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!
Recipes:
Bangus Sisig
Ingredients
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
Procedure
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
Ingredients
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
Dip
½ cup mayonnaise
¼ cup sweet chili sauce
3 tbsp curry sauce
Procedure
1. In a food processor, combine all the curry paste ingredients. Blend until it turns into a
paste.
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
leaves.
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
Ingredients
Filling
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
Procedure
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
ingredients.
3. For the slaw, mix the sugar and vinegar until the sugar has dissolved. Mix with all the
remaining ingredients. Makes 3-4 servings.
