these again for a blog post, they are so cute! Maybe I butterflied the shrimp a little deeper this time because, although they are just as crunchy and delicious, they aren’t as perky. 

But it’s taste that matters, right? 

Crunchy Oven Baked Butterflied Shrimp

These shrimp can be made a few hours ahead of serving up to the point where they are in the refrigerator. I like to serve them with either my easy homemade tartar sauce or when I’m feeling lazy, a mixture of 2/3 ketchup and 1/3 ABC Extra Hot Chili Sauce, which can be found in many Asian markets. 

Ingredients

1 lb or 450g peeled shrimp, tail on (about 22 extra large)

3/4 teaspoon fine sea salt

Freshly ground black pepper

Ground cayenne pepper

For the batter: 

1 egg

2 tablespoons mayonnaise

2 tablespoons flour

1 tablespoon Dijon mustard

For the breading:

1 1/2 cups or 120g panko-style bread crumbs

For baking: Olive oil cooking spray

Method

First clean and butterfly the tail-on shrimp. Pop them in a bowl. 

Dry them well then season with salt and pepper. Stir gently to make sure the whole bowl is seasoned. 

Add the batter ingredients to a large plate with sides and whisk till combined. 

Measure the panko into a mixing bowl. 

Coat the shrimp with the batter, allowing any excess to drip back on the plate. 

Dredge the coated shrimp in the panko.

Put them on a baking pan lined with silicone or foil, for easy clean up. Continue till all shrimp are coated and dredged. 

Preheat your oven to 400°F or 200°C and put the shrimp pan in the refrigerator while it preheats. 

 When the oven is hot, spray the shrimp lightly with olive oil cooking spray.  

Bake the shrimp for 8-10 minutes in your preheated oven, or until the outsides are crispy golden and the little tails turn up a bit. Turn the pan around halfway through to make sure the shrimp brown evenly. 

If you’d like a little more crunch and color, you can turn the oven to broil for the last couple of minutes but do watch like a hawk so you don’t end up burning the shrimp, especially any upturned tails. 

Serve immediately with the dipping sauce of your choice.  

Enjoy!  

It’s the third Friday of the month so that means it’s time for my Fish Friday Foodie friends to share seafood recipes. I’m hosting and our theme is battered and crusted! Check out all the links below. 

• Air Fryer Crispy Coconut Shrimp from Karen’s Kitchen Stories
• Cremant Wine Battered Perch; Michigan and French Classics Collide from A Day in the Life on the Farm
• Crispy Catfish Nuggets from Palatable Pastime 
• Crunchy Oven Baked Butterflied Shrimp from Food Lust People Love
• Keto Fried Fish in Whey Protein Powder from Sneha’s Recipe

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Marinated Turkey Kabobs - Shish Hindi

Flavorful and tender, these Marinated Turkey Kabobs aka Shish Hindi are a delightful main course. Stuff them in pita bread or eat them plain! So good!

For years I’ve been making shish tawook, the chicken version of this dish. It’s truly one of our favorite meals especially when served with homemade hummus and tabouli for a full-on Middle Eastern dining experience. 

While researching turkey (the fowl) for this recipe, I learned that in many languages it is called some version of “Indian bird,” for instance, in Armenian, it is called hndkahav or hntkahav, which translates to “Indian chicken.” In Hebrew, the turkey is called tarnegol hodu, literally meaning "rooster of India." In both Polish and Ukrainian, turkey is called indyk, a reference to India. Similarly it is indik in Yiddish, also referring to India. And there are more! Source: Bare Bones Translations. 

If you are saying to yourself, I had no idea that turkeys originated in India! Well, that's because they didn't. Turns out that the story is more convoluted than the name in other languages would have you believe and, frankly, the whole thing started making my head hurt. Suffice to say that the turkey is a native north American bird but it's been domesticated in many locales and one of those is India. 

