Chinese Seafood Salad Recipe

Serves/Makes: 4


  • 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 Chinese Seafood Salad:
  • 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.


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

The Chinese Seafood Salad recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Salad (more Salad recipes)
Cuisine: Chinese (more Chinese recipes)

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