Tag: seafood
Shrimp and Chicken Magic Bowl
Shrimp and Chicken Magic Bowl
This is the first Mauritian recipe on stonedsoup.net! Mauritius is an island off the southeastern coast of Africa; next to Madagascar. Mauritian cuisine is influenced by African, Chinese, French, and Indian culture. Shrimp and chicken magic bowl, aka bol renverse, has it’s roots in Cantonese cuisine; where chicken and shrimp are stir fried with vegetables in a light sauce. A fried egg is put in a bowl, topped with the stir fry, and packed down with rice. The bowl is flipped up onto a plate, revealing a mountain of goodness.
Ingredients
- 1 tbsp vegetable oil
- 1 boneless skinless chicken breast cut into 1” cubes
- 4 garlic cloves minced
- 1 medium carrot peeled and julienned
- 5 button mushrooms sliced
- 4 green onions chopped
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp rice wine vinegar
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 1/2 cup water
- 8 large shrimp peeled and deveined
- 2 large eggs
- 2 cups steamed basmati rice
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken and sauté for 5 minutes.
- Add in the garlic, carrots, mushrooms, and green onions. Sauté for 3 minutes.
- Add in the soy sauce, oyster sauce, rice wine vinegar, and white pepper. Mix together the water and cornstarch to make a slurry. Stir that into the sauce. Add in the shrimp.
- Cook for 4 minutes, flipping the shrimp half way through. Set aside.
- Heat up 1/2 tbsp of cooking oil in a small skillet over medium high heat. Fry the eggs one at a time for 90 seconds a side.
Magic Bowl Assembly
- Place a fried egg in the bottom of a bowl.
- Place 4 shrimp out of the stir fry on top of the egg.
- Scoop a large ladle of the stir fry over the eggs and shrimp.
- Gently pack the bowl with some steamed basmati rice.
- Place a plate on top of the bowl and flip upside down.
Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)
Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)
Pinsec frito are a Filipino-style wonton filled with ground pork, shrimp, and Chinese sausage. The wontons get fried and are served with sweet and sour sauce. When making the filling, I recommend lightly pulsing separately the Chinese sausage and shrimp in a food processor for an even consistency. Other ingredients you can add to the filling include mushrooms, carrots, and green onions. Anything extra wontons that you don’t plan on frying that day can be frozen down on a baking sheet, then stored in freezer bags for later use.
Servings: 50 wontons
Ingredients
- 1 lb ground pork
- 1/4 lb shrimp peeled and deveined; tail removed
- 1 cup Chinese sausage finely chopped
- 1 cup Chinese parsley finely chopped
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- wonton wrappers
- vegetable oil for frying
Instructions
- Mix all of the filling ingredients together.
- Place a heaping tsp of the filling in the center of a wonton wrapper.
- Wet the edges with water. Fold over and crimp.
- You should yield about 50 wontons.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Drop in a few wontons, making sure to not overcrowd the pan. Fry for 3 minutes a side.
- Drain grease on a wire rack.
Hong Kong Curry Fish Balls
Hong Kong Curry Fish Balls
Curried fish balls are an institution of Hong Kong street food. You will see the fried fish balls being served on skewers with a thick curry gravy everywhere. Fortunately, you don’t have to be in Hong Kong to authentically make them at home. They take very little effort to make for something so flavorful. All you really have to prepare is the sauce, which is only a couple ingredients, and let the fish balls simmer in it. They make great appetizers and can double as a main course, served over plain rice over noodles. You won’t want to waste the curry gravy, so I suggest to choose your carb of choice to accompany the fish balls.
Servings: 4
Equipment
- wooden skewers
Ingredients
- 3 tbsp vegetable oil
- 5 shallots thinly sliced
- 2 tbsp cornstarch
- 2 tbsp yellow curry paste
- 2 cups chicken stock
- 1/3 cup coconut milk
- 2 tbsp curry powder
- 1 tbsp soy sauce
- 1 pinch black pepper
- 1 pinch white pepper
- 1/2 tsp sugar
- 2 packs fish balls
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the shallots for 5 minutes.
- Stir in the flour. Cook for 1 minute.
- Add in the curry paste. Cook for 1 minute.
- Pour in the chicken stock. Break up the roux. Bring to a boil.
- Pour in the coconut milk and soy sauce. Season with the peppers and sugar.
- Add in the fish balls. Simmer for 10 minutes until the sauce thickens and the fish balls are heated through.
