Crab Cakes and Deep Fried Prawn served with Roasted Bell Pepper, Tuile and Pickled Onion & Celery.

Week 11 MONDAY,14 August 2017

Again, for this week we still learn how to made seafood cakes. But this time, the main ingredients is using Crab as the Seafood item in the Cakes. Today, we've learned a new garnishing for plating. It is  Tuile which if refers in the French words meaning "Roof Tile". For today we are trying to made a Tuile without any additional flavour and Simple Pickled Onion and Celery. For the recipe are listed below:

Recipe:

Crab Cakes:

• Crab meat - 125 gram
• Onion - 1 no, minced
• Lemon Juice - 1 tbsp
• Spring Onion - 1 stalks, minced
• Breadcrumbs - 2 tbsp
• Oil - 2 cups
• Seasoning

Deep Fried Prawn:

• Prawn - 125 gram, removed shell and diveined . Keep the head & tail.
• Flour 
• Egg
• BreadCrumbs
• Seasoning. 

Bellpepper Remoulade:

• Bellpepper - 1 no, chopped , roasted
• Onion - 1/2 no, mince
• Garlic - 2 cloves, mince
• Parsley - 1 tbsp
• Lemon Juice - 1 tbsp
• Seasoning

Tuile:

• Flour - 10 gram
• Water - 80 gram
• Oil - 20 gram
• Squid Ink*optional - 5 gram

Pickled Onion & Celery:

• Vinegar - 1 cups
• Water - 1 cups
• Black Pepper - 1 tsp
• Coriander seed - 1 tsp
• Onion - 1/2 no, separate by layers 
• Celery - sprouts. 

Preparation Method:

Crab Cakes:

1. In a Food Processor. Mix all the ingredients, and push the start button and blend until fine texture. 
2. Transfer into a clean bowl and season lightly. 
3. By using hand, shape the mixture into desired shape. 
4. Start the Breading Procedure. Flour, egg and bread crumbs.
5. On a medium high heat sauce pot. Heat up the cooking oil. 
6. Deep fried the Crab Cakes until golden  Brown.

Deep Fried Prawn:

1. Wash clean the prawn, and deviened. Remove the shell but not the head and tail. Season lightly. 
2. Start the Breading Procedure. Flour, egg and bread crumbs.
3. On a medium high heat sauce pot. Heat up the cooking oil.
4. Deep fried the prawn until golden brown.

Roasted Bellpeper Remoulade:

1. Wash clean the bellpepper and roast it until the outer skin are blacken. Remove the burnt skin and chop dice.
2. In a Food Processor, insert all the ingredients and blend until smooth texture.
3. Transfer into a Sauce pan and Season lightly, cook for 15 minutes or until reduce or thicken. Set aside. 

Tuile:

1. On a scale, measured the ingredients correctly. 
2. On a large skillet, heat up a cooking oil on medium-high heat.
3. Mix all the ingredients and carefully drop a spoonful of the mixture on the skillet.
4. Cooked until the water content of the mixture are gone leaving the oil and flour. Simply leaving the flour and oil. Set aside for later.

Pickled Onion & Celery:

1. Making the brine. In a small bowl, add the vinegar, water, Black pepper and coriander seeds. 
2. Wash clean the celery. Set aside.
3. Remove the Onion skin and separate by layers. Set aside.
4. Insert the celery and onion into the brine and pickled for 1-2 hours.

On today's menu, i able to prepare the dish according the required method, technic and procedure.