Seafood Broth (海鲜羮) 🦐🦀🥣
[recipe serves 6pax]
- 200g Cooked Shrimps, thawed, drained
- 12 pieces Frozen Hokkaido Scallops, thawed, drained
- 1 packet Cooked Crab meat, thawed, drained and squeeze out the water
- 3 pieces Frozen Imitation Jumbo Snow Crab legs, shredded
- 8 pieces of fresh shiitake mushrooms, sliced
- 4 pieces of picnic ham, sliced into thin stripes
- 1 beaten egg
- Coriander (for garnishing)
- 50g of dried Ikan Bilis (without head & bones)
- 2 pieces of ginger
- 2.5 liters of water
- Potato starch water (mix 3 tbsps of potato starch powder with 5-6 tbsps of water. Try to adjust to a thicker texture.)
Seasonings:
1.5 tbsp of oyster sauce
1 tbsp of light soy sauce
Half tsp of Salt
A dash of white pepper to taste
A dash of Chinese cooking wine
Instructions:
- Bring to a boil a pot of water. Add rinsed ikan bilis and 2 slices of ginger to pot. Bring to a boil and simmer for 15mins. Discard ikan bilis and ginger.
- Add sliced mushrooms, ham, cooked crabmeat, cooked prawns, scallops and shredded imitation snow crab legs.
- Bring to a boil. Add seasonings and adjust accordingly to your taste.
- Continuously stirring the soup and slowly pour in prepared potato starch water and stop when the consistency of the soup becomes thick to your liking. Off heat.
- Add beaten egg by pouring round the soup. Leave for 5 seconds before stirring it to allow egg swirls to set. Serve soup 🥣 hot with coriander as garnish.
𝗧𝗶𝗽𝘀:
- Thaw frozen seafood fully and drain away excess water
- Squeeze water out from cooked crabmeat
- You can use other stock as base
