Ingredients:
200g Pacific West Lemon Pepper Squid Chunks
Dusting powder
1tbsp white pepper
1/2tsp brown sugar
3tsp salt
1/2tsp five spice powder
10pcs fresh basil
Vegetable oil; for frying
Procedure:
Combine all dusting powder ingredients in a pan and cook over low heat until aromatic
Set aside
Heat oil in a deep pot and deep fry the lemon squid until golden brown
Deep fry the basil leaves briefly
Toss everything in a bowl, make sure the squid pcs are fully coated
Serve
Ingredients:
250g Pacific West Dusted Baby Squid Calamari
7pcs salted duck egg, yolks
5tbsp butter, unsalted
5cloves garlic, minced
125ml all-purpose cream
1tsp white sugar
1tsp salt
1tsp chili powder
10pcs fresh curry leaves
Procedure:
Heat oil in a deep pot and deep fry the squid until golden brown
For the sauce:
Mash the yolk and set aside
Place a deep pot over low to medium heat, toss the butter in and melt stirring occasionally
Add the yolks into the pot and mix well
Add the cream, sugar, chili powder, and salt in
Allow to simmer for about 1 min
Blend the mixture until smooth
Bring back to the pan and toss the curry leaves in
Adjust seasoning as needed
Toss with the squid
Serve
Ingredients: 2 whole Pacific West Cheesy tempura fillets 12pcs calamansi juice 3tbsp butter, unsalted 1whole white onion 7 cloves garlic, minced 3tbsp all-purpose cream 125ml water 2tbps cilantro, roughly chopped Salt & Pepper to taste 1/2tbsp butter, unsalted for finishing Vegetable oil, for frying Procedure: Heat oil in a deep sauce pot Deep fry the Cheesy tempura fillets until golden brown Set aside Sauce: Heat butter in a saute pan and saute the onion and garlic until aromatic Add the all-purpose flour in and mix well to make a roux Pour the water in and whisk well to get rid of lumps Add the chopped cilantro in and mix well. Allow to simmer for about 3 mins Pour the calamansi juice and all purpose cream in Season with salt...
Ingredients:
200g Popcorn shrimps
100g brown sugar
1tbsp water
2cups coconut milk
1tbsp fish sauce
2tbsp rice vinegar
3 cloves garlic, minced
1 whole red onion, sliced
1tsp white pepper
3tsp bird’s eye chili
Procedure:
Heat oil in a deep pan
Deep fry the shrimps until golden brown
Set aside
For the sauce:
Place the sugar and water in a pan and cook until the sugar turns into amber in color
Add in the red onions, garlic, bird’s eye chili, rice vinegar, white pepper, fish sauce , and coconut milk
Assembly:
Put the popcorn shrimps into a bowl and toss together with the caramel sauce
Serve
Ingredients:
3 fillets Pacific West Alaskan Tempura Fillet
Sauce:
1cup soy sauce
1/2cup brown sugar
3tsp ginger, chopped
2tsp garlic, minced
2tbsp honey
7tbsp mirin
2tsp sesame oil
1tbsp sesame seeds
Slurry:
1/2cup water
6tbsp cornstarch
Procedure:
For Frying:
Heat oil in a deep pan and deep fry the tempura fillet until golden brown
For the Sauce:
Combine all sauce ingredients and simmer for about 3 mins
Thicken with slurry and cook for about 2 mins more
Serve with the Pacific West Tempura Fillet
