Tag: seafood
Shrimp Gyoza
Shrimp Gyoza
Gyoza are from Chinese origin, spelled jiaozi. You may also know gyoza by their westernized name, pot stickers. They have been adapted into Japanese cuisine and have become one of their most popular appetizers. Popular filling ingredients include pork, shrimp, lamb, green onion, chives, carrots, black fungus, cabbage, etc.Japanese-style gyoza are prepared 2 ways; either boiled or pan fried. When pan frying, the gyoza are cooked on 1 side in a small amount of oil for a few minutes. A little big of water is added to the pan. The gyoza are then covered and finished cooking once all of the water has evaporated. They are usually served with a dipping sauce of soy sauce, rice vinegar, and sesame or chili oil.
Servings: 30 gyoza
Equipment
- food processor
Ingredients
- gyoza wrappers
- 1 tbsp vegetable oil
- 1/3 cup water
Shrimp Filling
- 3/4 lb shrimp peeled and deveined; tails removed
- 1 cup Chinese chives
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp sake
- 1 tbsp sesame oil
- 2 tbsp cornstarch
Instructions
- Finely chop 1/3 of the shrimp.
- Placd the other 2/3 of shrimp in a food processor and turn into a paste.
- Mix together all of the filling ingredients.
- Scoop a heaping tsp of the shrimp filling into the center of a gyoza wrapper. Wet the edges with water.
- Fold the wrapper in half and crimp the edges.
- Starting from the bottom right edge, fold over 1/8” of the edge and crimp. Do this 6 times in total across the gyoza’s edge.
- Do this until all of the filling is used up. You should yield about 30 gyoza. Freeze what you aren’t going to immediately use on a baking sheet. Then store in a freezer bag.
- Heat up the cooking oil in a sauté pan over medium heat. Place the gyoza into the pan. Cook for 4 minutes.
- Pour a 1/3 cup of water into the pan. Place a cover on the pan and cook until the water has evaporated.
Coffin Bread
Coffin Bread
Coffin bread is a popular Taiwanese street food served at night markets. Traditionally, the wedge of bread used to make the “coffin” is deep fried. A lid is cut out of the center of the bread, resembling a coffin. The coffin is filled with a seafood cream sauce and topped with cheese. Since I didn’t want to use a pot of oil to deep fry the bread and wanted to cut back on the calories, because let’s face it: there’s nothing healthy about what’s about to happen here; I brushed the bread with olive oil and baked it until it got toasted on the 2 cut sides. Cut the top center of the bread out so you have a lid. Instead of scooping the center bread, I pushed it down inside the coffin bowl to create a sturdy bottom. The sauce is a simple cream sauce with peas and carrots, shrimp, and a seafood mix. You can find frozen seafood mixes at just about every grocery store. They usually contain a combination of squid, mussels, octopus, and imitation crab. Once your seafood cream sauce is finished, ladle it into the coffin bread bowl and top with shredded cheese.
Servings: 1
Ingredients
- 4” slice bread cut from an unsliced loaf
- 2 tbsp olive oil
- 1 1/2 tbsp butter
- 1/4 cup white onion finely chopped
- 1 tbsp flour
- 1 cup whole milk
- 1/4 cup frozen peas and carrots blanched for 1 minute
- 3/4 cup frozen seafood mix defrosted
- 5 16/20 ct. shrimp peeled and deveined
- 1/2 tsp white pepper
- salt to taste
- 1/4 cup cheddar shredded
Instructions
- Preheat your oven to 400 degrees. Slice a 4” slice of bread from a whole unsliced loaf. Brush all sides with olive oil.
- Bake the bread for 10 minutes, flipping half way through. Let the toasted bread rest.
- Melt the butter in a small pot over medium high heat. Sauté the onions for 5 minutes.
- Add in the flour and whisk. Cook for 1 minute.
- Turn the heat down to medium. Pour in the milk. Whisk until the flour is incorporated and the sauce starts to thicken.
- Add in the peas and carrots. Simmer for 1 minute.
- Add in the seafood mix and the shrimp. Simmer for 3-4 minutes until the shrimp is cooked through.
- Turn off the heat. Season with white pepper and salt.
- Take a knife and cut a square out of the center of the bread so you have what resembles a coffin lid. Press down the inside of the bread to make a bowl.
Shrimp Stock
Shrimp Stock
I’m somebody who saves all of their shrimp shells. I keep a gallon sized bag filled with them I. The freezer for moments like this. When a recipe calls for shrimp stock, I’m ready to make it. The very basic recipe consists of simmering shrimp shells in a pot of water for 30 minutes, then straining. If you want to have aromatics in the stock, you can add onions, celery, carrots, garlic, and a couple of bay leaves. I you don’t plan on using the stock within a couple of days, you can freeze it down in ice cube trays and store in freezer bags for later use.
Servings: 4 cups
Ingredients
- 2 cups shrimp shells
- 5 cups water
Instructions
- Add the shrimp shells to a pot of boiling water. Reduce the heat to medium low and simmer for 30 minutes.
- Strain the stock from the shrimp shells. Press down on them with the back of a spoon. They hold a lot of liquid.
