Recipe Seafood Stir Fry in Wine Sauce

[flyinglentris]

Seafood Stir Fry in Wine Sauce:

Ingredients:

1) Prawns - 3 to 4 large
2) Scallops - 3 to 4 large
3) Salmon - 2" wide thick part of a fillet
4) Crab meat, white - 1 4.5 oz. can
5) Mussels, black, without shells - 7 to 8

NOTE: For shelled mussels, pre-cook and then remove the shells.

6) Shallot - 1/2
7) Garlic - 3 to 4 tspns.
8) Leek - 1/2 without leaves
9) Sun dried tomato - 3 to 4 tspns.
10) Bean sprouts - 1/8 cup
11) Snow peas - 6 to 8
12) Peppers, Thai - 6 to 8
13) Mushrooms - morels - 6 to 8
14) Mushrooms - chanterelles - 6 to 8
15) Mushrooms - shitaki - 4
16) Mushrooms - black truffles - 6 to 8
17) Peanut oil - as required
18) Soy sauce - 1 to 2 tblspns.
19) Wine, Chenin Blanc - 1/8 cup
20) Ginger root - 1 tspn.
21) Galangal - 1 tspn. (about 1 root)
22) Cashews - 6 to 8
23) Sesame seed, white - 1 tspn.
24) Basil - 1 tspn.
25) Rosemary - 1 tspn.
26) Peppercorns, black - 1 tspn.


Procedure:

1) Pre-soak the dried mushrooms in mix of 2/3 water and 1/3 wine.
2) Remove the shells from prawns.
3) Slice and halve the shallot.
4) Dice finely, the garlic and leek.
5) Blend the ginger root and galangal.

NOTE: Dry galangal is very hard and will need to be soaked or better still, boiled in water for a period of time and then, mashed hard to pulverize it enough to blend.

6) Chop up the cashews.
7) Remove the stems from the thai peppers and snow peas.
8) Add peanut oil and soy sauce to a wok or large sauce pan.
9) Add salmon and fry at medium heat.
10) Remove salmon skin and flake the salmon.
11) Chop up the salmon skin and put back into the wok.
12) Add prawns, scallops and mussels and fry in the wok.
13) Add crab meat, shallot, garlic, leek, tomato, and peppers.
14) Add ginger and galangal.
15) Continue to stir fry.
16) Add bean sprouts, snow peas, mushrooms, cashews and spices.
17) Continue to stir fry at high heat adding wine.
16) Serve.


NOTE: This meal is very rich in bite size ingredients with varying textures and flavors. It is more enjoyable, if eaten with chop sticks.

 

[The Late Night Gourmet]

Peppers, Thai - 6 to 8

I love everything else about this recipe, but my first thought was that this is a bit on the face-melting side for such a small dish. But, I see from the picture that you're leaving them whole. How much heat does this impart? And, do you eat the pepper, or does it remain whole? When I've added whole peppers to recipes, I've noticed that it doesn't add much heat, since the capsaicin is in the flesh and the seeds, not the skin.

 

[flyinglentris]

I love everything else about this recipe, but my first thought was that this is a bit on the face-melting side for such a small dish. But, I see from the picture that you're leaving them whole. How much heat does this impart? And, do you eat the pepper, or does it remain whole? When I've added whole peppers to recipes, I've noticed that it doesn't add much heat, since the capsaicin is in the flesh and the seeds, not the skin.

Just like my love for garlic, I have a love for peppers, hot peppers. With the peppers whole, people can pick them out. This recipe has a number of individual flavor "bursts", the peppers being one of them. The Peppercorns are another.

 

[Morning Glory]

I really like the whole chilli here. When I use them like that I pierce the skin with a shrap knife - that way, the flavour imparts into the dish but isn't overpowering. And the chilli-heads like me can eat the whole chillies if they want.

 

[flyinglentris]

I really like the whole chilli here. When I use them like that I pierce the skin with a shrap knife - that way, the flavour imparts into the dish but isn't overpowering. And the chilli-heads like me can eat the whole chillies if they want.

Thanks for the tip. It makes good sense to me and I will follow you advise when I use whole Thai or redbird chillies in the future. In this case, some soft spots had started to appear on some of the chillies I used and of course, I had cut off the stem tops.