Galway Bay Seafoods

Heat the oil in a large non-stick wok. Add the garlic, ginger and spring onions and stir-fry over a high heat for 1-2 minutes. Add the remaining veg and stir-fry for 4-5minutes. Toss in the prawns and sauce and stir-fry for 2 minutes until the prawns are cooked through. Serve with egg noodles or sticky jasmine rice.

Cook the pasta in a large pan of boiling water for 5 minutes or according to the packet instructions. Melt the butter in a large frying pan and fry the garlic for 1 minute. Add the lemon zest and juice and the seafood cocktail, and heat through until the mixture is piping hot. Drain the pasta well and return to the pan. Add the seafood mixture, parsley, and plenty of seasoning and toss together well.

Cook the pasta in a large pan of boiling water according to the packet instructions. Heat the oil in a frying pan and, when hot, add the prawns. Cook for 2-3 minutes until they turn pink, then add the chilli and garlic and cook for another 1 minute. Add seasoning. Drain the pasta and return to the pan. Tip in the prawns, along with the parsley, and toss everything together

In a mixing bowl combine crabmeat, potato, mayonnaise and salt & pepper to taste. You may add any fresh herbs you like to the mix, just not too much to overpower the great taste of the crab. Add more or less potato depending if you want to stretch the mix for more people. Mix well and divide into four balls. Place in the fridge. The salsa can be prepared in advance and the ingredients can be altered to suit your taste.  The key components are the lime juice, coriander, spring onions and tabasco. Use what fresh citrus fruit you can get a hold of like oranges, kiwis, mangos etc. Roughly chop them all into a mixing bowl, season with salt & pepper and as much Tabasco you can handle. Finish with a few tablespoons of olive oil and put into the fridge. Whatever you have left over will last a few days if you keep it well sealed. Have ready a deep fat fryer or a frying pan with a good centimetre of vegetable of sunfl ower oil at a medium to high temperature. In three separate bowls place flour, egg and breadcrumbs. Flatten out the crab balls a bit and coat in that order (flour, egg and breadcrumbs). Fry until golden brown. As all the crab mix ingredients are all cooked already you only need to get the core nice and warm. Serve with plenty of salsa and some fresh salad leaves if you have them. Another spoonful of mayonnaise wouldn’t hurt on the side either.

Dip each scallop in melted butter, garlic and salt & pepper. Then wrap a piece of bacon around each scallop; secure with toothpick. Arrange the wrapped scallops on a greased baking sheet. Bake at 190’C for 15-18 minutes (or until the scallops are done). Place scallops in large bowl; pour over melted butter and garlic mixture from earlier. Gently toss to coat and serve.

Make fresh mango salad- Combine ingredients in medium bowl; toss gently. Combine turmeric, chilli, paprika and garlic in large bowl; add prawns, toss to coatin chilli mixture. Cook prawns on heated oiled barbecue until browned lightly. Serve prawns with salad

Clean and rinse the mussels, discarding any opened ones. In a large pot gently sweat off the onions and garlic. Add the white wine, mussels and cover for a few minutes till they begin to open. Remove mussels to a bowl. Put the cream and parsley to the wine, onions and garlic into the pot and bring to boil. Return the mussels to the pot and give it a good shake to incorporate the cream throughout all the mussels. Cover for just another couple of minutes.

Heat butter and olive oil in a pan. Chop garlic and add to pan, fry for 2 minutes the add the crab claws and fry for approx. 2minutes and serve. NOTE: Depending on which kind was bought- - Frozen Crab Claws: (these are already cooked) so they just need to be heated up (following the instructions above) after they are defrosted naturally in the fridge. or - Fresh Crab Claws can be cooked straight away following the method above.

To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving. To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves.