About this book: Seafood has always been the gourmet ingredient par excellence in Cantonese cooking. From lavish delicacy like abalone, oyster and cuttlefish to inexpensive options like conches, scallops and squids, seafood from all over the world has been experimented and cooked to perfection by Hong Kong chefs. In this cookbook, experienced local Master Chef Mater Tsoi Chiu-fai has compiled a smorgasbord of unique shellfish recipes, which demonstrate his endless creativity and impeccable cooking skills. This book is not only a useful reference for professionals, but also an interesting book for general readers. Master Tsoi incorporates the exotic flavours and cooking techniques of Southeast Asian cusins and classic recipes from coastal inhabitants. No matter you're making a simple family dinner or a luxurious feast, this cookbook would surely come handy. 82 recipes featuring shellfishes and seafood; including cold appetizers, snacks, soups, family stir-fries and sumptuous banquet dishes. Detailed explanations on various species of shellfishes and seafood in Hong Kong illustrated by full-colour pictures, including their features, buying tips and cooking methods. Step-by-step instruction on preparing seafood, such as slicing giant conches, crisscross incisions on abalones and dressing geoduck, illustrated by full-colour photos.

	Content
7	Oyster
12	Preparing Oysters
14	Abalone
16	Preparing Abalones
17	Pan Fried Sliced Abalone in Soy Sauce
18	Steamed Fresh Abalones with Dried Tangerine Peel
20	Live Abalones and Chicken in Clay Pot
22	Poached Live Abalone Slices
24	Small Abalones in Spring Roll Wrapper Bowl
26	Cold Abalone Appetizer with Celery and Bell Peppers
28	Double-Sreamed Fresh Abalone Soup with Mushroom
30	Raw Oysters on the Half Shell
32	Oysters with Spring Onion and Ginger in Clay Pot
34	Deep Fried American Oysters
36	Deep Fried Oysters with Honey Sauce
38	Steamed Pacific Thorny Oysters in Traditional Style
40	Fried Pacific Thorny Oyster Skewers on Iron Plate
42	Deep Fried Oyster Rolls
44	Porridge with Baby Oysters in Chouzhou Style
46	Classic Oyster Fritters
48	Oyster Fritters in Fujian Style
49	Stir Fried Baby Oysters with Fermented Black Beans
50	Scallop and Fan Scallop
52	Preparing Scallops and Fan Scallops
54	Steamed Scallops in Fermented Black Bean Sauce
56	Stir Fried Scallop with Chives, Salted Egg Yolks and Bell Pepper
58	Deep Fried Taro Dumplings with Scallops
60	Stir Fried Scallops with Pickled Lettuce
62	Stir Fried Scallops with Lotus Root in Taro Nest
64	Scallops Stuffed with Shrimps Paste in a Crab Roe Glaze
66	Scallops and Eggplant with Chili Bean Sauce in Clay Pot
68	Stir Fried Scallops with Lily Bulbs and Walnuts
70	Scallop and Spinach Thick Soup
72	Stir Fried Scallop Bundles in Mushroom Sauce
74	Steamed Scallop Beggar's Purses with Carrot Soup
77	Deep Fried Fruit Salad and Scallop Rolls
80	Scallop Cutlets
81	Grilled Asian Moon Scallops with Barcecue Sauce
82	Baked Fan Scallops with Garlic and Mashed Potato
84	Stir Fried Fan Scallops with Zucchini and Cloud Ear Fungus
86	Stir Fried Seafood with Young Ginger in Pineapple
88	Squid, Cuttlefish and Octopus
91	Preparing Squid, Cuttlefish and Octopus
94	Eight-Treasure Glutinous Rice-Stuffed Squid
97	Deep Fried Squids with Peppered Salt
98	Squids in Port Wine Sauce
100	Stir Fried Dried Squid with Bamboo Shoots, Mushroom and Preserved Tianjian White Cabbage
102	Seafood Noodles in Korean Chilli Dressing
104	Squid Roll with Laver and Salted Egg Yolk
107	Braised Baby Squids in Golden Sauce
108	Baby Squids in Soy Sauce
110	Baby Squids with Deep Fried Garlic and Butter
112	Stir Fried Cuttlefish Slices with Cloud Ear Fungus and Black Pepper
114	Stir Fried Cuttlefish Slices with Chives and Button Mushrooms
116	Stir Fried Cuttlefish in Satay Sauce
118	Baby Cuttlefish with Fresh Mushrooms
120	Fried Cuttlefish Patties with Sweet Corn
122	Octopus Salad with Sesame Dressing
124	Baked Curry Seafood in Pumpkin
126	Conch and Sea Urchin
129	Preparing Conches
131	Poached Sliced Conch in Stock
132	Oil-blanched Sliced Conch
134	Conches Au Gratin in Portuguese Sauce
136	Areolated Babylon in Spicy Wine Sauce
138	Stir Fried Conch with Preserved Turnip and Peanuts
140	Simmered Spiral Babylon in Mirin Sauce
142	Snails with Perilla Leaves
144	Double-Sreamed Black-skinned Chicken Soup with Conch
146	Cold Beancurd Appetizer with Pork Floss and Sea Urchins
148	Stir Fried Egg White and Milk with Sea Urchins on Potato Chip