煮題Cook ｜EP25｜ 大頭蝦火山骨 海皇冬蔭冬瓜船 ｜Ricky 張錦祥｜Jacky 余健志｜HOY

#ThemeCook #recipe Ricky - 大頭蝦火山骨 (Volcano Ribs with Giant River Prawns) Ingredients: Pork bones / ribs - 2500g, Daikon radish (cut into chunks) - 1 whole, Onion - 1 whole, White peppercorns - 20g, Lemongrass - 4 spears, Coriander roots - 20g, Thai lime leaves - 20g, Garlic - 50g, Green chili peppers - 50g, Limes - 8 whole, Chopped coriander - 200g, Fish sauce / Sugar / Chicken powder - appropriate amounts, Pork bone broth - 500g, Giant river prawns - 1000g, Red chili flakes - 20g, Hot oil - 100g Steps: 1. Place pork bones in pot with water, bring to boil, skim scum. 2. Add radish, onion, peppercorns, coriander roots, lemongrass, and lime leaves, simmer over medium heat for 2 hours. 3. Remove pork bones, roast in oven at 250°C for 10 minutes, set aside. 4. Boil giant river prawns in boiling water for 3 minutes. 5. Mix soup base ingredients together, set aside. 6. Pour hot oil over red chili flakes to make chili oil, set aside. 7. Stack radish and roasted pork bones high in a large round tray. 8. Pour prepared soup base over bones. 9. Arrange river prawns around base. 10. Drizzle red chili oil over dish. 11. Pour liquor and flambé (optional). Jacky - 海皇冬蔭冬瓜船 (Seafood Tom Yum Winter Melon Boat) Ingredients: Pork tubular bones - 1.2kg, Blue flower crabs or Three-spot crabs - 3 whole, Dried shrimp - 150g (washed, dried), Water - about 2.5L, Oblong winter melon - 1 whole (about 7.8kg), Medium fresh prawns - 10+ (peeled, deveined; reserve heads and shells), Clams - 600g (washed, soaked in water), Hokkaido scallops - about 6 (thawed, dried, lightly salted), Garlic - 5 cloves (sliced), Shallots - 5 heads (chopped), Lemongrass - 8 spears (white bulb stems only, chopped), Galangal - 40g (sliced), Coriander - about 6 sprigs (chopped, reserve roots), Bird's eye chili - 2-4 (chopped), Kaffir lime leaves - 10g (washed, bruised), Thai cherry tomatoes - 250g (halved), Straw mushrooms - 10+ (halved), Pork & seafood broth - 2L, Tom Yum paste - about 150g, Fish sauce - 20g, Granulated sugar - 10g, Fresh lime juice - juice of 4 limes, Coconut milk - appropriate amount (added at end) Steps: 1. Rinse pork bones, blanch, drain. Clean crabs, cut in half. Roast bones and crabs in oven at 220°C for 10-15 minutes until fragrant, remove. 2. Boil water, add bones, crabs, and dried shrimp, cook over medium heat for 2 hours, strain solids to make pork & seafood broth. 3. Wash winter melon, slice top off lengthwise, scoop out seeds and partial flesh (dice partial flesh, set aside). Steam melon boat on high heat for 40 minutes until cooked through. 4. Heat 1/2 cup oil in pot, fry garlic and shallots, add reserved prawn heads and shells, fry and crush heads to release prawn paste. Add broth, lemongrass, galangal, coriander roots, chili, and lime leaves. Bring to boil, simmer covered for 30 minutes. 5. Strain solids out, return broth to pot. Add winter melon dice, tomatoes, straw mushrooms, and seasonings, simmer until winter melon dice softens. Add clams, cook briefly, add prawns and scallops until just cooked, stir in coconut milk, turn off heat. 6. Carefully remove steamed winter melon boat, ladle Tom Yum seafood soup inside, sprinkle coriander, serve hot. Tips: 7. Tom Yum paste brands vary in flavor profile; test taste before finalizing quantities. 8. Crushing fried prawn heads releases prawn oil essential for rich Tom Yum flavor. 9. Broth double-functions as a seafood hot pot base.