About this book:

Seafood has always been Hong Kong people's favourite. With their refreshing flavours and tender texture, prawns, crabs and lobsters always taste good no matter how you cook them.

In this cookbook, the experienced Chinese Chef Mater Tsoi Chiu-fai explained the professional cooking methods on various seafood dishes in simple language. He also created quite a number of inspiring seafood recipes that are truly out of the box. No matter you're making a simple dinner or a luxurious feast, creatively mix-and-matching the ingredients would mean a completely different seafood experience.

． 80 recipes featuring prawn, crabs an lobsters; including appetizers, stir-fries, sumptuous banquet dishes, traditional favourities and soups.

． Illustrated by full-colour photos, with detailed explanation on various species of prawns, crabs and lobsters, including their origins, features and recommended cooking methods.

． Steps in preparing prawns, crabs and lobsters for cooking, such as dressing, cutting method and marinade recipes.