Erwan Cooks Seafood 3 Ways (Noche Buena Ideas!)

Want to eat seafood but want to stick to a certain budget? These recipes are for you! Erwan Heussaff is making three seafood dishes at different price points which will suit every kind of budget. 

We are cooking Bangus Sisig, Shrimp Cakes, and Crabs with Salted Egg Mayo and Mango Slaw which will all look great on your dinner spread this holiday season. Whether you choose the cheapest or the most expensive option, you can be assured that these dishes will be a crowd pleaser at your next event!

This video was brought to you by Maggi Magic Sarap. Make Christmas magical by sprucing up your dishes with a dash of Maggi Magic Sarap!


Bangus Sisig


1 (800-1000g) bangus/milkfish, deboned and butterflied

½ cup flour

oil for frying

3 tbsp oil

1 pc small red onion, chopped

3 cloves garlic, minced

1 thumb ginger, grated

½ tbsp Maggi Magic Sarap

3 tbsp Maggi Oyster Sauce

1 tbsp calamansi juice

¼ cup mayonnaise

1 pc eggs

½ tsp Maggi Magic Sarap

2 tbsp butter

Maggi Liquid Seasoning Classic

chopped spring onions



1. Dredge your bangus and fry on each side with flour and fry for 1-½ minutes on each side

until fully-cooked. Scrape off the meat and belly making sure to keep the skin whole.

2. In the same pan, cook the skin until crispy. Set aside to cool and when crispy, chop into

small pieces.

3. In a wok with hot oil, saute onions, garlic, ginger, and bell pepper. Add flaked fish and

season with magic sarap, oyster sauce, and calamansi juice. Set aside.

4. Combine mayo, egg, and magic sarap.

5. In a smoking hot cast iron pan, add butter, bangus mixture, and a huge spoon of mayo

mixture. Top with spring onions and crispy fish skin. Makes 4 servings.



Shrimp Cakes


Curry Paste:

2 cloves garlic

1 small red onion, chopped

1 thumb ginger, grated

1 tbsp curry powder

½ tbsp patis

½ tbsp Maggi Magic Sarap

1 tbsp tomato paste

2 tsp brown sugar

1 tbsp oil

¼ kg raw shrimp, peeled, deveined, then finely chopped

½ cup chopped thai basil

1 large egg

¼ cup curry paste

¼ cup all-purpose flour

2 teaspoon Maggi Magic Sarap

1 tablespoon sugar

¼ cup oil



½ cup mayonnaise

¼ cup sweet chili sauce

3 tbsp curry sauce



1. In a food processor, combine all the curry paste ingredients. Blend until it turns into a


2. In a pan, cook down the paste until reduced by half and have achieved a darker color.

3. In a bowl, combine shrimp, egg, flour, Maggi Magic Sarap, sugar, curry paste, and basil


4. Form ½ cup of the mixture into a patty and fry for 1-½ minutes on each side or until fully

cooked. Serve with sweet chili dip. Makes 4 servings.



Tortang Alimasag



4 pcs eggs

½ cup crab fat

3 cloves garlic, grated

½ cup cornstarch

½ cup all-purpose flour

2 cups crab meat (1-1.5kg of crab)

¼ cup chopped spring onions

2 tbsp Maggi Magic Sarap

alimasag (top shell)

oil for frying


Salted Egg Mayo Dip

4 pc salted egg yolks

1 tsp sugar

½ cup mayonnaise

1 tbsp cream

1 clove grated garlic

2 tbsp finely chopped thai basil


Green Mango Slaw

2 tbsp brown sugar

3 tbsp coconut vinegar

2-3 pcs bird’s eye chilies chopped

3 cloves garlic, peeled and crushed

1 thumb ginger sliced thinly

¼ tsp pepper

1 pc green mango, shredded



1. In a bowl, mix all the filling ingredients. Stuff the crab shells with the filling and cover

with breadcrumbs. Fry in hot oil over medium heat for 2-3 minutes.

2. Make the mayo dip by mashing the egg yolks then slowly adding the remaining


3. For the slaw, mix the sugar and vinegar until the sugar has dissolved. Mix with all the

remaining ingredients. Makes 3-4 servings.

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