At some point in my google fest, I found a site that called turkey skewers (skewers = shish) shish hindi and I can only imagine that what they were trying to indicate was Indian chicken aka turkey. I have since lost that link but it tickled me so I kept the name. 

Marinated Turkey Kabobs - Shish Hindi

I haven’t included the recipes for the garlic mayo or salad since this post is primarily about the turkey but making garlic mayo is simple. Add 1 clove of minced garlic to about 1/4 cup or 60ml of your favorite mayonnaise. For the salad, I include deseeded cucumber, finely sliced onion, sliced black olives and small tomatoes, halved. Dress the salad simply with a drizzle of olive oil, a generous squeeze of lemon juice, salt and pepper.

Ingredients

1/3 cup or 80ml plain yogurt

1 teaspoon smoked paprika

1 teaspoon fresh thyme leaves

1 tablespoon tomato paste

2 cloves garlic, finely chopped

3 tablespoons or 45ml fresh lemon juice

1 teaspoon fine sea salt

1 lb or 450g turkey breast fillet 

8-10 wooden skewers, soaked in water for an hour. 

Optional to serve:

Pita bread

Garlic mayonnaise - see note above

Mixed salad- see note above

Method

Put all the ingredients except the turkey into a nonreactive bowl and mix well.  

Clean the extra fat and sinews off of the turkey breast, if any, and cut it into bite-sized pieces. 

Pop them in the bowl with the marinade and stir until the turkey is well-coated.  Let this marinate for as long as you have but at least one hour. 

When you are ready to cook the shish hindi, push the turkey pieces on to your soaked wooden skewers.

Heat a well-seasoned iron skillet till very hot.  Put the turkey on and cook for several minutes. Turn the skewers over when they are well-browned. 

Cook for a few more minutes until both sides are browned and the turkey is cooked through.   

You can eat the turkey kabobs as is with side dishes but we like to stuff them into a folded pita bread with garlic mayo and salad. A delicious, tasty meal!

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes in celebration of National Something on a Stick Day, which happens to be tomorrow, 28 March! Many thanks to our host, Mayuri of Mayuri’s Jikoni.

• Amy’s Cooking Adventures: Bacon Mini Cheese Balls on a Stick
• A Day in the Life on the Farm Homemade Corndogs
• Food Lust People Love: Marinated Turkey Kabobs - Shish Hindi
• Karen’s Kitchen Stories: Mini Caprese Salad Skewers
• Sneha’s Recipe: Paneer Lollipops
• Mayuri’s Jikoni: Vegetable Seekh Kababs

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Nori-wrapped Ginger Soy Steamed Cod

This nori-wrapped Ginger Soy Steamed Cod is marinated with sautéed ginger and garlic, green onions, soy and lemon juice, for a healthy flavorful dish. The roasted nori is a delightful added bonus!

Right after poaching, steaming fish is the most reliable way to cook it to make sure it doesn’t dry out. The trick though is how to make it flavorful as well. No one likes boring fish!

Enter the marinade. A 30-minute rest in some cooked aromatics, oils and lemon works beautifully to add a punch of piquancy while, in the case of this cod, the nori wrap also adds a little saltiness and a most welcome extra hint of the sea. The goal is to complement the cod with the cooked aromatics, not to overwhelm its delicate flavor. 

Nori-wrapped Ginger Soy Steamed Cod

This recipe is adapted from two recipes from Delia’s How to Cook, books 1 and 3. If you don’t know Delia Smith, one of Britain’s great cookery writers, you’ve been missing out. Her recipes are clear, concise and every single one I’ve ever tried has been delicious. 

Ingredients

2 1/2 in or 6cm piece ginger, peeled

1 tablespoon sodium reduced soy sauce

1 rounded tablespoon toasted sesame seeds

1 tablespoon sesame oil

1 tablespoon canola or other light oil

3 cloves garlic, peeled

2 green onions

1 lemon for zest and juice (about 3 tablespoons)

1.7 lb or 770g cod loin

fine sea salt

freshly ground black pepper

2 sheets toasted nori seaweed

lettuce leaves for lining steamer 

Optional for garnish: slice red chili peppers and cilantro

Method

Thinly slice the ginger then cut it into fine shreds. Mince the garlic and the green onions. 

