Tempura fry batter is a light and airy batter used in Japanese cuisine to coat vegetables, seafood, and other ingredients before deep frying. This tempura fry batter, made with sourdough starter and carbonated water, is so light and beautifully crisp, it just about tops any other fry batter I have made with my discard.
Squid is one of the most abundant forms of seafood in the global market, yet few Americans have ever enjoyed it in any other way...
This recipe for baked-in-the-shell queenie scallops makes for an easy but impressive starter. Plus, it's a low-calorie but luxurious dish
This spiced seafood bisque is topped with an unconventional crouton – mini sesame prawn toasts. A ginger and garlic-infused prawn paste is spread over bread, then topped with sesame seeds and fried until golden. They are served on a spice-infused broth made with mussels, haddock and prawns.
These shrimp and pork lumpia are the perfect appetizer at your next party.
It's very yummy served at a party. People will love it and ask for more!
Boquerones fritos are popular Spanish tapas enjoyed all over Spain. These fried anchovies are best served with a glass of beer so make sure to try them when you visit this country.
Gambas Pil Pil is a Spanish tapas dish. King prawns cooked in olive oil, featuring paprika, garlic, and chilli. The prawns are juicy, with a spicy flavour from the chilli and garlic oil. Easy and quick to cook, in a frying pan, then transferred into a hot earthenware tapas dish.These garlic and chilli prawns also make a fantastic starter. Serve with fresh bread to dip into the spicy oil.
Pan-fried Spicy Shrimp with Romesco Sauce is a quick and easy recipe that is ideal for serving as a tasty tapas or as finger food. Spicy pan-fried shrimp covered in plenty of cayenne and spice pair perfectly with a rich and smoky romesco sauce that’s made with smoked red peppers, tomato, garlic, smoked paprika, and cayenne pepper.
Thai shrimp toasts recipe, crispy, spicy and flavorful, my favorite starter in Thai restaurants.
These ridiculously realistic vegan “scallops” are such a treat. They’re served with a beautifully fresh, summery edamame pea smash, bursting with lemon zest and fresh parsley.
Jack Stein’s version of this classic gravadlax with soda bread recipe from Scandinavia is a great make-ahead first course. It’s served cold, so no reheating is required, just the satisfaction of slicing in front of your guests. Jack says “It’s easy to cure your own salmon, and the dill gives a wonderful dimension to the flavour that we associate with Christmas.” If you’re not keen on horseradish, you can use mustard instead. Prefer trout? Try our whisky cured sea trout recipe.
Moussey and light and luscious, and most importantly easy, these twice-baked crab soufflés sound fancy but they're in fact a doddle. Just don't tell anyone!
Transport your tastebuds to the seaside with this classic whitebait recipe that's perfect for enjoying alfresco as part of a seafood spread.
Hello fellow Greedy Gourmet!
Perfectly cooked scallops are served with an indulgent shellfish sauce, herbaceous nasturtium oil and sharp pickled carrots in this simple yet complex seafood starter recipe.
Indulge in the delightful crunch and savory flavors of our Crispy Shrimp and Chive Dumplings, a modern twist on traditional Asian cuisine. Wrapped in soft rice paper, each dumpling is filled with a tasty blend of finely chopped shrimp, fresh chives, and aromatic spices, then baked to golden perfection.This dish is not only a feast for the taste buds but also visually appealing, making it a great addition to any meal or party spread. It's easy to prepare, healthier than fried alternatives, and can be served with a variety of dipping sauces to enhance its already vibrant flavors.
These shrimp fritters, bursting with flavour, are a great starter or party bite for the holidays.
These Spanish Cod Fritters are easy to make, pack a ton of flavors and come together in just 30 minutes. Classic Spanish recipe.
De energie die je verbruikt tijdens het maken van dit recept, staat niet in verhouding met het genot dat je ervaart als je het eet. Het is heel makkelijk te maken en het levert je vrijwel zeker een staande ovatie op. Sommige recepten kun je met elk type filodeeg maken, maar dit recept werkt het beste met de dunne versie die je in de Griekse of Turkse supermarkt vindt. Ga ernaar op zoek, dat is het waard.
Make bite-sized salt cod fritters with a delectable Spanish allioli for the perfect finger food. Serve with lemon wedges and garlic mayo for dipping
Erwan makes deep fried fish balls of flavor.
Balkan food, underrated and not well known, is rich in diversity and cultural influences.
Escargots à la Bourguignonne is a timeless garlic-and-herb-flavored dish that should be made with good-quality canned snails and store-bought snail shells.
Make at-home entertaining even easier with these hot-smoked salmon vol-au-vents that can be rustled up ahead of time. Simply re-heat and assemble to serve!
This is a simplified version of the starter recipe - Scallops with Sweetcorn Puree and Quail's Eggs which I posted a couple of years ...
Fried Calamari
You can fill vol-au-vent pastry cases with just about anything, but this seafood, dill and onion bechamel is certainly one to try.
Step-by-step method for making Greek lamb kleftiko with potatoes, oregano and lemon yourself.
This simple prawn starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. If you can’t get fresh horseradish, use 1 tbsp of horseradish sauce instead
These Spanish Cod Fritters are easy to make, pack a ton of flavors and come together in just 30 minutes. Classic Spanish recipe.
Avoir envie d’un tartare de saumon, c’est avoir envie de fraîcheur. Cette recette simple et délicieuse remplira bien sa mission.
Today's recipe is a green onion (scallion) pancake with seafood. You may remember I made a green onion pancake (pajeon) video a long time ago which used foraged green onions. But when making pajeon, most Koreans use this kind of green onion, and the most popular kind of pajeon is made with...
Coconut shrimp is an American delicacy, and so I prefer to retain native terminology. I don't know why this should be, but I find it makes them sound much more delectable than prawns; shrimp is such a very good, juicy word. The rice flour I dredge the shrimp in makes the coconut adhere much better than the more usual plain flour, and it gives a crispness and light rustling crunch, in the same way the panko does, rather than regular breadcrumbs, and both offer a more resilient coating, so that the encased shrimp steam succulently within. For US cup measures, use the toggle at the top of the ingredients list.
Hushpuppies are pure Southern comfort food. They go well with fried fish or seafood, but you may just like them as a snack all by themselves.
Lebanese Zucchini Fritters, also known as Ejjeh Kousa in Arabic make a wonderful starter, side dish or even a light lunch! These crispy zucchini fritters Patties are formed and pan-fried then served hot alongside a cool dollop of sour cream or yogurt.
Balkan food, underrated and not well known, is rich in diversity and cultural influences.
Stuff crab shells with a creamy crab, leek and tomato sauce, top with breadcrumbs and grill until bubbling for this very special starter from London's The Red Lion & Sun
