Prawn Squid Bisque and Zucchini Corn Fritters for our lunch and dinner today.

Bisque is a creamy, smooth, highly-seasoned crustaceans soup. You can simply have it on it’s own, or serve it with fritters or any kind of bread.

I made some zucchini and corn fritters which I served together with chevre cheese and the seafood bisque.

The combination suits our taste perfectly. The fritters were soft, salty and sweet while the creamy bisque brought out the delicate taste of the prawn and squid just in the right amount.

Mikael is getting quite picky nowadays. He loves squid very much but often leaves prawn everywhere on the table

Not to mention the vegetable fritters. There’s always a fight whenever I serve vegetable in his plate

Anyway, we enjoyed our late lunch today and looking forward to make those again

Before cooking, I took my little helper to the shop for quick grocery shopping

Zucchini and Corn Fritters

Serves 4

• 1/2 zucchini chopped
• 4 tablespoon corn (in can)
• 2 eggs
• 1/2 onion chopped
• 1/4 cup grated parmesan
• 2 tablespoon chopped parsley
• 1 cup flour
• 1/2 cup fresh milk
• salt and pepper to taste
• some olive oil for frying

1. Mix all ingredients in a large bowl except the olive oil. Mix well.
2. Heat up 1-2 tablespoon olive oil in a frying pan. Drop the fritters into the pan to the size of your like. Make several at every batch.
3. Cook under medium heat, until both sides turn golden.

Prawn and Squid Bisque Recipe

Original recipe from: Afglez@allrecipe.com

Serves: 5

• 1/4 cup butter
• 1/4 cup and 3 tablespoons all-purpose flour
• 4 cups seafood stock (i used chicken stock)
• salt and pepper to taste
• 1/2 pound medium shrimp – peeled, deveined and shells reserved
• 5 ounces onions, minced
• 1 tablespoon and 1 teaspoon butter
• 5/8 clove garlic, minced
• 1 tablespoon paprika
• 1 tablespoon and 1 teaspoon tomato paste (I used 5 generous tablespoon)
• 1-1/3 cups heavy cream, heated (I used straight from fridge)

1. In a large saucepan over medium heat, combine 1/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
2. In a large saucepan over medium heat, cook shrimp shells and onion in 1 tablespoon and 1 teaspoon butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in reserved stock, reduce heat and simmer 45 minutes (I kept it for 20 min). Strain through a fine mesh or cheesecloth. If you are using chicken stock, simmering for 20 min would be enough before pouring the cream.
3. Return strained mixture to a simmer in the saucepan. Pour in cream.
4. Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes.
5. Adjust salt and pepper to your taste.

Another easy and great tempura recipe.

Those are bunch of mixed prawns, squids, shiitake mushroom, avocado, capsicum, crabmeat and sweet potatoes.

For the dipping, I made some sweet and spicy soy sauce which I think serves great for the tempura.

The tempura seemed not to attract much of his attention.

He ended up biting the tail of the prawns instead of the ‘body’

Thanks to Bing for the wonderfully turned out tempura. This recipe is definitely a keeper

Seafood and Vegetable Tempura

adapted from: Bing

Tempura Batter:

1 egg yolk

1 cup iced water

1 cup cake flour, sifted

½ teaspoon baking powder

• Lightly beat the egg yolk and pour in iced water gradually in a mixing bowl, stirring (preferably with chopsticks) and blending well. Add flour and baking powder all at once, stroke a few times with chopsticks until the ingredients are loosely combined. The batter should be somewhat lumpy.

• Heat the vegetable oil in a deep fryer.  Flavor it with a tablespoon of sesame oil. Dust the prawns in flour to soak up remaining moisture.  Shake off excess flour.

• Dip the prawns in the batter one by one.  Do not overcrowd.  Fry until golden brown, turning once, about 3 minutes.  Drain each tempura on a paper towel for a few seconds. Serve with sauce.

Don’t you think this gorgeous is irresistible?

I never had a lobster cracker or a spatula for eating lobster. Usually, I just cut them into half and dig out whatever delicious part I could find inside. But it hurts too, sometimes. Especially when I tried to open the stubborn big claws

Interesting facts about lobsters:

1. Lobsters can live up to 140 years or more.

2. They travel 100 miles in one year!

3. Lobsters do not slow down, weaken, or lose fertility with age. In fact, older lobsters are more fertile than younger lobsters.

4. The largest lobster was caught in Nova Scotia, Canada, and weighed 20.15 kilograms (44.4 lb)!

If you are interested to see how to eat lobster, please visit HERE. I felt like eating lobster again when I was watching the video

Lobster Thermidor Recipe

• 1 (1 1/2 pound) medium Cooked Lobster
• 2 tablespoons Butter
• 1 Shallot, finely chopped
• 1 3/8 cups Fresh Fish Stock-kite guna chicken stock
• 1/4 cup Double Cream-kite guna creme fraiche
• 1/2 teaspoon Hot English Mustard
• 1 tablespoon Fresh Lemon Juice
• 2 tablespoons chopped Fresh Parsley
• Salt and Freshly Ground Black Pepper, to taste
• 1/4 cup Freshly Grated Parmesan Cheese-kite guna grated mozarella cheese

1. Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
3. Preheat your oven’s broiler. I used 200 degree Celcius.
4. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
5. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.