Put the oils in a small pan and add the ginger and garlic. Gently cook them over a medium low heat until they are golden being careful not to let them get too dark. 

While the garlic and ginger are cooking, zest and juice the lemon into a small mixing bowl. 

Use a rubber spatula to scrape the ginger and garlic into the small bowl, along with all the oil that is left in the pan. 

Add in the toasted sesame seeds, the soy sauce and the chopped green onions and give the whole thing a good stir. 

Cut the cod loin into four equal pieces and season them lightly with sea salt and freshly ground black pepper. 

Put a thin layer of the ginger garlic mixture in a small dish. Add the cod pieces and then top them with the balance of the mixture. Cover and leave to marinate for 30 minutes.

 

Cut your sheets of nori in two. Place one piece of cod upside down (so the side with the most aromatics is down) on each half sheet of nori.

Fold the ends over to close. Line a fan steamer with lettuce leaves (to stop the fish from sticking to the steamer) and place the nori-wrapped cod on top, seam side down. Repeat till all four pieces of cod are on the steamer.

In a large pot, heat 2 in or 5 cm of water to boiling. Put the steamer in the pot. 

Cover with a tight fitting lid and steam over the boiling water for 8-10 minutes or until the fish reaches an internal temperature of 145°F or 63°C.

Carefully remove the cod from the steamer and serve hot. Garnish with some sliced red chili peppers and cilantro, if desired. 

Enjoy! 

It’s that time of the month when my Fish Friday Foodies share recipes! This month we are all steaming seafood so make sure to check out the links below. Many thanks to our host, Karen of Karen’s Kitchen Stories!

• Kerala Style Surmai Fish Cutlets from Sneha's Recipe
• Ligurian Seafood Salad from A Day in the Life on the Farm
• Nori-wrapped Ginger Soy Steamed Cod from Food Lust People Love
• Sand Dabs en Papillote from Culinary Adventures with Camilla
• Steamed Fish Tacos with Avocado Salsa from Palatable Pastime
• Steamed Haddock with Brussels Sprouts in Vermouth from Goats and Greens
• Steamed Salmon with Fennel from Karen's Kitchen Stories

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Ham and Split Pea Soup - Instant Pot

This hearty ham and split pea soup is flavorful and satisfying. Made with a smoked hambone, split peas, potatoes and carrots, it’s a full meal soup!

I love baked ham, especially when it has a brown sugar/mustard glaze and pineapples! But my favorite part of that meal comes after most of the cut ham has been eaten, when I can use the bone to make soup. There’s always plenty enough meat left on the bone and the bone itself adds the most wonderful flavor to the broth. 

Before I bought my Instant Pot, this soup would take a couple of hours in a pot stovetop or, occasionally, I’d use the slow cooker to make the base broth and the hambone would simmer for six to eight hours. Either way, this soup was worth it. 

Enter the game changing Instant Pot! Now I can enjoy my ham and split pea soup in under an hour and you can too. 

Ham and Split Pea Soup - Instant Pot

This soup is one I often make after Christmas and Easter if baked ham was on the menu but I must confess that this time, I bought and baked a ham because I really wanted the bone for this soup. Call me crazy. I don’t mind. We enjoyed the ham in myriad ways but this is the best one.

Ingredients

1 onion, finely chopped

1 tablespoon olive oil

1 hambone (with some meat attached) from a spiral cut baked ham

4-5 cups or 946-1180ml ham, chicken or vegetable stock 

1 large russet potato, peeled and cubed

2-3 carrots, peeled and small cubed

1 lb or 450g green split peas

Method

Use the sauté function to cook the onion in the olive oil for a few minutes. 

