All-Fish-Seafood-Recipes.com

Serves/Makes: 4

Ingredients:

• 1 pound (454 g) mixed seafood (flavored pollock, haddock, cod, shrimps, scallops, lobster pieces)
• 1 1/2 tablespoon (22.5 mL) oil
• 1/4 teaspoon (1 mL) ginger
• 2 green onions, chopped (reserve green parts)
• 3/4 cup (190 mL) chicken broth
• 1/4 cup (60 mL) ketchup
• 1 1/2 tablespoon (22.5 mL) cider vinegar
• 1 1/2 tablespoon (22.5 mL) dry Sherry
• 1 teaspoon (5 mL) sugar
• Pinch of pepper
• Few drops Tabasco sauce
• 2 teaspoons (10 mL) cornstarch
• 1 tablespoon (15 mL) water
• Lettuce leaves

How to cook:

• If frozen, thaw seafood if needed, cut seafood into 1-inch (2.5-cm) pieces.
• Into a fry pan or a wok, preheat 1 tablespoon (15 mL) of the oil.
• Delicately stir-in seafood, until done.
• Transfer seafood into a large bowl set aside.
• Pour remaining 1/2 tablespoon (7.5 mL) oil when oil is hot, stir-fry ginger and chopped green onion for 1 minute.
• Mix in chicken broth, ketchup, cider vinegar, dry Sherry, sugar, pepper and Tabasco sauce bring to a boil.
• Mix together cornstarch and water stir into chicken broth mixture.
• Boil for 1 minute, until slightly thickened.
• Pour over reserved seafood mixture.
• Cover and refrigerate for at least 4 hours, or overnight.
• Just before serving, completely cover a serving dish with lettuce leaves.
• Into the center, arrange seafood mixture into a mound sprinkle with reserved, chopped green parts of green onions.

Note:

Nutritional value, per serving: 198 calories 198, 23.1 g proteins, 7.1 g fat, 7.5 g sodium, 7.5 g carbohydrates.

This recipe for Chinese Seafood Salad serves/makes: 4

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Main Ingredient: Seafood Mix
Preparation Method: Salads
Cuisine: Chinese