Thursday, January 29, 2015

Scallops, Shrimps, Kale Noodles 海鲜 (虾,带子)面

It might be hard for you to imagine how tasty this noodle dish is as you cannot smell and taste the deep seafood flavors, just by looking at this plate. Trust me, as it is absolutely delicious and scrumptious. Simply think Singapore-style Fried Hokkien Noodles, Prawn Noodles or Penang Prawn Noodle Soup; in order to make the passable grade - all MUST be cooked and simmered in prawn stock.

Freshly made prawn stock is just one criteria. Sometimes, pork ribs and other ingredients are also added to the stock especially in the soup version to make it tastier with layered depths of flavors.


As I did not have enough shrimp heads leftovers to make a deeply-flavored seafood stock, I borrowed the umami essence from another formidable seafood ingredient - scallops. The result is amazing as  the noodles is simmered in the shrimps-scallop essence.




Scallops and Shrimps Thin Pasta with Kale 海鲜(虾,带子)面
Step 1: Prepare shrimp stock (boiling the shrimp heads in water in a pot, and when flavor has developed, remove the heads and filter out the clear stock, set aside).

Step 2: Boil Angel Hair pasta or thin-strand noodles till al-dente (less than 5 minutes). Set aside. Note: I use Angel Hair pasta as it cooks fast and while simmering in the broth later, it will also absorb all the seafood flavors very readily if in this step, you just cook it al-dente. Separately, in a wok/pan, fry kale with garlic - dish out and set aside. Just wipe the wok/pan with paper towel to make it dry.

Step 3: Prepare scallop broth by pan-searing scallops (4-5 scallops) in the wok/pan. Dish out and set aside. De-glaze the pan using a little Chinese cooking wine, and water - that makes the scallop broth of "essence". Set that aside too.

Step 4: The pan after de-glazing should be still rather clean to use for subsequent cooking. Add 1 tbsp cooking oil and when heated up, fry 2 shallots thinly sliced, 1 green onions chopped to finger-length; 2 cloves finely minced garlic till aromatic and shallots turn translucent (flavor A). Add scallop broth(flavor B), shrimp stock(flavor C), add in shrimps, then add the al-dente thin-strand Angel Hair pasta and allow shrimps to cook and pasta to complete cooking while absorbing the seafood essence and flavors. Add in garlic-kale (flavor D) and mix well with noodles.


Combining all the flavors together and allowing them to develop, so can you imagine now, how tasty is this dish!

Sharing this pasta dish with Little Thumbs Up - theme for January is Pasta/Noodles organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne / My Bare Cupboard

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