Add the hambone and enough stock to almost cover it. Cook on the soup setting for 30 minutes, then use a quick release. 

Fish the hambone out with a slotted spoon and set it on a plate to cool. 

One of the handy features of the Instant Pot is the volume measurements on the side of the pot. For 1 lb or 450g of split peas, we’ll need 6.75 cups or 1.6L of liquid to cook them in for soup. After the ham bone removal, I had 4 cups or .95L of liquid left. 

I hate to make you do math in the middle of a recipe but 6.75 minus 4 = 2.75 so this means we need to add 2 3/4 cups or 650ml more water or stock in with the split peas. Depending on what you have left behind, you may need to add less or more, remembering that your goal is 6 3/4 cups or 1.6L for 1 lb or 450g split peas.

Add in the cubed potatoes and carrots as well. I always cut the potatoes larger than than the carrots because they cook faster and I don't want them to cook to mush. To give you a size perspective, the carrots are about the size of small garden peas, the ones that are called petit pois.

Cook on high 15 minutes, followed by 15 minutes of natural release, then quick release.

While the split peas and veggies are cooking, remove all the edible ham from the bone and discard the bone, gristle and fat. Cut any larger pieces in cubes. 

When the soup is ready, add the ham back in with a few generous grinds of black pepper. 

Serve hot and enjoy! This is soooooo tasty! I wish I had another bowl (or three) now. 

It’s almost St. Patrick’s Day so my Sunday FunDay friends and I are sharing some of our favorite Irish recipes. This ham and split pea soup is one of mine 1. because it’s delicious and 2. because it’s green! Luck o' the Irish to ye!  Check out all the other St. Patrick’s Day recipes below. Many thanks to Amy of Amy’s Cooking Adventures for hosting. 

• Amy’s Cooking Adventures: Irish Soda Bread & Leprechaun Traps
• A Day in the Life on the Farm: Dingle Pie
• Our Good Life: Irish Nachos
• Palatable Pastime: Bangers and Mash
• Sneha’s Recipe: Irish Scrambled Eggs With Chaffles
• Culinary Adventures with Camilla: Irish Stout Tea-Infused Truffles
• Food Lust People Love: Ham and Split Pea Soup (Instant Pot)
• Karen’s Kitchen Stories: Colcannon | Irish Mashed Potatoes with Kale
• Mayuri’s Jikoni: Irish Potato Farls
• The Mad Scientist’s Kitchen: Easy Irish Soda Bread

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Butter Prawns – Malaysian Style

Butter Prawns - aka shrimp - are crunchy, spicy and fragrant with golden egg floss and crisp curry leaves. They are a specialty at Malaysian Chinese eateries and one of our family favorites.

If you’ve been reading this space for a while, you know that I have a very soft spot for a restaurant in Kuala Lumpur called Mei Keng Fatt. It is super casual (think plastic chairs and paper napkins) but the food is delicious. The menu includes all manner of Chinese dishes with chicken, beef, pork and even ostrich but the specialties are chili crab and butter prawns.

We went often on a Friday night and our order never varied: black pepper beef, chili crab, cashew chicken, baby kailan with garlic and butter prawns. We’d finish the meal with fresh mango served on a platter covered with crushed ice. Divine!

When we moved on to Singapore in 2007, we were disappointed to find that what the seafood restaurants there called butter prawns were a terrible concoction that substituted butter-fried oats for the egg yolk floss. Sure, that’s probably easier but it’s not the same! And their chili crab sauce seemed to be made with ketchup. What up, Singapore?

After moving back to KL in 2009, we frequented Mei Keng Fatt even more often because we'd missed it so! Also we figured our days in Malaysia were numbered and we wanted to take advantage of its delights as many times as possible before the next transfer. I don’t even want to guess how often we went (or picked up takeaway) between 2009 and 2012!

