• Drain canned tuna and set aside.
• Meanwhile, prep lemon zest, lemon juice, and set aside.
• Finely dice celery and onion.
• Combine tuna with lemon zest, lemon juice, celery, onion, black pepper, and mayonnaise. Mix well. Refrigerate at least 1 hour before serving.

Prepare Batter

• Rehydrate dried mushrooms. Soak mushrooms in hot boiling water. Cover and soak for at least 1 hour. Turn after 30 minutes to ensure even soaking. Then wash mushrooms to remove any dirt. Discard stems. Then dice mushroom caps and set aside.
• Heat skillet on high. When it the oil has thinned, add in mushrooms and sausage. Saute for 2 minutes, then add garlic and soy sauce. Saute another 1 minute. Set aside to cool.
• Mix glutinous rice flour, rice flour, water, salt, and sesame oil. Then add in shrimp and garlic chives into the rice flour mixture.
• Add in cooled mushroom and sausage mixture.
• Mix the batter until all ingredients are incorporated. Allow mixture to sit in the refrigerator for at least 2 hours to allow flour to fully hydrate.

Fry Pancakes

• To fry pancakes, heat a medium skillet on high heat. Add in 1 tbsp oil. When oil becomes shimmery, add in 2-3 cups of batter. Make sure to mix it right before ladling some into the skillet. Allow it to fry for 6-7 minutes on each side, until both sides are golden brown and crispy. Repeat this step until you have used up all the batter.
• Serve hot with dipping sauce.

Dipping Sauce

• Mix together sambal, soy sauce, sesame oil, sugar, and water. Set aside.

Grits

• Heat chicken broth and sliced cooked polenta in a pot. Bring to a boil and then lower fire to low heat. Cook for 15 minutes until polenta has softened. Use a whisk to break the polenta apart and incorporate it into the liquid until it has a smooth creamy consistency.
• Then add cream, grated cheese, and sugar. Mix well into grits. Use a whisk to work out any clumps and ensure that the grits are smooth.
• Continue cooking until the grits have thickened and the excess liquid has evaporated. The desired texture should be that of runny mashed potatoes. When your grits have reached this stage, check for seasonings and add salt to taste.

Shrimp in Cream Sauce

• Devein, clean, and pat dry shrimp. Then mix with Cajun rub and set aside.
• Heat a large skillet on high heat. Add in oil. When oil is hot and shimmery, sear shrimp in 3 batches, making sure to keep space in between the shrimp. Sear shrimp until both sides are just golden brown and the inside is just cooked through. Remove from pan and set aside. Repeat for the next 2 batches, adding in extra oil to the pan before each batch.
• After shrimp is removed from the pan, add oil. Keep heat on medium. Then add aromatic vegetables: garlic, onion, and green onion. Sauté and sweat until the vegetables have just softened, about 5 minutes. Then add in butter and flour. Cook on medium heat until flour is slightly brown and nutty.
• Then add cream and chicken broth to the pan. Mix well into the flour mixture. Then add in Worcestershire sauce and soy sauce. Allow to cook on medium for 2-3 minutes until the sauce reduces and becomes thick. Add in shrimp and cook together for just 1 minute. Check for seasoning and add salt, pepper, and/or red pepper flake as needed.
• Take shrimp off of heat and serve on top of grits.

• Heat a pan on medium high heat. Then add in butter to allow to melt.
• Saute butter with garlic, paprika, and saffron for 1 minute.
• Then add in shrimp. Saute another 4 minutes until slightly pink.
• Add in garlic salt and granulated garlic. Then add in white wine. Simmer on low heat for 2 minutes. Then add in lemon juice and mix thoroughly. Serve immediately.

• Using a whisk, whisk in miso paste into 1/2 cup of hot water. When the miso paste is well dissolved, add into a large pot. Add in the chicken broth, instant dashi, and the rest of the water. Bring the pot of soup to a boil. Taste for seasoning and add salt, instant dashi, or fish sauce, or miso paste as needed.
• When the broth comes to a boil, add in all of the napa cabbage. Simmer on medium for another 5 minutes. After the cabbage softens, add in trumpet mushrooms and enoki mushrooms. Allow to cook on medium heat another 5 minutes until mushrooms are cooked through.
• Then add in shrimp, tofu cubes, and glass noodles and simmer for another 5 minutes on medium heat.
• Lastly add in the thinly sliced beef and allow to cook through for another 30 seconds. Serve immediately.
• Mix together dipping sauce: soy sauce, chili crisp, sugar, and vinegar. Dip each hotpot item into the dipping sauce and enjoy.

