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*Other Seafood |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best *Other Seafood recipe on the web!! The Chinese use a wide variety of seafood: abalone, bęche-de-mer, clams, crabs, lobsters, oysters, scallops, shrimp, snails and squid. These are stir-fried, steamed or deep-fried. Regardless of method, cooking time for seafood is always kept brief since prolonged exposure to heat toughens it. Seafood can be bought fresh, dried, canned or frozen. The frozen varieties should be thawed completely in their original wrappings, then drained well or dried with paper toweling. ..........Click the Edit tab and select this entry to follow preparation instructions. _Clams: To buy or shell _Crabs: To boil, steam or shell _Lobster: To buy or cut up _Shrimp: To buy, store, devein or shell _Shrimp: To remove tail shell segment _Shrimp: To butterfly _Squid: To clean CLAMS are extremely versatile. In addition to being steamed, stuffed or stir-fried, they can be used as a substitute for pork in curried pork, for shrimp in lobster sauce and for lobster in deep-fried sweet-and-pungent lobster. CRABS come in two varieties, salt-water and fresh-water. These can be used interchangeably, although the latter is generally preferred. Crabs are purchased live, washed in cold water, then boiled or steamed, and shelled for use in various recipes. Frozen or canned crabmeat can substitute for fresh. LOBSTER, although familiar to Chinese restaurants, is little known in China itself, outside of Canton and the nearby coastal areas. Like crab, lobster is best purchased live. Generally it is cut up and cooked immediately: this way its resiliency, its smooth, shiny texture and its succulent, juicy taste are all retained. Live lobster may also be prepared by parboiling-plunging it briefly, head first, into boiling water, then cutting it up as above for use in various recipes. It can also be boiled or steamed until thoroughly cooked: the shells will turn bright red. The lobster is then cleaned and shelled, cut into neat shapes and served hot or cold with "All-Purpose Seafood Dip," see Seasonings and Sauces). NOTE: When buying cooked lobster, select one whose tail, when straightened out, will spring back to the same position. (This indicates that the lobster was alive when originally boiled.) SEALLOPS, bought fresh, should be cut in thin, round slices for stir-frying and in halves and quarters--depending on their size--for deep-frying. The latter can be prepared as in Basic Deep-Fried Shrimp. Dried scallops must be soaked, either in water or in sherry; the latter enhances their delicate flavor. Sometimes the dried ones are boiled and shredded instead, and used as a substitute for shrimp in various stir-fried recipes. SHRIMP figure importantly in Chinese cooking. They are deep-fried, steamed, stir-fried or, occasionally, poached (but rarely boiled since boiling tends to toughen shrimp and make them dry). Deep-fried shrimp are especially succulent: the hot oil seals in their moisture and flavor, and insures juicy tenderness. Stir-frying calls for considerable care, to prevent the shrimp's delicate meat from being cooked either too much or too unevenly. The size of the shrimp will determine cooking time: smaller ones need 2 to 3 minutes of stir-frying; larger ones, 4 to 5 minutes. If very large, the shrimp should be cut in several pieces first. Shrimp, whether stir-fried, deep-fried or pan-fried, are often cooked and served right in their shells. The shells help retain maximum flavor and also serve as insulation against the heat, so there is less chance of overcooking. Shrimp in their shells are best eaten with chopsticks: The diner pops the shrimp directly into his mouth and neatly removes the shell as he eats the shrimp in several bites. With his chopsticks he delicately and unobtrusively returns the shell to his plate. At no time do his fingers touch either the shrimp or its shell. FANTAIL (OR PHOENIX-TAIL) SHRIMP is the term used for shrimp cooked with the tail intact. The tail acts as a decorative indicator of "doneness" because it turns a brilliant red, like the tail of the phoenix, when the shrimp is cooked. For deep-frying, the tail becomes a convenient handle, permitting the cook to dip the shrimp neatly in batter and afterward being useful to the diner if he's eating the shrimp by hand. The tail itself should never be coated with batter, which would conceal its lovely red color. For stir-frying, however, the tail shell is always removed, but the delicate fin-like meat is retained for color as well as taste. "BUTTERFLY" SHRIMP is not a variety or a cooking method, but a way of spreading the shrimp out to make them seem larger and fuller. It also enables the shrimp to cook quickly and evenly. SQUID, bought fresh, is used primarily in stir-fried dishes. The dried variety is generally cooked in soup. