2 pieces santol, peeled and seeded
1 (1-inch) piece ginger, peeled and sliced
1 tablespoon minced garlic
1 medium onion, chopped
500 grams tiger prawns (sugpo)
1 cup coconut cream 
1 teaspoon salt
1/2 teaspoon ground white pepper
3 green chilies or siling pangsigang (use bird’s eye chili or siling labuyo if you prefer a hot dish) 

1  Chop santol meat finely. Set aside.
2  In a pan, sauté ginger in 1 tablespoon oil until edges turn light brown. Add garlic and onion, and cook for a few minutes. 
3  Add prawns and keep stirring until they turn a red-orange color. 
4  Add santol meat. Stir. Add coconut cream and let simmer for 10 minutes without stirring. Season with salt and white pepper.
5  Add green chili, stir, and serve.

SHRIMP PASTA

Ingredients

500g packet pasta - penne or other type
500g / 1 lb shrimps - peeled
3-4 tablespoons olive oil
1-2 cloves garlic, crushed
75g bacon, chopped
1 x 425g tin peeled and crushed tomatoes
1-2 tablespoons tomato puree diluted in a little water
1 tspn oregano - dried
1 tablespoon fresh parsley, finely chopped
1/2 tablespoon sugar
freshly ground salt and pepper
To Garnish
Parsley, shredded



Preparation
Add the olive oil to a large frying pan and saute the garlic.

1. Add the bacon and fry for a little longer to crisp.
2. Pour the tomatoes and tomato puree diluted in a small amount of water to the pan.
3. Season with oregano, chopped parsley, sugar and freshly ground salt and pepper.
4. Simmer for about 20 minutes for the tomatoes to soften to a pulp and the sauce to thicken substantially.
5. Meanwhile, bring a large saucepan of salted water to boil, add the pasta and boil according to packet instructions or al dente.
6. Drain.
7. Place all the shrimp in the sauce and stir through.
8. Leave to simmer for another 5 minutes until the shrimp are coated in the sauce and have absorbed the flavours.
9. Place the pasta into a large pasta serving bowl and pour the sauce over.
10. Stir through until all the pasta is coated in the sauce and evenly distributed.
11. Garnish with shredded parsley.

CALAMARI

Ingredients

1 kg small squid
50-75g plain flour
olive oil or sunflower oil, for frying
salt and black pepper
1 lemon

Preparation

Clean the squid thoroughly.
Pull the tentacles off and retain, and clean the squid body inside and out. Drain.
Slice the bodies into 3-4cm wide rings.
Put the flour in a large sandwich plastic bag and season the flour with salt and pepper.
Add the body and tentacles to the flour, in batches, and toss until they are all completely coated in flour.
Shake off any excess flour and place on a plate.
Add enough oil to a large frying pan to come half way up the squid rings.
Heat the oil until very hot.
Add the squid to the pan in batches, making sure the rings keep their shape.
Fry until crisp and golden.
Turn over and fry again on that side.
It only takes a few minutes to cook on each side, so be careful that they don't get burnt.
Remove from pan and place on kitchen paper to remove any excess oil.
Repeat with remaining batches.
Serve with wedges of lemon.If you can only find large squid, prepare a mixture of 1 egg beaten with some milk and soak the squid rings in this for at least 15 minutes.
This will tenderise the squid and you will have beautiful melt in your mouth calamari.
After soaking in the egg mixture, shake off excess liquid and dip in the bag of flour.

Octopus Recipes: Octopus with Vinegar and Olive Oil

Ingredients

Octopus - 1 - 2 kg approx
60 ml malt vinegar

To Serve

Extra Virgin Olive Oil
Extra Vinegar - malt or red wine
Sprinkle of dried oregano
freshly ground salt and pepper
This first 3 steps of the instructions are as told to me by my Greek family, with utmost insistence on following these instructions to the letter!
The second way is my modern adaption - follow either way to get the octopus and water from the sink to the pan!

Preparation

• Take a large saucepan and place it next to the sink.
• Clean and rinse the octopus really well under running water.
• Take the octopus away from the water, still dripping, keep your hand under it to collect the water draining from the octopus and quickly place it in the pan with the water in your hands.

OR

• Clean and rinse the octapodi under running water. Drain.
• Place the octapothi in a large saucepan with about 1/3 - 1/2 cup water.

• Put the pan on the lowest heat.
• You will have in the pan just the octopus and the water, no seasoning, oil etc
• Cover with a secure lid.
• It is important you do not open the lid as it will dry out. It will cook in its own juices and the steam created.
• Cook for 1 hour per 1 kg weight.
• Every 5 minutes or so, take hold of the handles of the saucepan, shake the saucepan to move the octopus.
• This is to stop it sticking.
• When cooked, remove from the heat.
• Open lid, add vinegar quickly, close lid and shake the saucepan about to swirl the vinegar around the octopus.
• Leave to stand for 5-10 minutes with the lid on.

When ready to serve, remove the xtapodi, cut into serving pieces, for example each tentacle and place on a serving platter.
Drizzle a good amount of a good quality extra virgin olive oil over the top.
Add extra vinegar as per taste.
Sprinkle with a little amount of dried oregano.
Complete octopus recipes by seasoning with salt and pepper as per taste.

Serve either hot or as the Greeks have it at room temperature.

You can vary the octopus recipes by marinating the octapodi with a mixture of your favourite herbs, garlic, and extra virgin olive oil. Leave for the flavours to infuse and then serve.

Marinated Grilled Shrimp

Ingredients

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Directions

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.