Mantis Prawns Steamed In Beer Bi Bi Hap Beer Recipes

MANTIS PRAWNS STEAMED IN BEER: BI BI HAP BEER

Steps:

• Pour the beer into a large pot and submerge the mantis prawns in the beer until the mantis prawns get drunk and fall asleep.
• Add the lime leaves and coat the mantis prawns.
• Remove the mantis prawns and place on a steamer rack or basket.
• Steam the mantis prawns with beer on high heat for 8 minutes.
• Serve the prawns with a cold beer and salt and pepper/lime dipping sauce.

SHRIMP STEAMED IN BEER

Steps:

• Wash and drain the shrimp.
• In a large saute pan or Dutch oven, combine the beer, thyme, dry mustard, bay leaves, garlic, salt, freshly ground black pepper, and 1 Tablespoon each of parsley and chives.
• Bring to a boil, add the shrimp and cook just until the shellfish turns bright pink, about 1 minute.
• Remove the bay leaves and serve from the pot or transfer the shrimp to a large bowl.
• Make a butter dipping sauce by melting butter in a small saucepan.
• Into melted butter stir lime juice, 2 Tablespoons each of parsley and chives, and hot pepper sauce to taste.
• Peel and eat shrimp to your heart's content - dipping in the butter sauce or just plain.

BEER-STEAMED MUSSELS

Steps:

• Clean mussels by scrubbing their shells with a brush while rinsing under cold running water. If necessary, use a paring knife to tug and cut out weedy "beards" coming out of the bottom of the shells. Pick through mussels and discard any with broken or open shells that won't close when you tap them. Heat a large, dry skillet over medium-high heat. Add mussels, shallot, garlic and tomatoes and stir to combine. Cook for two minutes and then add beer and continue cooking and stirring until shells open, about another four minutes.
• Transfer mussels to serving bowls with a slotted spoon and continue to simmer liquid to reduce it slightly, scraping up any bits stuck to the bottom of the pan with a wooden spoon. Remove pan from heat and swirl in butter. Stir in chervil or tarragon if using. Pour broth over mussels, sprinkle pretzel crumbs over each portion (if using) and serve immediately.

MANTI WITH YOGURT SAUCE

Steps:

• To make the filling: Heat the olive oil in a large, heavy skillet over moderate heat until hot but not smoking. Stir in the onion and cook, stirring, until softened, about 5 minutes. Stir in the lamb and the parsley, and cook, stirring and breaking up any lumps, until the lamb changes color. Remove from heat and generously season with salt and pepper. Set aside.
• To make the pasta: Sift the 2 cups of flour and salt together into a bowl. Make a well in the center and place the egg and 1/2 cup water in the well. Work the dough with your hands or a wooden spoon into a smooth dough. (You might find that you will need more water if you are rolling the pasta by hand and less if you are using a hand-turned pasta machine.) Knead the dough for at least 10 minutes until smooth and elastic. Cover the dough with a towel and let rest for 1 hour. Divide the dough into 4 pieces. Roll out each piece to 1/16-inch thick with a rolling pin or a pasta machine, and cut into 3-inch squares, discarding the uneven edges. Place 1 to 2 teaspoons filling into the center of each square. Moisten the entire outer edge with water, bring the 4 corners together in the center and pinch tightly to seal, then pinch together the 4 straight edges to seal completely (take care with this step, sealing the dumplings thoroughly will ensure that they will not become unsealed in the water and lose the filling). Repeat with remaining pasta and filling. Place the manti on a lightly floured baking sheet in a single layer.
• To make the yogurt sauce: Drain the yogurt at room temperature through a very fine mesh strainer over a bowl for 30 minutes and discard the whey. Stir together the yogurt and garlic in a bowl and let stand at warm room temperature until ready to use.
• To make the butter sauce: In a small skillet over moderate heat cook the butter until it is a very light brown, remove the skillet from the heat, and stir in the paprika, coarse salt to taste, and the hot red pepper sauce.
• In a large kettle of boiling salted water cook the manti, in batches, stirring to keep them from sticking together, about 7 minutes, or until the pressed together edges are al dente (they will the the longest to cook). Remove them when done with a long-handled sieve or a large slotted spoon and keep warm with a little of the warm cooking liquid. Serve the manti very hot in individual bowls, spoon some of the yogurt sauce, then drizzle some butter sauce and garnish with mint leaves. Pass the remaining yogurt sauce at the table.
• Drink: Cankaya Kavaklidere.