Mee Siam (Spicy Rice Vermicelli) by Navaneetham Krishnan

This Asian soup noodles is sure to be a hit with its blend of spicy, salty and tangy flavors.

Fried Kway Teow by Navaneetham Krishnan

Ever popular Malaysian food, flat rice noodles fried with bean sprouts, eggs, cockles, fish balls and seasoned with dark and light sauce.

Spaghetti Tom Yam Soup by Navaneetham Krishnan

home made piping-hot and spicy tom yam soup with noodles.

Prawn & Cabbage In Lemongrass Coconut Gravy by Navaneetham Krishnan

A complete one pot dish which is filling enough with rice.

Pepper Basil Crabs by Navaneetham Krishnan

Peppery heat from black pepper seeds, spicy enough with green chilies and aromatic with basil leaves.

Caribbean Pepper Shrimp by carie james- dolabaille

this flavorsome dish I learn't

Lemongrass (Serai) Prawn and Brinjal Curry by Navaneetham Krishnan

Great balance of flavors, spicy, tangy and creamy with the utmost lemongrass fragrance.

Lemongrass And Chilli Prawns by Navaneetham Krishnan

Succulent prawns coated in a thick soy and chili sauce; perfumed with lemongrass and kaffir lime/limau purut leaves.

Coconut Rum Shrimp Pasta by Emily Grace

A light, flavorful shrimp pasta I created by just experimenting one night for dinner. Perfect for a summer evening!

Grilled Scallop Tacos with Mango Peach Chile Sauce by Melanie Yunk

Chipotle Bacon Shrimp by Chef Smith

Feeling Daring? Try this Flambe!

Fried Prawn Wanton by Navaneetham Krishnan

crispy fried wanton with prawn-y tenderness.

Ceviche by Chef Smith

Serve this as an appitizer in a martini glass or as a main dish in a glass bowl with the tortilla chips on a platter.

Torte di granchio ( Crab Cakes) by J. Gino Genovesi

Crab cakes became popular along the coastlines of mid Atlantic States, the Gulf Coasts and Italy as well. It is a simple and tasty way to serve crab meat and can be fried or baked. Crab cakes can be made ahead of time and later reheated to sweeten the appetite. Ideal for picnics and outings. Try making sandwiches topped with…

Pepper Tamarind (Assam) Prawn by Navaneetham Krishnan

Prawns soaked in thick peppery and tangy gravy.