Surf and Turf P.F. Chang‘s style

So I had this dish at P.F. Chang’s in Fort Lauderdale once and loved it. Ever since I’ve been trying to recreate it. There are some copycat websites, but non seemed to have the recipe for this one.
This is my version. It has no lobster, but don’t let me stop you from adding a tail or two.
My recipe has ribeye instead of filet mignon. But it’s a part of the dish that can be changed to your liking. I can imagine Venison or even Kangeroo making a great substitution.

Surf and Turf Ingredients
Prepare all these ingredients separately and put aside, together in a bowl.

10 King Prawns, cooked
1 Filet Steak, cubed into 2cm pieces, quickly seared on all sides
5 asparagus spears, cut into 1inch length and steamed for 3 minutes, then refreshed in icecold water
5 Shitake mushrooms, sliced thickly and fried quickly
2 medium potatoes, diced and fried until golden

The butter glaze
Mix together
1 tbs oyster sauce
2 tsp light soy sauce
1 tbs shao shing rice wine
2 tbs water
2 tsp honey
1 the butter
1 tsp cornstarch
1 star anise
3 slices ginger
1 sliced garlic clove

Bring this sauce to a simmer. Then leave to cool and remove the whole spicings.
Now the preparation or mise en place is complete.

When ready to serve the dish, heat a wok as hot as it gets and throw all the surf and turf into it.
Quickly stirfry to heat everything through, add the sauce, let it bubble and coat/glaze everything. Serve right away garnished with chopped spring onion and coriander.
Bon Apetit.

PS, if you know another good version, please let me know :)

Jellied Eel

As per repeated request I am posting this recipe which stems from my mother and her mother before that. 

Eel is caught in the lake of my hometown in Germany by the local fisheries. 

I was very happy to see their van/stall parked outside the supermarket. As I walked towards it, I was saying Eel, Eel, Eel repeatedly in my head, wishing it to be there. 

And yes! He had just two lovely and fresh Eels there, just waiting for me. 

This recipe is ever so easy and even considered old fashioned and unpopular. But before it gets lost, I am writing it down now. My mum is old now and doesn’t remember any receipts. 

So here it is the way I recall it. 

The measurements are not in stone, so you have to add little and taste, use your judgement and creativity, and sometimes I think a bit of luck, and a bit of magic.     

Here is picture, but it’s not mine. Mine wasn’t very pretty, so I put it at the end...

Recipe 

1large Eel, 1kg ish,  cut into 1 inch pieces

1 Onion, roughly sliced

1 Carrot, sliced

5 Peppercorns

3 Cloves

2 Bayleaves 

2 tsp sea Salt

2 tsp Sugar

2 tbs White Vinegar

Water

Add the Eel, salt, carrot, onion, pepper, cloves and Bayleaves to a pot and add water 

literally to just cover everything.

Bring to a simmer and cook for about 20 minutes. 

Leave to cool slightly, then season with sugar and vinegar to taste. 

Your looking to achieve a good picking type liquid or brine, which will become the jelly, but also flavour the fish.

Once cooled to room temperature place the fish and liquid into its glass or ceramic serving dish, cover and leave in the fridge overnight. 

In the morning you will have Jellied Eels! The liquid yellifies all by itself. 

Eat with some rye bread or toast or steaming hot boiled potatoes and horseradish sauce. 

Bon Appetit, 

Ps: Eel are not sustainable everywhere, so make sure you get it from a sustainable source.