Singapore black pepper crab is one of the two most popular crab dishes in the country. It is made with hard-shell crabs fried with black pepper.
While this Laotian catfish curry recipe goes great with said fish, other similar fishies would work well with the curry also. This recipe and others can be found in Dave DeWitt’s book, A World of Curries.
Here is a Singapore classic featuring prawns. Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
This spicy crab-and-bacon stir-fry combination was given to me by an Indonesian friend living in New England.
Cambodian cooking is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia. It can be characterized by the uses of lemongrass, galangal, ginger, garlic and many fresh water fish.
U..S. restaurants are teaming with the Japan Food Product Overseas Promotion Center (JFOODO) to promote seafood and sake pairings. The idea is to conjure a unique dining experience for diners.
Note: Bracketed material will eventually become endnotes. Nonfish Roe Producers Not that much has been written about the lesser-known non-fish roemakers. I’ve learned that crab roe is an essential ingredient in Chinese She-Crab Soup and that since Shrimp roe is carried externally by shrimp, it is often served that way […]