Prawn Pakora is a wonderfully tasty appetizer or side dish eaten across India. So we teamed up with Shahena Ali of the Maharaja restaurant in Benfleet, Essex, to show you how to rustle them up.
Click through to watch this video on videojug.com
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Cook a Portuguese cataplana seafood stew
How To:
Crack crab legs and get the meat out in one piece
How To:
Make a butter poached lobster shooter with Paula Deen
How To:
Barbecue jumbo shrimp stuffed with crab meat
How To:
Eat limpets
How To:
Cook Jamaican curry garlic crab legs
How To:
Poach shrimp properly
How To:
Make camp fire lobster tails
How To:
Split and clean rock shrimp
How To:
Make grilled shrimp and garlic with Bobby Flay
How To:
Remove the vein from a prawn or shrimp
How To:
Prepare and grill shrimp and scallop kabobs
How To:
Make Filipino nilasing na hipon (drunken shrimp)
How To:
Make Jamaican style okra and saltfish
How To:
Make Creole shrimp sausage
How To:
Make grilled shrimp and scallop skewers
How To:
Cook some southern-style snow crab legs
How To:
Boil blue crabs at home, Cajun style
How To:
Make beer-battered shrimp
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