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Seafood Trio in Spicy Broth

Makes: 4 servings

Ingredients:

2 small squid, cleaned, cut into thirds
1/4 lb. medium raw shrimp, shelled and deveined, cut in half
1/4 lb. firm white fishfillet, , such as sea bass, cut into 3/4- inch pieces
2 tsps. cornstarch
1 tsp. salt
1/8 tsp. white pepper
4 cups chicken broth
1/2 cup sliced carrots
2 slices fresh ginger, slivered
2 Tbsps. cooking oil
6 small dried red chilies
1/4 cup rice wine
1 Tbsp. light soy sauce
1 tsp. sesame oil
2 Tbsps. cornstarchdissolved in 3 tablespoons water
1 egg white, lightly beaten

Instructions:

1. Sprinkle cornstarch, salt and white pepper over seafood to coat thoroughly. Let stand for 10 minutes.

2. Place broth, carrots, and ginger in a 2 quart pot; bring to a boil. Reduce heat to low and simmer for 2 minutes.

3.Place a wok over high heat until hot. Add cooking oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add seafood and stir-fry for 1 minute.

4. Pour seafood into broth and simmer for 1 minute. Add wine, soy sauce, and sesame oil. Add cornstarch solution and cook, stirring, until soup boils and thickens. Turn off heat. Add egg white, stirring gently, until it sets.

From Martin Yan’s Culinary Journey Through China (KQED Books & Tapes)
Copyright Yan Can Cook Group 2005