Ingredients with Measurements:
- 1 lb. cooked shrimp, peeled and deveined
- 1 lb. cooked crab meat
- 1 cup chopped water chestnuts
- 1 cup chopped bamboo shoots
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onions
- 1 cup chopped mushrooms
- 1/2 cup chopped scallions
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup chicken broth
- 2 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 6-8 large wonton wrappers
Special equipment needed:
- A wok or large skillet
- A slotted spoon
- A mixing bowl
- A whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, oyster sauce, chicken broth, cornstarch, salt, and black pepper. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add onions and stir-fry for 1-2 minutes until fragrant.
4. Add carrots, celery, water chestnuts, bamboo shoots, and mushrooms. Stir-fry for 3-4 minutes until vegetables are tender.
5. Add cooked shrimp, crab meat, and scallions. Stir-fry for 1-2 minutes until heated through.
6. Pour in the sauce mixture and stir-fry for another 1-2 minutes until the sauce thickens and coats the ingredients evenly.
7. Remove from heat and set aside.
8. Preheat oven to 375°F.
9. Place wonton wrappers in a muffin tin, pressing them down to form a nest shape.
10. Spoon the seafood mixture into the wonton nests.
11. Bake in the preheated oven for 10-12 minutes until the wonton wrappers are golden brown and crispy.
12. Remove from oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 22g
Protein: 23g
Sodium: 1200mg
Substitutions for ingredients:
- Shrimp can be substituted with scallops or other seafood of your choice.
- Crab meat can be substituted with imitation crab or lobster meat.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Add chopped bell peppers for color and texture.
- Use egg roll wrappers instead of wonton wrappers for a larger nest.
Tips and tricks:
- Make sure to drain any excess liquid from the cooked seafood before adding it to the wok.
- Don't overfill the wonton nests with the seafood mixture, as they may become soggy.
- Serve the seafood bird's nest with a side of steamed rice or noodles.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-12 minutes until heated through.
Presentation ideas:
Serve the seafood bird's nest on a platter garnished with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables or a side salad.
Troubleshooting advice:
- If the wonton wrappers are not crispy enough, bake them for a few more minutes.
- If the seafood mixture is too dry, add a little more chicken broth or water.
Food safety advice:
Make sure to cook the seafood and vegetables thoroughly before serving.
Food history:
The seafood bird's nest is a popular Chinese dish that originated in Guangdong province. It is named after the shape of the crispy wonton wrapper, which resembles a bird's nest.
Flavor profiles:
Savory, umami, crispy, and slightly sweet.
Serving suggestions:
Serve the seafood bird's nest as an appetizer or main course.
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Region: Chinese