asian culinary practicum

I T S A L L A B O U T T H E M S E A F O O D

Shellfish are aquatic animals protected by shells.
Based on their skeletal structure, they are segmented into 4 distinct categories:

1. Univalves - single shelled mollusks
                    - e.g. Abalone, Conchs 
2. Bivalves - mollusks with 2 shells joined by a hinge
                 -  e.g. Scallop, Oyster
3. Crustaceans - jointed exterior skeletons/shells
                       - e.g. Crabs, Prawn
4. Cephalopods - mollusks with tentacles attached directly to its head
                        -  e.g. Squid, Octopus

                         M O L L U S K S
QUALITY CHECK!

Mollusks should be alive when bought. The shells of the mollusk should be closed. Tap the shell if they are slightly open and it will close 30 seconds to 1 minute after tapping if it is fresh. Mollusks should smell sweet and not have a fishy smell. Always check the shells of the mollusks to make sure that they are not broken or cracked.  A hollow sound can be heard when fresh mollusks are being knocked together.

C L A M S

COMMON COOKING METHODS: 

• Steamed
• Stewed

-D I S H E S-

Stir-fried Clams in Black Bean Sauce

Japanese Sake Steamed Clams

FUN FACT:

• Did you know that clams have no eyes, ears, or noses? So they cannot see, hear, or smell!
• Clams measure about 1" to 2" across the shell
• Their diet consists of mainly plankton as they are herbivores

C O C K L E S

  COMMON COOKING METHODS: 

• Baked
• Steamed

- D I S H E S -

Fried Kway Teow

Steamed Cockles with Garlic & Chilli

FUN FACT:

• The size of their shells are uniformed, obliquely spherical, & possess distinct radiating ridges/ribs. This aids the animal in gripping the sand.

O Y S T E R S

QUALITY CHECK!

Frozen shucked oysters should have a natural creamy colour. The natural juice in the packaging should be clear and not milky and the meat of the oysters should be plump. It is important to check the packaging for the expiry date of the frozen oysters and also for traces of ice crystals as the presence of ice crystals shows that the oysters were being thawed and refrozen or stored for a long time.

COMMON COOKING METHODS: 

• Batter fried
• Steamed

- D I S H E S -

Oyster omelette 

FUN FACT:

• Is It a Male or Female Oyster? Just like warm-blooded animals, oysters are either male or female. However, oysters have gonads that are able to generate eggs, as well as sperms. Therefore oysters have the ability to change gender.

*gonads are the tastiest part of the oyster

C R A B

M U D C R A B

QUALITY CHECK! 

Crabs should feel heavy for their size and have their legs and claws intact. Look out for firm, intact shells without any discolouration particularly at the joints. Fresh crabs usually has a pleasant fresh sea smell. The best way to choose a crab is to look and see whether is it still moving around energetically. Do not buy crabs that are not moving around as this means that they were being starved and the shells are often empty when being crack open. 

COMMON COOKING METHODS: 

• Steamed
• Stewed
• Stir-fried 

- D I S H E S -

Chilli Crab

Asian Style Salt and Pepper Mud Crab

FUN FACT:

• Mud crabs are fast growing and shortly lived.

F L O W E R C R A B

QUALITY CHECK! 

To Choose a good flower crab, choose the female one as it usually contains a rich orange coloured roe in them which is delicious when cooked. Female crabs are identified by its pointed tail flap. Besides that, female crabs has a wider and rounder flap and the underside of the crab should feel firm when press upon lightly. A good flower crab should be solid and heavy when picked.

 COMMON COOKING METHODS:

• Baked
• Broiled 
• Grilled
• Deep-fried

- D I S H E S -

Steamed Flower Crab

Korean Flower Crab Stew

FUN FACT:

•  Small juvenile flower crabs (1-2cm) may have a wide variety of colours and patterns including bold bars and blotches.

P R A W N S

QUALITY CHECK!

Fresh prawns should not smell fishy and be covered in slime. The head of a fresh prawn should not be loose as the digestive enzymes located in the head will start to eat into the flesh of the prawn which will cause the head of the prawn to loosen. The digestive enzymes will also break down the flesh of the tail which will cause the meat to be mushy.

G L A S S P R A W N

COMMON COOKING METHODS:

• Steamed
• Stir frying

- D I S H E S -

Chilli Prawn Stir Fry

FUN FACT:

• Are widespread, and can be found near the seafloor of most coasts and estuaries, as well as in rivers and lakes

S E A P R A W N

COMMON COOKING METHODS:

• Baked 
• Steamed
• Stir frying

- D I S H E S -

Pan-Fried Prawn (干烧虾)

R E D L E G P R A W N

COMMON COOKING METHODS:

• Baked
• Broiled
• Steamed
• Sautéed

- D I S H E S -

Prawn  Noodles

FUN FACT:

• Their colour ranges from a transparent yellowish white to a reddish hue and can grow to quite a large size

C R A Y F I S H

QUALITY CHECK!

Fresh crayfish have uniform light coloured tails that are not slimy. Live crayfish should be moving. This can be checked by carefully picking up a crayfish. The tail of the live ones will curl up.

COMMON COOKING METHODS:

• Boiled
• Steamed

- D I S H E S -

Sze Chuan Crayfish 

FUN FACT:

• Over 350 species of the 500 crayfish species of the world live in the United States

S Q U I D 

QUALITY CHECK!

Fresh squids are determined by looking at its eyeball. The eyeball of a fresh squid should be white wuth a clear black dot in the center. Fresh squids with very clear skin color are squids that were just caught while squid with very dark purple skin are a litlle older. Clear squids are hard to find as the skin of the squid turns dark at a rapid rate. Therefore, the freshness of the squid can then be determined by smelling the squid. Fresh squids should not have any pungent or rotten smell.

COMMON COOKING METHODS:

• Baked
• Boiled
• Broiled
• Pan-fried
• Deep-fried

- D I S H E S -

Sze Chuan Kung Pao Squid

FUN FACT:

• Some species of squid can swim at speeds up to 25 miles per hour, as fast as some sharks, but only in short spurts.