Seafood Combination
By: Anonymous
Published: Saturday, February 13, 2010 - 2:22pm

Ingredients




6 Jumbo shrimp, shelled and deveined
2 ounces Crabmeat
10 Scallops
2 tablespoons Peanut oil
ounce Snow peas
2 ounces Bamboo shoots, sliced
lrg Mushrooms
5 3/4" pieces green onion
5 slcs Fresh gingerroot
cup Light rice wine
cup Basic stock (see seafood soup with 
teaspoon Accent
teaspoon Salt
teaspoon Sugar
1 dsh Sesame oil
1 pch White pepper
1 teaspoon Cornstarch dissolved in
cup Cold water
1 Or
2 lrgs Taro roots
Fresh peanut oil
Salt





Preparation

1 In a small saucepan, bring 1 quart lightly salted water to a full boil. Add the seafood and cook until barely done, about 2 minutes. Remove and pour into a colander to drain. Pour the peanut oil into a very hot wok and heat until almost smoking. Add the vegetables and drained seafoods; stir-fry about 1 1/2 min. Add the wine, Basic Stock & spices. Stir-fry 30 secs. 2 Longer. Add the cornstarch mix & stir til thickened. Pour into the warm Taro Nest and serve at once. TARO NEST: Peel the taro root and slice into thin slices. Using a razor-sharp knife or slicing cleaver, finely julienne. The shreds of taro should look like straw potatoes. Pour enough peanut oil into a large, heated wok to deep-fry the taro. Heat to 350 F, using a deep-fat thermometer. Dip a  3 BEVERAGE: TSING TAO BEER 


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Preparation

 1  In a small saucepan, bring 1 quart lightly salted water to a full boil. Add the seafood and cook until barely done, about 2 minutes. Remove and pour into a colander to drain. Pour the peanut oil into a very hot wok and heat until almost smoking. Add the vegetables and drained seafoods; stir-fry about 1 1/2 min. Add the wine, Basic Stock & spices. Stir-fry 30 secs.  2  Longer. Add the cornstarch mix & stir til thickened. Pour into the warm Taro Nest and serve at once. TARO NEST: Peel the taro root and slice into thin slices. Using a razor-sharp knife or slicing cleaver, finely julienne. The shreds of taro should look like straw potatoes. Pour enough peanut oil into a large, heated wok to deep-fry the taro. Heat to 350 F, using a deep-fat thermometer. Dip a   3  BEVERAGE: TSING TAO BEER