Wednesday 19 December 2012

Spicy and Tangy Seafood Soup 海鲜酸辣汤

Spicy and Tangy Seafood Soup 海鲜酸辣汤

Appetising seafood soup



300g squids, cut into pieces
5 large prawns
250g fish fillet, cut into slices
2 packets inoki mushrooms
5g chili padi
1 tbsp minced garlic
1 tbsp shredded ginger
2 tbsp cooking oil
600ml water

Top: Prawns; Bottom: Inoki mushrooms; Centre left: Squid; Centre: Fish fillet; Centre right: Chilli padi; Centre bottom: thinly sliced ginger.



4 tbsp Lea & Perrins sauce
1/2 tsp salt
1 tsp sugar
2 tbsp black vinegar

Cornflour Solution

1/2 tbsp cornflour dissolved in 2 tbsp water


1.  Heat oil in a wok. Saute the shredded ginger and the minced garlic until fragrant
2.  Add in water and bring to the boil
3.  Over high flame, add in all the seafood ingredients, inoki mushrooms and chilli padi and bring to the boil. Let it simmer for 5 minutes.
4.  Add in the seasoning ingredients
5.  Thicken with cornflour solution
6.  Pour soup into a large bowl
7.  Ready to serve

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