• Fill a steamer pot with water and heat on high heat until water is boiling.
• Mix together the black bean sauce: sesame oil, black bean paste, ginger, xiaoxing wine, and sugar. Set aside.
• Place fish filets on a small plate that can fit inside the steamer. Optional: add slices of silken tofu on the bottom of the plate. Then spread the sauce evenly onto the surface of the fish filets.
• Place the plate of fish onto the steamer basket. Close the lid and steam 8-10 minutes depending on thickness of fish. Check the fish after about 8 minutes. Poke the fish lightly to see its juices. The fish is done with the juices run clear.

Prepare Shrimp

• Butterfly shrimp by cutting it lengthwise in half, being careful to keep the two halves slightly connected by not cutting all the way.

Crab Mixture

• Gently mix together crab meat, regular bread crumbs, onion, celery, milk, old bay seasoning, seasoned salt, lemon zest, and egg. Set aside.

Buttered Breadcrumbs

• Melt butter and mix thoroughly with bread crumbs. Set aside.

Putting it all together

• Line a baking sheet and spread a teaspoon oil on its surface.
• Place the shrimp onto the baking sheet, making sure that both halves of the butterflied shrimp are spread flat onto the baking sheet. Then top each piece of shrimp with about 2 tsp of the crab mixture. Use your hands to pat down the crab mixture so that it sticks onto the shrimp.
• Top each piece of stuffed shrimp with the buttered breadcrumbs.
• Bake at 350 degrees 7-10 minutes until crab mixture is cooked through.
• Then broil at 300 degrees for 2-3 mins until golden brown.

• Peel shrimp. Save shrimp shells for the shrimp broth. Put away 1 lb of shrimp for later use and set aside 1 lb of shrimp for the bisque.
• Heat 1 quart of water until boiling. Add in shrimp shells. Boil on medium high for 30 minutes.
• Place a large stockpot on high heat. Add in oil. Add in onion, the 2 stalks of finely chopped celery, and carrots and saute 5 minutes. Add in garlic and tomato paste. Saute 1 more minute.
• Then add in white wine and seafood base. Mix well for 1 minute. Then add chicken broth and seafood base. Add in shrimp stock, chicken stock, Old Bay seasoning, Lawry's seasoned salt, and saffron. Simmer for 20 minutes until vegetables are completely softened.
• Blend the soup in a blender until completely smooth. Then add in heavy whipping cream. Place in corn and simmer for 8 minutes. Then add shrimp and cook for 5 minutes until just cooked through. Add the 1 stalk of finely chopped celery. Adjust for seasoning and serve immediately.

• Place sugar into a saucepan on medium-high heat. Allow sugar to melt. Mix sugar crystals with melted sugar to ensure an even caramel. Continue heating until melted sugar becomes a medium brown caramel color.
• Then add coconut water, xiaoxing wine, butter, fish sauce, oyster sauce, dark soy sauce, soy sauce, and garlic. Mix well. The sugar will become solid, but will eventually dissolve again. Continue mixing and add in onions and garlic. Mix well and continue boiling on high heat until the sauce reduces to the point where it can coat the back of a wooden spoon (~10 minutes)
• Then add in fish steaks into the sauce. Cover with lid. Braise for 5 minutes each side, depending on thickness of fish. After 5 minutes of cooking, baste the tops and sides of fish with sauce. Flip fish once. Do not turn too much. Then cover lid again and braise on medium high another 5 minutes.
• If sauce becomes too sticky add more coconut water or water.
• Allow catfish to braise in the sauce until sauce is thickened and easily coats a wooden spoon.
• Adjust seasonings to taste: by adding in a splash of water, oyster sauce, fish sauce, or sugar.
• Garnish with fried shallots and green onion and serve with white rice. Enjoy!

• Rinse shrimp and leave to drain in a colander.
• Meanwhile, begin prepping aromatics and ingredients.
• Heat a large frying pan on medium. Add olive oil and butter to pan and allow butter to melt. Add in shallot, and red jalapeno into frying pan. Allow to sauté for 3-5 minutes until shallots soften. Then add red pepper flake and garlic and sauté on medium 2-3 minutes, or until garlic becomes golden in color.
• Immediately after your garlic turns slightly golden, add in shrimp, turn fire on high, and saute shrimp until they become pink and cooked through ~5-7 minutes. Stir constantly to allow even cooking. Add in pepper to taste.
• Meanwhile, combine fish sauce, oyster sauce, water, and sugar. Mix together the sauce to make sure sugar is dissolved. Then add to the shrimp when they are just about cooked through. Adjust seasonings to taste: by adding in a splash of water, oyster sauce, fish sauce, black pepper, or sugar.
• Mix in green onion and cook for another minute until green onion is slightly softened. Serve in pan with lots of fresh lemons and white rice or crusty French bread.