STANDARDIZED RECIPE

CHILLI CRAB

Ingredients: Cooking Oil for deep-frying Crabs 1.2-1.5 Kg / 2 – 3 pound, halved 2 Tablespoons / 1 oz Corn Flour (Cornstarch), mixed with 60 ml 2 / fl oz ¼ Cup water 1 Egg, beaten 1 Spring Onion (Scallion), chopped 1 Pineapple, grated Finely Grounded Paste Ingredients: 1 ½ Tablespoons / 8 oz Dried Chili, Powder 6 Red Chilies 6 Cloves Garlic, peeled 100 g / 3 ½ oz Shallots, peeled 1 cm / ½ inch Ginger, peeled Sauce (Blended) 3 Tablespoons / 1 ½ fl oz Chili Sauce 2 Tablespoons / 1 oz Sugar 2 Tablespoons / 1 oz Vinegar 250 ml / 8 fl oz / 1 Cup Canned Tomato Sauce Salt to taste

Method: Lightly coat Crabs with egg mixture and 1 Tablespoon of corn flour. Heat the oil and deep-fry the Crabs until golden. Drain and set aside. Heat 2 tablespoons oil and sauté the Finely Grounded Paste until fragrant. Stir in the sauce ingredients and bring the mixture into a boil. Cover and simmer for about 10 minutes. Gradually add the Corn Flour (Cornstarch) mixture and stir well. Add the beaten Egg. Gently stir in the fried Crabs and simmer until the sauce is cooked. Garnish with finely sliced Spring Onion (Scallion) and serve immediately. Serve with Rice. Seared tuna with a traditional Andalusian salad of cucumber, tomato, pepper and onion Ingredients: ¾ pound of fresh tuna loin 1 medium cucumber, peeled, halved and seeded 3 plum tomatoes, halved and seeded 1 medium onion, peeled 1 green bell pepper, cored and seeded 1 red bell pepper, cored and seeded 1/2 cup plus 2 tablespoons Spanish extra-virgin olive oil 1/8 cup Spanish sherry vinegar Sea Salt Method: Cut the cucumber, tomato, onion and peppers into 1/2-inch pieces. Combine the vegetables in a large bowl. Toss with 1/2 cup of the olive oil and the vinegar. Season with salt and set aside. Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat. Place the tuna in the pan and sear on all four sides, allowing the center to stay rare. Transfer the tuna to a cutting board and slice 1/2-inch thick pieces. Spread the vegetables on a small plate and lay the slices of tuna on top. Drizzle with remaining tablespoon of olive oil and season to taste with salt.