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By Picholine on January 24, 2012
"Convenient way to satisfy a sushi craving. I invented this delectable open-faced "sandwich" while trying to use up leftover ingredients in a creative way. I made this with canned salmon (reminiscent of a Philadelphia roll) but I'm assuming tuna will work well also."
Prep Time: 5 mins
Total Time: 5 mins
By Chef floWer on February 13, 2007
"This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book."
Prep Time: 20 mins
Total Time: 26 mins
By Rita~ on June 20, 2007
"These fresh, crisp & tender crab cake has a nice spicy smokey taste that has a Southern kick to them. Fresh Lump crabmeat, mixed with celery, scallions, peppers and chipotle peppers in adobe sauce fried up and served on a bed of cilantro, lime slices and a nice dollop of my Smokey tartar sauce ( Smokey Tartar Sauce ). These are slightly smokey, tender..."
Prep Time: 15 mins
Total Time: 21 mins
By English_Rose on October 27, 2008
"This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten..."
Prep Time: 10 mins
Total Time: 12 mins
By threeovens on December 2, 2011
By Kittencalskitchen on February 2, 2013
By Rita~ on June 2, 2004
By blackswanst on September 7, 2010
"This is my home-made version, added with black beans & dried scallops. I was surprised it turned out to be my guest’s favourite dish of the day. He practically finished the whole plate of Calamari by himself & asked where he can find this dish. My answer was, “You can’t find this version anywhere but only in Shirley’s..."
Ingredients: dried scallops, squid...
Prep Time: 10 mins
Total Time: 20 mins