Ingredients with Measurements:
- 1 lb. cooked vermicelli noodles
- 1 lb. scallops
- 1 lb. shrimp, peeled and deveined
- 1 cup sliced mushrooms
- 1 cup sliced bell peppers
- 1 cup sliced onions
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 2 tbsp. oyster sauce
- 2 tbsp. soy sauce
- 1 tsp. sugar
- Salt and pepper to taste
- 1 egg, beaten
- 1/4 cup water
- 1/4 cup cornstarch
- Oil for frying
Special equipment needed:
- Wok or large frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a small bowl, mix together oyster sauce, soy sauce, sugar, and a pinch of salt and pepper. Set aside.
2. In a wok or large frying pan, heat 2 tbsp. of vegetable oil over medium-high heat. Add garlic and stir-fry for 30 seconds.
3. Add sliced onions, bell peppers, and mushrooms to the wok and stir-fry for 2-3 minutes until vegetables are tender.
4. Add scallops and shrimp to the wok and stir-fry for 2-3 minutes until seafood is cooked through.
5. Pour the sauce mixture over the seafood and vegetables and stir-fry for another minute until everything is well coated. Remove from heat and set aside.
6. In a separate bowl, mix together beaten egg, water, and cornstarch to make a batter.
7. Heat oil in a wok or deep frying pan over medium-high heat.
8. Take a small handful of cooked vermicelli noodles and dip it into the egg batter, making sure it is well coated.
9. Using a slotted spoon, carefully lower the noodle mixture into the hot oil and fry until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
10. Repeat with the remaining noodles until all are fried.
11. To assemble the bird's nest, place a handful of fried noodles on a plate, creating a nest shape.
12. Spoon the seafood and vegetable mixture into the center of the nest.
13. Garnish with sliced green onions or cilantro, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying and stir-frying
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 12g
- Carbohydrates: 52g
- Protein: 32g
Substitutions for ingredients:
- Any type of seafood can be used, such as crab meat or lobster.
- Any type of vegetables can be used, such as carrots or broccoli.
Variations:
- Add sliced water chestnuts or bamboo shoots for added crunch.
- Use rice noodles instead of vermicelli noodles for a different texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the noodles to ensure they are crispy.
- Use a slotted spoon to remove excess oil from the noodles.
- Don't overcook the seafood to prevent it from becoming tough.
Storage instructions:
- Store any leftover seafood and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a wok or frying pan over medium heat until heated through.
Presentation ideas:
- Serve on a large platter with additional garnishes, such as sliced red chili peppers or lime wedges.
Garnishes:
- Sliced green onions or cilantro
Pairings:
- Serve with steamed rice or a side salad.
Suggested side dishes:
- Steamed rice
- Side salad with a light vinaigrette dressing
Troubleshooting advice:
- If the noodles are not crispy, the oil may not be hot enough. Increase the heat and try again.
Food safety advice:
- Make sure all seafood is cooked through before serving.
Food history:
- The dish is inspired by Chinese cuisine, where bird's nest dishes are traditionally made with edible bird's nests.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve as a main dish for a seafood dinner.
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