Seafood Salpicao
User Reviews
5
-
Prep Time
3 mins
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Cook Time
7 mins
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Total Time
10 mins
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Servings
4
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Calories
231 kcal
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Course
Main Course
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Cuisine
Filipino
Seafood Salpicao
Description
Seafood Salpicao brings together frozen mixed seafood cooked gently with fresh shiitake mushrooms, young corn, broccoli florets, snow peas, and red bell pepper. The process begins with garlic sautéed in neutral oil to create an aromatic base. The seafood and vegetables are combined with oyster sauce and soy sauce, imparting a rich umami flavor.
A slurry of cornstarch, water, and brown sugar is added to thicken the sauce, which coats the ingredients lightly after a few minutes of cooking. Butter is stirred in near the end, adding smoothness to the texture, while ground black pepper and chili flakes offer subtle heat without overpowering the dish.
This stir-fry is best served immediately to maintain the tender texture of seafood and the crispness of the vegetables. The toasted garlic sprinkled on top adds a contrasting crunch and enhances the garlic flavor throughout the dish.
Ingredients
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon cornstarch
- 5 cloves garlic - minced
- 1 teaspoon brown sugar
- 1 cup shiitake mushroom
- ½ cup water
- 1 cup young corn - cut into 1-inch pieces
- 500 grams mixed seafood thawed, frozen
- 3 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 1 cup broccoli - cut into florets
- 1 cup snow peas
- 1 medium red bell pepper - cut into squares
- ½ teaspoon chili flakes
- 2 tbsp butter
- 1 teaspoon black pepper ground
Instructions
- Heat oil over low heat. Add the minced garlic, leaving about a tablespoon for later. Cook until golden. Remove from oil and set aside.
- Saute the remaining garlic over medium heat until limp and aromatic. Add the shitake mushroom and the young corn and cook for several seconds.
- Add the mixed seafood and stir several times. Pour in the oyster sauce and soy sauce.
- Add the broccoli florets and snow peas and stir for several seconds. Toss in the red bell pepper and chili flakes.
- In a small bowl, combine water, cornstarch and brown sugar. Pour in the cornstarch slurry to the pan and stir. Cook for a few minutes until seafood and vegetables are half-cooked. Not more than 5 minutes.
- Add the butter and season with ground pepper and brown sugar and stir.
- Turn off heat and transfer to a serving dish. Garnish with the toasted garlic and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 1076mg | 45% |
| Potassium | 677mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1615IU | 32% |
| Vitamin C | 81.3mg | 90% |
| Calcium | 49mg | 5% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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