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Book Information- The Complete Prawn & Crab Cookbook

Purchase "Prawns vs. Crabs" Cookbook

Title

Prawns vs. Crabs

Author

Eric Neo

Book Description

A home-cooked meal with not be complete without seafood.  Singapore, Malaysia, Taiwan and Hong Kong are known for their fresh seafood such as fish, crab, prawns, mussels and squid.  Their preparation is also unique and the technique to prepare them are sought after by many.  It is not difficult to master the techniques of preparing sumptuous seafood dishes.  In this book, Prawn Vs. Crabs, Singapore’s celebrity chef, Chef Eric Neo, presents 50 creative seafood dishes that will whet your appetite.  Now you can learn how to make and confidently serve up a mouth-watering seafood banquet in your own home.  Your family and guests will be delighted.

About the Author

Chef Eric Neo is a celebrity chef in Singapore.  His cooking style is primarily Cantonese, although as a culinary innovator he has mastered Nonya, Thai and Western cuisines.

Chef Eric Neo is currently a certified judge by the World Association of Chef Societies.  He is also a winner of numerous prestigious international cooking competitions.   

Table of Contents

  • About Chef Eric Neo
  • Recipes
    • Prawn Recipes
      • Wasabi Ebikko Prawn
      • Char-Grilled Randang King Prawn
      • Grandma’s Wok Fried Prawn with Bitter Goud
      • King Pawn with Superior Soy Sauce
      • Claypot Prawn with Beancurd and Sweet Pea
      • Herbal Drunken Prawn
      • Prawn and Scallop Wonton
    • Crab Recipes
      • Steamed Crab with Egg White
      • Fried Snow Crab Leg with Butter Cereal
      • Hong Kong Style Wok-Fried Crab
      • Thai Style Flower Crab with Tang Hoon
      • Superior Crabmeat Soup with Mushroom and Bamboo Shoot
      • Black Pepper Sri Lanka Crab
      • Golden Butter Crab with Salted Eggs
    • Squids/Calamari
      • Char-Grilled Squid with Hot Teriyaki Sauce and Leek
      • Deep-Fried Squid Rings served with Curry Flavor Mayonnaise Dipping Sauce
      • Char-Grilled Spicy Squid (Sotong Panggang Pedas)
    • Lobsters/Clayfish
      • Lobster Bisque
      • Ginseng Lobster Chawanmushi
      • Baked Boston Lobster Thermidor with Field Mushroom
      • Steamed Baby Lobster with Fresh Chopped Garlic Dressing
      • Lobster Patties on Man Tou served with Chilli Jam
      • Drunken Thai Royal Lobster Terrine with Soy Sauce Ginger Dressing
      • Lobster Carpaccio with Shaved Fennel Citrus Fruit, Dill and Balsamic Dressing
      • Wok-Fried Slipper Lobster in Fermented Black Bean Sauce
      • BBQ Crayfish Satay served with Peanut Sauce
      • Barbeque Clayfish with Lime and Sambal Cincalok (Chilli Sauce with Prawn Paste)
      • Thai Red Curry Crayfish
      • Steamed Crayfish with Ginger, Preserved Soy Bean and Cilantro
      • Risotto Stew with King Oyster Mushroom and Diced Seafood
    • Bivalves
      • Authentic Vongole Fettuccine with Basil and Chardonnay White Wine
      • Pacific Clam Chowder
      • Sauteed Lala with Chinese Wine, Ginger and Wolfberry
      • Poached Cockles with Singapore Hawker Style Lime Vinaigrette
      • Steamed Bamboo Clam with Superior Soy Sauce
      • Scallop Ravioli with Crustacean Cream Bisque
      • Baked Oyster with Cheese Ham Au Gratin
      • Crispy Five-Spiced Oyster
      • Oyster Shooter in Chilled Roma Tomato Soup
      • Baked Mussel in Sambal Mayonnaise
      • Pandan Curry Mussel
      • Taiwan Style Oyster Mee Sua
      • Hokkien Style Mustard Rice with Pork Belly and Dried Oyster
      • Oyster Scallion Pancake
      • Taiwanese Style Sauteed Mussel with Basil and Rice Wine
      • Pot Steamed Black Mussel with White Wine
      • Half-Shelled Mussel with Tomato Salsa
      • Wok-Fried Chilli Tasmanina Mussel
      • Poached Mussel on Truffle Scramble Egg, Caviar and Chive
      • Oyster Omelet

    Publication Date

    November 2011

    Language

    Bilingual, English & Mandarin Chinese (Simplified)

    Illustrations

    Full color

    Pages

    115

    Purchase "Prawns vs. Crabs" Cookbook