Seafood Sensation is a treasury of over 150 recipes culled from 19 Asian countries, from India and Pakistan in the west through Southeast Asia to Korea, Japan and China in the east. It includes familiar, world-renowned dishes such as Chilli Crabs and Otak Otak, to the more exotic Thai Fishcakes, Filipino Stuffed Fish, Vietnamese Prawns on Sugarcane Sticks, Indian Crab Masala, Chinese Steamed Sichuan Carp and Japanese Sashimi and Tempura.

These easy-to-follow recipes come with microwave alternatives where appropriate and calorie counts for those who prefer to monitor their food intake. Helpful illustrated techniques for preparing seafood, ingredients and sauces are given, along with a complete glossary and suggested alternatives if a particular fish is not available. The cuisine of each country or group of countries is introduced together with its colourful food history, so that the influence of its colonisers, inhabitants and/or traders are clearly seen in today’s dishes. First published in 1993 as ‘The Best of Asian Seafood’, Seafood Sensation is the new edition of this evergreen favourite.

Carol Selva Rajah is a food consultant and writer who also teaches cooking in Australia. Brought up in Malaysia and resident for long periods in North America and Australia, Carol is very experienced in both eastern and Western styles of cooking. She has also hosted cooking programmes on television. For Seafood Sensation , Carol travelled extensively all around Asia, collecting, testing and adapting recipes, and researching the customs, taboos and legends, nutritional benefits and food facts. Carol is also the author of The Asian Microwave Cookbook and Great Barbecues .