Seafood Chow Mein

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“One Beef Chow Mein table 2…Yang Chow Fried Rice table 5 ready?…”
“Uncle! Can I have one Seafood Chow Mein please?”

“Okay! Won’t be long…Seafood Chow Mein table 1…”

I guess most of us all have our childhood dishes, right? For me, the back-in-the-day dish I miss the most is Seafood Chow Mein from a small Chinese eatery, at the corner of the street where I used to live. I still remember vividly, every day after school, I would ride my bike past that place, and every time, I would stop, breathe in the delicious fragrance of the dish they were cooking and listen to the sound of the flame that came out of the Wok Burner. Then I picked up my pace, rode home, hoped that my mom would let me go out and enjoy my favourite Seafood Chow Mein.

To start out our new Food Passport tour in China, I thought it would be a great idea to share how to cook Guangdong’s famous Seafood Chow Mein with you! It is very popular not only in China, but also many different parts of Asia as well. So let’s head to the kitchen, shall we?

(Recipe video below)

Seasoning Sauce:

Chicken stock 500ml
Soy sauce 125ml
Oyster sauce 80ml
Sesame oil 30ml
Chinese cooking wine 30ml
Sugar 4 tbsp
Corn starch for thickenning

THE RECIPE

Seafood Chow Mein

Serving 3-4 people

Prep time Cook time
30 mins 10 mins

Ingredients:

Noodles of you choice
Calamary 300gm
Prawn 300gm
Seafood tau foo 200gm
Broccoli 150gm
Cauliflower 150gm
Carrot 150gm
Onion 1/2
Ginger 15gm
Garlic 150gm

Method:

1. Cut broccoli, cauliflower into bite size florests. Peel and slice the carrot, onion. Mince ginger and garlic then set aside.
2. Peel, cut along the back of the prawn then de-vein. Open up the calamary then score the inside, criss cross pattern. Cut the fish tau foo in half.
3. Place your wok over high heat and fill up with water.
4. Start blanching the all the vegetables, half cooked. Then put in ice water to cool down.
5. Then blanch the prawn and calamary for 30 second. Remove and set aside.
6. Combine all the sauce ingredients, except chicken stock and corn starch. then set aside.
7. Remove the water from the wok. place it over high heat until dry. When the wok is hot, add some oil then add the minced garlic and ginger.
8. Saute the garlic and ginger till fragrant then add the onion, then seafood. Stir fry for a bit then add the vegetables.
9. Add the seasonning sauce (you may have extra) add to taste, stir to coat evenly. Then add the chicken stock. Bring to the boil then turn to simmer.
10. Mix some corn starch with water, then use it to thicken the sauce, as your desired.
11. Pour the Seafood sauce over your choice of noodle and enjoy!!!

Leave me a comment 💬