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.
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Cook a Portuguese cataplana seafood stew
How To:
Crack open Alaskan king crab legs
How To:
Crack crab legs and get the meat out in one piece
How To:
Make a Homard Á L'Américaine - lobster with wine, tomatoes and herbs
How To:
Grill lobster in the oven with garlic and butter
How To:
Make a delicious shrimp casserole
How To:
Devein shrimp the right way with Chef Bibby
How To:
Make a delicious shrimp scampi with frozen shrimp
How To:
Cook a grilled lobster tail
How To:
Prepare and crack Alaskan King Crab legs
How To:
Cook Italian zuppa di pesce (shrimp, fish, and lobster stew)
How To:
Make garlic shrimp just like the Oahu food trucks
How To:
Poach shrimp properly
How To:
Shuck an oyster using the hinge method
How To:
Make New Orleans shrimp pot pie with Sunny Anderson
How To:
Open an Oyster Properly
How To:
Make grilled shrimp and garlic with Bobby Flay
How To:
Prepare and clean fresh snow crab
How To:
Make Pakistani prawn biryani
How To:
Make a seafood sopa mariscada
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