Seared scallops, prawns and mussels are paired with a velvety smooth velouté sauce. With just a hint of Thai green curry p...
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Feel free to just use prawns...the flavor will change of course (as there will be no flavor from the mussels or scallops) but it will still be delicious!
Just add more prawns and start the recipe when it says to add the mirepoix (this happens at 1:14 in step 3 of the video recipe). Hope this helps!
It wasnt disaster but it turn out okay. scallops were undercook, forgot to put the fish sauce. loved the valoute sauce found it easy to do. the dish look so pretty (BIG SCALLOPS BIG PRAWN AND MUSSLE WOW) so happy I even tried to cook it wasnt scared at all to take that first step setting everything and preparing everything . WOW experience in accually trying something and not caring how it turn out but just trying alone made me so happy I FINALLY FOUND LOVE IN COOKING (the drive to looking n accually keep trying to make it perfect for next time around makes me appreciate today for tommorow)
The interesting thing is that I'm going to make a Thai Green curry (not from scratch, though... shhhh!) - The prawns are still moving and kicking... it has been at least 8 or 9 hours. It's about 12 buckeroos a pound at Granville Island. Got a half a pound. Wish me the best!
Actually when I marinate prawns in lemon, vinegar, and garlic to fry them the taste wonderful, but I don't know why when I use them the same way but stir-fry them or cook them any other way, I get that fishy taste or smell, what can I do to get rid of it, other than marinate them in lemon cause I already did :S
Fresh prawns should not smell or taste fishy. It might be helpful to watch the lesson on How to Buy and Store Fish. Many of the concepts taught here apply to shellfish.
If the prawns really smell off and you dislike them, I would take them back to the market that you purchased them from. Ask to smell the prawns before you buy them...and make sure to store them properly once you bring them home. Also, use cook them preferably the same day. Cheers!
There will always be a certain degree of "fishy" smell that comes along with cooking fish and shellfish...but it should be a pleasant smell. It is just the nature of cooking fish/shellfish. One cooking method over the other will not substantially reduce the smell. Cheers!
This could be such a good illustration of how a wonderful dish may be improvised without following a specific recipe. The velouté is used as a base for a small sauce where the traditional "french" mirepoix is substituted for what you have recommended in one of the lessons will result in an "asian" flavor: garlic, ginger, lemongrass and of course the Thai curry paste. By using general principles, a unique dish was created that was oh so excellent.
The feeling of suddenly understanding how everything fits together is really wonderful. What used to be butter and flour, ginger etc, is now roux, mirepoix etc. Great!
While we have not made this particular recipe using coconut cream instead of velouté, I am sure that you could use substitute one for the other. Just note that the sauce may be thinner, depending on the coconut cream and how much you reduce it. Also, depending on how much coconut cream you use, it could be quite rich.
This is where you will need to experiment a bit. For example, you may want to try starting with a roux for added body. If you don't want to use butter, then you could use something like coconut oil as the fat in the roux. Essentially, you would still be making a velouté, you would just be using coconut cream/milk instead of regular milk. Hope that helps. Cheers!