Seafood Shumai In A Lemon Grass Broth Recipes

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SEAFOOD WITH LEMONGRASS



Seafood With Lemongrass image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 10m

Yield Four to six servings

Number Of Ingredients 12

2 tablespoons lemon juice
2 tablespoons fish sauce
1/2 teaspoon chili powder
1/2 teaspoon sugar
2 tablespoons chicken stock or fish broth
1 1/2 pounds whole bay scallops or quartered sea scallops (see note)
1 kaffir lime leaf, finely slivered
1 stalk lemongrass, crushed and minced
1 shallot, finely minced
1 scallion, cut on the diagonal in 1-inch slices
1 teaspoon finely minced fresh coriander leaves
Boston lettuce leaves

Steps:

  • Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque. The liquid should be considerably reduced.
  • Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously. Put in the coriander and toss the mixture briefly.
  • Serve immediately on a bed of lettuce leaves.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 931 milligrams, Sugar 2 grams, TransFat 0 grams

SHRIMP BROTH WITH LEMONGRASS, CHILI AND GINGER



Shrimp Broth with Lemongrass, Chili and Ginger image

Categories     Soup/Stew     Garlic     Ginger     Low Carb     Low Fat     Shrimp     Summer     Healthy     Lemongrass     Simmer     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

3/4 pound uncooked large shrimp
6 14 1/2-ounce cans low-salt chicken broth
1 cup finely chopped carrot
1/3 cup thinly sliced fresh lemongrass
3 tablespoons finely chopped fresh ginger
2 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh basil
1 1/2 tablespoons finely chopped fresh mint
1 1/2 tablespoons finely chopped cilantro
1 small serrano chili, stemmed, thinly sliced into rounds
1 1/2 teaspoons fresh lime juice
6 thin lime slices

Steps:

  • Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
  • Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
  • Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
  • Ladle into bowls. Garnish with lime.

THAI LEMON GRASS, CHICKEN AND MUSHROOM BROTH



Thai Lemon Grass, Chicken and Mushroom Broth image

With many of the ingredient used in thai cooking now readily available in supermarkets, authentic thai soups are easy to achieve. My recipe is made with chicken, but you could also try making it with prawns, diced or miinced pork or, extra vegetables.

Provided by Lene8655

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 stalk lemongrass
600 ml hot chicken stock
2 boneless skinless chicken breasts, diced
1 -2 teaspoon Thai red curry paste
1 shallot, finely chopped
200 g shiitake mushrooms, sliced
4 teaspoons light muscovado sugar
2 teaspoons Thai fish sauce
2 lemons, juice of
salt & freshly ground black pepper
2 green onions, thinly sliced
2 red chilies, thinly sliced
50 g coriander leaves

Steps:

  • Flatten the lemon grass stalk with a rolling pin or meat mallet and place in the pan with the stock, chicken, curry paste and shallot; bring to the boil. Add the mushrooms to the pan and simmer gently for 8-10 minutes.
  • Stir the sugar and the fish sauce into the soup and simmer for 3 minutes until the chicken is cooked. Squeeze in lemon juice and season to taste.
  • Ladle the soup into warmed serving bowls and scatter over the salad onions, chilli and corriander. Serve with an extra wedge of lemon.

Nutrition Facts : Calories 133.7, Fat 2.6, SaturatedFat 0.6, Cholesterol 37.8, Sodium 788.4, Carbohydrate 10.7, Fiber 0.9, Sugar 7.1, Protein 16.8

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