Butter Prawns – Malaysian Style

Now, of course, I have to make my own butter prawns. This recipe does take some time but none of the steps are hard. Just take it slow and you’ll get there. I promise it will be so worth it! This recipe is adapted from one on Malaysian Delicacies.

Ingredients

4 eggs

2.2 lbs or 1kg (weight without head and shell) large size prawns or shrimp

1 teaspoon fine sea salt

1 teaspoon sugar

1/3 cup or 40g cornstarch

1/3 cup or 75g ghee (clarified butter)

4 to 5 sprigs fresh curry leaves

8 hot chili peppers, chopped

1/2 cup or 120ml canola or other light oil

Method

Separate your eggs putting the yolks in a small bowl and one white in another. Put the other three whites in a sealed contain and put them in the refrigerator for another use. (I like to use mine for mini pavlovas or macaroons.)  Beat the yolks well. Beat the single egg white well. 

 

Wash and peel the prawns, leaving just the tails on. Sprinkle them with the salt and sugar. Add the well-beaten egg white to the bowl and stir well to distribute the salt and sugar and to coat the prawns with the egg white.

Sprinkle on the cornstarch with a small sieve, stirring well to coat. Set aside. 

To make the egg floss, heat a wok or large nonstick pan then add the ghee. Once the ghee is hot, pour in the beaten egg yolks in a very thin stream while stirring it continuously to get fine shreds of yolk. Since my pan is nonstick, I like to use a rubber-coated whisk for this. 

Keep stirring over medium heat until you have finished pouring all the egg yolks. 

It bubbles up but persevere and keep stirring until it turns into golden crispy floss.

Turn off the stove. Over the pan, spoon the egg floss into a sieve so the ghee drips back into the pan. 

Set the sieve over a bowl to keep draining or pour the floss onto some paper towels to drain. 

Add the canola oil to the pan. Lift the prawns one by one out of the bowl and add them in batches to the hot oil, cooking until they are golden and crispy on both sides. 

Remove them to a pan lined with newspaper and topped with clean paper towels.  Continue frying the prawns until they are all golden and crispy. 

Discard all but three tablespoons of the oil and heat the pan again over a medium flame. Add in the chopped chili peppers and curry leaves. 

You’ll want your vent hood on for this step to extract the spicy air from the chili peppers, if it wasn’t on already for the prawn frying. You'll notice there are no photos of this step. That's because I was coughing too much. Lesson learned!

Update: Found some photos of a prior time I made this and had the vent hood fan on! Truly it's one of our favorites. 

Fry until the curry leaves turn crispy and a bit darker, which takes just a minute or so. Add the prawns back in and give a few stirs to rewarm them all. 

Add most of the egg floss in and stir. 

Spoon the prawns onto a serving plate and sprinkle with the reserved egg floss to serve. 

Enjoy!

It’s Sunday FunDay and time to get ready for a lunar new year celebration to welcome  the Year of the Tiger with a delicious list of Chinese or Asian inspired recipes! Check out the list below. Many thanks to our host, Sue of Palatable Pastime. 

• A Day in the Life on the Farm: Tiger Salad
• Making Miracles: Shrimp Cakes
• Palatable Pastime: San Choy Bow
• Amy’s Cooking Adventures: Chow Steak Kow (Steak Stir Fry)
• Food Lust People Love: Butter Prawns
• Mayuri’s Jikoni: Kung Pao Cauliflower
• Sneha’s Recipe: Pork Chilli With Peppers
• Sizzling Tastebuds: Instant Pot Asian Style Veg Noodles

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Roasted Brace of Guinea Fowl (Sous Vide)

Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!

N.B. This recipe must be started one day ahead of when you want to roast and serve your guinea fowl. 

One of the things I love about the holiday season is that unusual game birds sometimes turn up in the neighborhood grocery stores or butchers. I’ve found pheasant, guinea fowl, goose and even partridge on occasion and always leap at the opportunity to try something different. If you follow me on Instagram, you know that duck has been on our Christmas menu a couple of years as well. 