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. Stir-Fried Abalone With Oyster Sauce Stir-Fried Abalone With Mushrooms And Bamboo Shoots Stir-Fried Abalone With Mixed Vegetables Stir-Fried Abalone With Chicken And Asparagus Stir-Fried Abalone With Minced Pork Stir-Fried Dried Abalone with Oyster Sauce Stir-Fried Bęche-de-mer With Pork And Bamboo Shoots Sweet-and-Pungent Bęche-de-mer Basic Steamed Clams Steamed Clams Stuffed With Pork Pork-Stuffed Clams, Deep-Fried And Simmered Stir-Fried Clams In Shells Basic Stir-Fried Crabmeat Stir-Fried Crabmeat With Pork Simmered Crabs With Pork Steamed Marinated Crabs With Glutinous Rice Deep-Fried Crabs Deep-Fried Marinated Crabs Deep-Fried Sweet-and-Pungent Crabmeat Balls Deep-Fried Crabmeat Fritters With Vegetables Pan-Fried Crabmeat Cakes Braised Crabmeat In Clam Shells Stir-Fried Lobster And Mushrooms Stir-Fried Lobster And Mixed Vegetables Lobster Cantonese I Lobster Cantonese II Basic Deep-Fried Lobster Deep-Fried Lobster And Vegetables Deep-Fried Sweet-and-Pungent Lobster Steamed Lobster Steamed Lobster With Pork Steamed Lobster Tails Stuffed With Pork Simmered Lobster And Vermicelli Deep-Fried Oysters: Batter-A Deep-Fried Oysters: Batter-B Deep-Fried Oysters: Batter-C Deep-Fried Oysters Deep-Fried Bacon Wrapped Oysters Pan-Fried Oysters And Bacon Stir-Fried Dried Oysters And Vegetables Braised Dried Oysters And Pork I Braised Dried Oysters And Pork II Braised Dried Oysters With Bean Curd Sticks Steamed And Deep-Fried Dried Oyster Balls Stir-Fried Scallops And Onion Stir-Fried Scallops With Ginger Root Stir-Fried Scallops With Mixed Vegetables Stir-Fried Scallops With Egg Steamed Marinated Scallops And Ham Stir-Fried Dried Scallops With String Beans Steamed Dried Scallops With Ham Braised Dried Scallops And Radishes Basic Stir-Fried Shrimp I Basic Stir-Fried Shrimp II Basic Stir-Fried Shrimp: Suggested Vegetable Combinations (1-6) Basic Stir-Fried Shrimp: Suggested Vegetable Combinations (7-11) Stir-Fried Shrimp With Almonds Stir-Fried Shrimp With Anise Stir-Fried Shrimp And Asparagus Stir-Fried Shrimp And Bamboo Shoots I Stir-Fried Shrimp And Bean Curd I Stir-Fried Shrimp And Bean Curd II Stir-Fried Shrimp With Deep-Fried Bean Curd Stir-Fried Shrimp And Bean Sprouts I Stir-Fried Shrimp And Bean Sprouts II Stir-Fried Shrimp With Bean Sprouts And Snow Peas Stir-Fried Shrimp With Black Bean Sauce I Stir-Fried Shrimp With Black Bean Sauce II Stir-Fried Shrimp With Catsup I Stir-Fried Shrimp With Catsup II Stir-Fried Shrimp With Celery And Almonds Stir-Fried Shrimp With Chicken And Vegetables Stir-Fried Shrimp With Cucumbers And Onions Stir-Fried Curried Shrimp Stir-Fried Shrimp And Lettuce Stir-Fried Shrimp With Lobster Sauce Stir-Fried Shrimp And Chinese Mushrooms Stir-Fried Shrimp With Peppers And Tomatoes Stir-Fried Shrimp With Pickles Stir-Fried Shrimp And Vegetables I Stir-Fried Shrimp And Vegetables II Stir-Fried Shrimp In Shells I Stir-Fried Shrimp In Shells II Stir-Fried Marinated Shrimp In Shells Stir-Fried Miniature Shrimp Stir-Fried Miniature Shrimp And Peas Stir-Fried Miniature Shrimp And Vegetables Stir-Fried Cooked Shrimp Deep-Fried Shrimp Without Batter Deep-Fried Shrimp In Shells Without Batter Basic Deep-Fried Shrimp Deep-Fried Shrimp: Egg Batter Deep-Fried Shrimp: Eggless Batter Deep-Fried Shrimp: Egg-White Batter Deep-Fried Shrimp: Separated Egg Batter Deep-Fried Shrimp With Sherry Deep-Fried Shrimp With Sherry Sauce Deep-Fried Shrimp With Catsup Sauce Deep-Fried Shrimp With Hot Sauce Deep-Fried Shrimp With Croutons Deep-Fried Shrimp And Peas Deep-Fried Shrimp With Lichees Deep-Fried Shrimp With Vegetables I Deep-Fried Shrimp With Vegetables II Deep-Fried Shrimp With Bacon I Deep-Fried Shrimp With Bacon II Deep-Fried Shrimp Stuffed With Bacon And Almonds Deep-Fried Shrimp Stuffed With Ham Deep-Fried Coated Butterfly Shrimp Pan-Fried Bacon-Wrapped Butterfly Shrimp I Pan-Fried Bacon-Wrapped Butterfly Shrimp II Steamed Shrimp Poached Shrimp Poached Shrimp With Ham And Bean Curd Poached Shrimp With Egg Sauce Drunken Shrimp Marinated Shrimp With Eggs Barbecued Shrimp Curried Shrimp I Curried Shrimp II Basic Deep-Fried Shrimp Balls Fluffy Deep-Fried Shrimp Balls Deep-Fried Shrimp Balls In Batter Shrimp Balls For Soup Basic Braised Shrimp Balls Braised Shrimp Balls with Chinese Cabbage Braised Shrimp Balls with Cucumbers Braised Shrimp Balls with Lily Buds Braised Shrimp Balls with Mushrooms Braised Shrimp Balls with Spinach Stir-Fried Shrimp Balls And Tomatoes Pan-Fried Shrimp Cakes With Pork Pan-Fried Shrimp Cakes With Chinese Cabbage Stir-Fried Fresh Squid With Mushrooms Stir-Fried Fresh Squid And Vegetables Deep-Fried Squid Stuffed And Deep-Fried Dried Oysters Stir-Fried Shrimp And Bamboo Shoots II Stir-Fried Fresh Squid |
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