Seafood Combination Recipes

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SEAFOOD COMBINATION



Seafood Combination image

This is from the "Cooking Class-Chinese-Cookbook". It's a combination of shrimp, fish and sea scallops. I use catfish fillets. To save time I used precooked shrimp. Prepare Noodles for frying at least 2-3 hours before making meal.

Provided by Catnip46

Categories     One Dish Meal

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 17

fried Chinese noodles (directions included)
8 ounces fresh shrimp or 8 ounces thawed frozen shrimp
8 ounces fresh fish fillets or 8 ounces thawed frozen fish fillets
8 ounces fresh sea scallops or 8 ounces thawed frozen sea scallops, cut into quarters
2 teaspoons cornstarch
1/2 cup water
1 tablespoon soy sauce
2 teaspoons dry sherry
1 teaspoon instant chicken bouillon granules
8 green onions with tops
4 tablespoons vegetable oil, divided
3 stalks celery, diagonally cut into thin slices
1 (8 ounce) can water chestnuts, drained and cut into halves
1 (8 ounce) can sliced bamboo shoots, drained
8 ounces chinese-style thin egg noodles
salt
vegetable oil (for frying)

Steps:

  • Prepare Fried Noodles:.
  • Cook noodles according to pkg. until tender but still firm, 2-3 minutes; drain. Rinse under cold running water; drain again.
  • Place several layers of paper towels over jelly roll pan or cookie sheet. Spread noodles over paper towels; let dry 2-3 hours.
  • Heat oil in skillet over medium high heat to 375°F Using slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook noodles until golden brown, about 30 seconds.
  • Drain noodles on paper towels. Repeat with remaining noodles.
  • .Peel shells from shrimp; discard shells. Remove veins from shrimp, set shrimp aside.
  • Remove skin from fish fillets; discard skin.
  • Cut fillets into 1 1/2 inch pieces; set aside.
  • Combine cornstarch, water, soy sauce, sherry and bouillon granules in small bowl; mix well. Set aside.
  • Diagonally cut green onions into thin slices.
  • Heat 2 Tb oil in large skillet over high heat. Add green onions, celery, water chestnuts and bamboo shoots; stir fry until crisp-tender, about 2 minutes. Remove from skillet; set aside.
  • Heat remaining 2 Tb oil in skillet over high heat. Add shrimp, fish pieces and scallops; stir-fry until all fish turns opaque and is cooked through, about 3 minutes.
  • Stir cornstarch mixture; add to skillet. Cook and stir until sauce boils and thickens. Return vegetables to skillet; cook and stir 2 minutes. Serve over Fried Noodles.

Nutrition Facts : Calories 574.9, Fat 17.9, SaturatedFat 2.8, Cholesterol 164.2, Sodium 1178.8, Carbohydrate 64.4, Fiber 6.1, Sugar 6.8, Protein 39.2

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