*Other Seafood

Serves: 5


_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.

This *Other Seafood recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Other Seafood
Barbecued Shrimp
Basic Braised Shrimp Balls
Basic Deep-Fried Lobster
Basic Deep-Fried Shrimp
Basic Deep-Fried Shrimp Balls
Basic Steamed Clams
Basic Stir-Fried Crabmeat
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)
Braised Crabmeat In Clam Shells
Braised Dried Oysters And Pork I
Braised Dried Oysters And Pork II
Braised Dried Oysters With Bean Curd Sticks
Braised Dried Scallops And Radishes
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
Curried Shrimp I
Curried Shrimp II
Deep-Fried Bacon Wrapped Oysters
Deep-Fried Coated Butterfly Shrimp
Deep-Fried Crabmeat Fritters With Vegetables
Deep-Fried Crabs
Deep-Fried Lobster And Vegetables
Deep-Fried Marinated Crabs
Deep-Fried Oysters
Deep-Fried Oysters: Batter-A
Deep-Fried Oysters: Batter-B
Deep-Fried Oysters: Batter-C
Deep-Fried Shrimp And Peas
Deep-Fried Shrimp Balls In Batter
Deep-Fried Shrimp In Shells Without Batter
Deep-Fried Shrimp Stuffed With Bacon And Almonds
Deep-Fried Shrimp Stuffed With Ham
Deep-Fried Shrimp With Bacon I
Deep-Fried Shrimp With Bacon II
Deep-Fried Shrimp With Catsup Sauce
Deep-Fried Shrimp With Croutons
Deep-Fried Shrimp With Hot Sauce
Deep-Fried Shrimp With Lichees
Deep-Fried Shrimp With Sherry
Deep-Fried Shrimp With Sherry Sauce
Deep-Fried Shrimp With Vegetables I
Deep-Fried Shrimp With Vegetables II
Deep-Fried Shrimp Without Batter
Deep-Fried Shrimp: Egg Batter
Deep-Fried Shrimp: Egg-White Batter
Deep-Fried Shrimp: Eggless Batter
Deep-Fried Shrimp: Separated Egg Batter
Deep-Fried Squid
Deep-Fried Sweet-and-Pungent Crabmeat Balls
Deep-Fried Sweet-and-Pungent Lobster
Drunken Shrimp
Fluffy Deep-Fried Shrimp Balls
Lobster Cantonese I
Lobster Cantonese II
Marinated Shrimp With Eggs
Pan-Fried Bacon-Wrapped Butterfly Shrimp I
Pan-Fried Bacon-Wrapped Butterfly Shrimp II
Pan-Fried Crabmeat Cakes
Pan-Fried Oysters And Bacon
Pan-Fried Shrimp Cakes With Chinese Cabbage
Pan-Fried Shrimp Cakes With Pork
Poached Shrimp
Poached Shrimp With Egg Sauce
Poached Shrimp With Ham And Bean Curd
Pork-Stuffed Clams, Deep-Fried And Simmered
Shrimp Balls For Soup
Simmered Crabs With Pork
Simmered Lobster And Vermicelli
Steamed And Deep-Fried Dried Oyster Balls
Steamed Clams Stuffed With Pork
Steamed Dried Scallops With Ham
Steamed Lobster
Steamed Lobster Tails Stuffed With Pork
Steamed Lobster With Pork
Steamed Marinated Crabs With Glutinous Rice
Steamed Marinated Scallops And Ham
Steamed Shrimp
Stir-Fried Abalone With Chicken And Asparagus
Stir-Fried Abalone With Minced Pork
Stir-Fried Abalone With Mixed Vegetables
Stir-Fried Abalone With Mushrooms And Bamboo Shoots
Stir-Fried Abalone With Oyster Sauce
Stir-Fried Bêche-de-mer With Pork And Bamboo Shoots
Stir-Fried Clams In Shells
Stir-Fried Cooked Shrimp
Stir-Fried Crabmeat With Pork
Stir-Fried Curried Shrimp
Stir-Fried Dried Abalone with Oyster Sauce
Stir-Fried Dried Oysters And Vegetables
Stir-Fried Dried Scallops With String Beans
Stir-Fried Fresh Squid
Stir-Fried Fresh Squid And Vegetables
Stir-Fried Fresh Squid With Mushrooms
Stir-Fried Lobster And Mixed Vegetables
Stir-Fried Lobster And Mushrooms
Stir-Fried Marinated Shrimp In Shells
Stir-Fried Miniature Shrimp
Stir-Fried Miniature Shrimp And Peas
Stir-Fried Miniature Shrimp And Vegetables
Stir-Fried Scallops And Onion
Stir-Fried Scallops With Egg
Stir-Fried Scallops With Ginger Root
Stir-Fried Scallops With Mixed Vegetables
Stir-Fried Shrimp And Asparagus
Stir-Fried Shrimp And Bamboo Shoots I
Stir-Fried Shrimp And Bamboo Shoots II
Stir-Fried Shrimp And Bean Curd I
Stir-Fried Shrimp And Bean Curd II
Stir-Fried Shrimp And Bean Sprouts I
Stir-Fried Shrimp And Bean Sprouts II
Stir-Fried Shrimp And Chinese Mushrooms
Stir-Fried Shrimp And Lettuce
Stir-Fried Shrimp And Vegetables I
Stir-Fried Shrimp And Vegetables II
Stir-Fried Shrimp Balls And Tomatoes
Stir-Fried Shrimp In Shells I
Stir-Fried Shrimp In Shells II
Stir-Fried Shrimp With Almonds
Stir-Fried Shrimp With Anise
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 Shrimp With Deep-Fried Bean Curd
Stir-Fried Shrimp With Lobster Sauce
Stir-Fried Shrimp With Peppers And Tomatoes
Stir-Fried Shrimp With Pickles
Stuffed And Deep-Fried Dried Oysters
Sweet-and-Pungent Bêche-de-mer

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