Here’s how to cook “Prawns Ceveche”

Ingredients:

150 gms. medium prawns, deveined
1 pc. flour tortilla
15 gms. avocado
15 gms. ripe mango
20 gms. mesclun
10 gms. onions

2 pcs. chili
5 gms. coriander
10 ml. olive oil
5 ml. worcestershire sauce
10 ml. catsup

Directions:

* Deep fry the tortilla to make a basket shape, set aside.

* Clean the deveined prawns and marinate in chopped onion, chili, coriander and catsup.

* After a few minutes, season the prawns in olive oil with the marinade; set aside.

* Prepare the salad by slicing the avocado and mango into a fan-shape.

* Place the sliced avocado and mango in the tortilla.

* Place the prawns on top and serve.

Here’s how to cook “Kapitan De Davao”

Ingredients:

200 gms. clams
200 gms. squid, sliced into rings
250 gms. alimasag, cut into four
100 gms. tuna belly, diced
150 gms. shrimps
2 tsps. turmeric powder
50 gms. garlic, finely chopped

30 gms. ginger, finely chopped
30 gms. lemon grass, finely chopped
salt & pepper to taste
oil
fish stock
1 cup fresh coconut cream

Directions:

Season seafood with salt and pepper, grill individually. Set aside. In medium saucepan, heat the oil; sauté the garlic, ginger and lemon grass. Add fish stock and season with salt and pepper. Simmer for 2 minutes or reduce the stock to 3/4 its volume. Thicken with roux for medium consistency. Pour the sauce on top, garnish with pepper and onions.

Here’s how to cook Shrimp Macaroni Soup

Ingredients:
400 gms. elbow macaroni
1 cup small shrimps (suahe), shelled & marinated in juice of
2 pcs. calamansi
(reserve heads and shells for broth)
1/4 cup vegetable oil
1 tsp. garlic, minced
1/2 cup onion, chopped

1 cup young corn, sliced
1 cup leeks, sliced thinly
12-16 pcs. quail eggs, cooked
4 lts. water
2 1/2 tsps. salt
1/2 tsp. ground black pepper
2 tbsps. cilantro leaves for topping, chopped.

Directions:

To make shrimp broth, boil shells and head of shrimps in 4 liters of water for 10 minutes, strain, then, set aside.
Saute garlic and onions in vegetable oil. Add shrimps and saute until it turns pink. Remove from oil and set aside. Pour shrimp broth and bring to boil.
Add elbow macaroni, cook uncovered for 10-12 minutes or until noodles are done. Season with salt and pepper. Add young corn and leeks and quail eggs and cook for 3 more minutes.
Add cooked shrimps, remove from flame and top with chopped cilantro.
Serve immediately. (Makes 6-8 servings)