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Curried Seafood Over Rice

Makes: 6 servings

Ingredients:

1 Tbsp. Chinese rice wine
1/2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground white pepper
1/4 lb. medium shrimp, peeled and deveined
1/4 lb. bay scallops
1/4 lb. squid, cleaned and bodies cut into rings
1-1/2 cups chicken stock
2 Tbsps. coconut milk
2 tsps. soy sauce
1 Tbsp. curry powder
2 Tbsps. vegetable oil
1 egg, slightly beaten
4 cups cooked rice
1 small onion, diced
2 tsps. minced fresh ginger
1/4 carrots, diced
1/3 cup frozen peas, thawed
2 Tbsps. butter
2 Tbsps. all purpose flour

Cooking:

1. Combine marinade ingredients (rice wine, cornstarch, salt, and pepper) in a bowl; add shrimp, scallops, and squid and stir to coat. Let stand 20 minutes. Whisk together seasonings (stock, coconut milk, soy sauce, curry powder, white pepper), in another bowl; set aside.

2. Heat 1 tablespoon cooking oil in hot wok over medium-high heat. Add egg; scramble and cut into small pieces with spatula. Add rice; stir-fry 2 minutes. Remove to a serving plate.

3. Heat 1-tablespoon oil in the wok over medium heat. Add onion and ginger; stir-fry until fragrant. Add seafood; stir-fry 2 minutes. Add carrots and peas; stir-fry 1 minute. Remove and set aside.

4. Melt butter in a saucepan over medium heat. Add flour; cook, stirring constantly, about 1 minute. Add seasonings; cook, whisking, until sauce comes to a boil. Add seafood mixture; mix thoroughly. Pour sauce over rice.

Adapted from Martin Yan’s Entertaining At Home (Wan Li Book Ltd)
Copyright Yan Can Cook 2005