Guinea fowl are considered a game bird but, in fact, there has been a great increase in the number of farms that raise them. According the USDA, there are more than 14,500 guinea fowl farms in the Unites States. They are the fourth best selling poultry after chicken, turkey and duck. 

They are relatively small birds, weighing roughly 2-3 lbs or 900-1.4kg, with slightly darker meat than chicken and way more flavor. If you can't find guinea fowl, ask our local butcher to order some for you. Most will oblige.

Roasted Brace of Guinea Fowl (Sous Vide)

Some essential items for this recipe are 1. a sous vide machine aka immersion circulator 2. A vessel large enough to hold the two birds and water to circulate around them and 3. Two heavy bricks or tiles to hold the birds underwater in said vessel. Don’t worry, I provide a photo of the set up below.

Ingredients

2 whole guinea fowl (approx weight each 3 lbs or 1.4kg)

2 tablespoons dry salted spice rub (I used my dry java concoction) 

1/2 teaspoon same spice rub

1/2 teaspoon baking powder

4 small clementines

Method

Clean the guinea fowl, removing the top part of the tail and any stray feathers inspector 12 might have missed. (One of mine had what appeared to be one side of the bird’s head skin as well, connected to the neck skin, top feathers and all. Cooking meat is not for the faint-hearted and this is a reminder to me at least, to appreciate the living beast that I am cooking and eating.)

Spoon the dry rub inside the birds and all over the outside skin, making sure to get some between the legs and body, wings and body, and in the top cavity by the neck as well. If the guinea fowl arrive already trussed, just work your fingers between these bits. If your fowl are not already tied up, do this after seasoning. 

Mix that extra 1/2 teaspoon of dry rub with the 1/2 teaspoon of baking soda and sprinkle it on the top of the bird from a great height, so you get an even layer. According to Serious Eats, this helps the skin dry so it will super crispy when roasted. It does get moist again in the sous vide bag but I like to think that if the skin is really dry when we start, it will dry out again quickly with the application of intense heat.

Place your birds in a casserole dish, breast up, uncovered in the refrigerator for 24 hours. 

The following morning, stuff two whole clementines in each bird cavity.  This helps displace air and conduct heat through the birds as well as adding flavor. 

Place each guinea fowl in a gallon bag. Submerge them carefully in water to remove as much of the air inside as possible and seal tightly.

Because there is still some air inside of the birds, they tend to want to float. Cover a couple of bricks or tiles with plastic bags and lean them against the guinea fowl to keep them submerged but make sure water can still circulate around them. I also clothespin the guinea fowl bags to my cooking chopsticks to help center them in the water.

Sous vide at 150°F or 65°C for four hours.

When the timer goes off, remove the bags from the water bath. Carefully remove the guinea fowl from the bags, holding them legs down so liquid can drain out of them and back into the bags. Reserve any juice left behind to add to gravy later. 

Heat your oven to as high as it will go. Pat the birds dry with paper towels, being careful not to break the skin. 

Heat a large iron skillet on the stovetop and place both birds in it. Turn the oven temperature down to 450°F or 232°C convection, if it was higher than that to preheat. Roast the guinea fowl in your very hot oven for about 10 minutes to brown the skin, turning the pan around midway through to ensure even browning. 

Let rest for 10 minutes, cut into joints and serve.

Enjoy! 

Anybody tired of turkey and ham every holiday? It’s Sunday FunDay again and this week we are sharing main course recipes that are anything but ham and turkey! Check out the links below. Many thanks to our host, Sue of Palatable Pastime. 

• Beef Pasanday - Rajasthani Style With a Twist from Sneha’s Recipe
• Cornish Hens Marbella from Palatable Pastime
• Mughlai Egg Curry from Mayuri’s Jikoni
• Roasted Brace of Guinea Fowl (Sous Vide) from Food Lust People Love
• Roasted New York Strip Loin from A Day in the Life on the Farm

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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