Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, scallops, squid)
- 1 cup coconut milk
- 1 cup chicken broth
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
- 1 tbsp. garlic, minced
- 1 tbsp. ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup snow peas
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together cornstarch, fish sauce, and soy sauce until cornstarch is dissolved. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute.
3. Add mixed seafood and stir-fry until cooked through, about 3-4 minutes.
4. Add sliced red and green bell peppers, onion, and snow peas. Stir-fry for another 2-3 minutes until vegetables are tender-crisp.
5. Pour in coconut milk and chicken broth. Bring to a boil.
6. Stir in the cornstarch mixture and cook until sauce thickens, about 1-2 minutes.
7. Season with salt and pepper to taste.
8. Serve the seafood birdsnest hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Mixed seafood can be substituted with any seafood of your choice.
- Chicken broth can be substituted with vegetable broth or water.
- Snow peas can be substituted with sugar snap peas or green beans.
Variations:
- Add sliced mushrooms for an earthy flavor.
- Add sliced carrots for a touch of sweetness.
- Add sliced jalapeno peppers for a spicy kick.
Tips and tricks:
- Make sure to cook the seafood quickly over high heat to prevent it from becoming tough and rubbery.
- Use fresh ingredients for the best flavor.
- Adjust the amount of fish sauce and soy sauce to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the seafood birdsnest in a large bowl or on a platter. Garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or a side salad
Troubleshooting advice:
If the sauce is too thick, add more chicken broth or water to thin it out. If the sauce is too thin, mix together more cornstarch and water and add it to the wok.
Food safety advice:
Make sure to cook the seafood to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Seafood birdsnest is a popular Chinese dish that is typically made with a crispy fried noodle basket filled with stir-fried vegetables and seafood.
Flavor profiles:
Savory, creamy, and slightly sweet
Serving suggestions:
Serve the seafood birdsnest with steamed rice and a side of stir-fried vegetables.
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Region: Thai