You will need
    • The first recipe:
    • 400g seafood mix;
    • vegetable mix (bell pepper
    • green beans
    • tomatoes
    • celery
    • zucchini
    • carrots) 350g;
    • vegetable oil;
    • soy sauce;
    • fresh herbs to taste;
    • garlic 1-2 cloves.
    • The second recipe:
    • seafood mix 500 g;
    • mixed salad leaves rocket and red chard(Tango Mix "Belaya Dacha") 100 g;
    • soy sauce 2 tbsp;
    • clove of garlic 2 PCs.;
    • vegetable oil 1 tbsp
    • For the sauce:
    • thick cream(not less than 25%
    • or creme fraiche) 2 tbsp;
    • lime juice 2 tbsp;
    • olive oil 2 tbsp;
    • dried tomatoes 1 tsp;
    • brown sugar 1 tsp;
    • pepper to taste.
    • The third recipe:
    • seafood mix 1 package (1 kg);
    • butter for frying 100 g;
    • 6 garlic cloves;
    • tomato paste 1 tbsp;
    • chili pepper 1 piece.
    • chili powder 0.5 tsp.;
    • lemon peel, finely grated 2 tsp;
    • the juice of half a lemon;
    • dill
    • parsley bunch;
    • cognac.
Take a pan with thick bottom and heat it a couple of tablespoons of vegetable oil. Garlic cut into petals and place on the pan. Fry until, until it becomes soft, then remove it. Now put sea cocktail and for about a minute, fry it on high heat, stirring occasionally.
Add the tomatoes, green beans, bell peppers, carrots, herbs and zucchini. Fry all the ingredients for about seven to ten minutes. Add a little water if the liquid is too little. Ready mixture of seafood and vegetables, pour soy sauce and mix thoroughly.
Can choose a different recipe. Defrost sea cocktail and place it in a colander, let all the liquid drain. Finely chop the garlic and fry it in one tablespoon of vegetable oil. Put it in a pan marine cocktail and close lid, leave for three to four minutes.
Now tuck the seafood soy sauce, mix well and turn off the heat. After that you need to cook the main sauce. Mix pepper, one teaspoon of brown sugar and sun-dried tomatoes, two tablespoons of lime juice, olive oil. Mix thoroughly all ingredients, then add two tablespoons of thick cream. Now you can mix sea cocktail sauce. Sprinkle the top with sesame seeds.
You can fry the sea cocktail and different. Defrost, wash and thoroughly dry seafood. Take the chili pepper and remove all of the seeds, then finely chop. Chop six cloves of garlic. Melt in a pan 100 grams of butter, put chili and garlic. Fry on high heat for about two minutes.
Now put the pan sea cocktail. Fry the mixture for maximum heat. The extra broth drain into a separate bottle and use then for other purposes. Add one tablespoon of tomato paste, the chili powder to taste, some more roast.
In the mixture put two tablespoons of zest and juice of the lemon and herbs. Lightly drizzle with any alcoholic drink prepared seafood and carefully ignite. Wait until the alcohol is completely burned. Sea cocktail is ready.