Seafood Broth (海鲜羮) 🦐🦀🥣

 

Seafood Broth (海鲜羮) 🦐🦀🥣 

[recipe serves 6pax] 

1. 200g Cooked Shrimps, thawed, drained
2. 12 pieces Frozen Hokkaido Scallops, thawed, drained
3. 1 packet  Cooked Crab meat, thawed, drained and squeeze out the water 
4. 3 pieces Frozen Imitation Jumbo Snow Crab legs, shredded 
5. 8 pieces of fresh shiitake mushrooms, sliced
6. 4 pieces of picnic ham, sliced into thin stripes 
7. 1 beaten egg
8. Coriander (for garnishing) 
9. 50g of dried Ikan Bilis (without head & bones)  
10. 2 pieces of ginger 
11. 2.5 liters of water 
12. 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: 

1. 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. 
2. Add sliced mushrooms, ham, cooked crabmeat, cooked prawns, scallops and shredded imitation snow crab legs. 
3. Bring to a boil. Add seasonings and adjust accordingly to your taste. 
4. 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. 
5. 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 

Trio-eggs spinach (三色蛋)

Ingredients: 

• 2 packets of baby spinach (苋菜) , remove the fibrous layer from the stalk, wash and set aside. 
• 1 cup chicken stock (homemade or store bought is fine. 
• 2 cloves garlic (thinly sliced) 
• 2 slices of ginger 
• 1 century eggs (cleared and cut into small pieces. Can add one more if you like) 
• 1 salted duck eggs (hard boiled and cut into smaller pieces) 
• 1 egg, beaten
• 1/2 tsp salt
• 1/2 tsp sugar 
• A dash of sesame oil and hua tiao wine (optional) 
  

Instructions: 

• Boil a pot of water with some salt and oil. Blanched the spinach quickly, meaning add spinach into boiling water, give it a stir, remove and set aside. In this way, spinach will not be overcook. 
• Add a bit of oil in wok. Add sliced garlic and ginger and sauté for half a minute. 
• Add chicken stock to a wok/ pan and bring to boil. 
• Add sugar, century eggs and salted duck eggs. Give it a stir and bring to boil for 1 min. 
• Add blanched spinach, mix well 
• Add a little salt if require  and adjust taste accordingly. 
• Add beaten egg. Put a little sesame oil and hua diao wine (optional l) 
• Off heat and serve hot. ☺️