Sizzling Sweet & Sour Seafood

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Servings: 4 Difficulty: Advanced
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A dramatic Chinese-style stir-fry featuring shrimp, scallops, and fresh vegetables served over hot rice cakes for an impressive tableside presentation.
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This exciting dish combines tender shrimp and scallops with crisp vegetables in a tangy, savory-sweet sauce. The real showstopper is the presentation: the hot seafood mixture is poured over pre-fried sizzling rice cakes, creating an audible crackle and aromatic steam that captivates diners. It&# 226;€™s a perfect centerpiece for dinner parties or special occasions. The balance of vinegar, soy sauce, and sugar creates a complex flavor profile that complements the delicate seafood. With vibrant colors from carrots, peppers, and green onions, it is as visually appealing as it is delicious. Serve immediately for the best textural experience.

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Sizzling Sweet & Sour Seafood

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 77.4

Description

This exciting dish combines tender shrimp and scallops with crisp vegetables in a tangy, savory-sweet sauce. The real showstopper is the presentation: the hot seafood mixture is poured over pre-fried sizzling rice cakes, creating an audible crackle and aromatic steam that captivates diners. It&# 226;€™s a perfect centerpiece for dinner parties or special occasions. The balance of vinegar, soy sauce, and sugar creates a complex flavor profile that complements the delicate seafood. With vibrant colors from carrots, peppers, and green onions, it is as visually appealing as it is delicious. Serve immediately for the best textural experience.

Ingredients

Directions

  1. In a bowl, combine sugar, vinegar, chicken broth, soy sauce, dry sherry, and cornstarch to create the cooking sauce. Set aside.
  2. Heat a wok or wide frying pan over high heat.
  3. When the pan is hot, add 1 1/2 tablespoons of the salad oil.
  4. When the oil begins to heat, add the minced garlic and ginger. Stir once.
  5. Add the shrimp and scallops to the pan.
  6. Stir-fry until the shrimp turn pink and the scallops are opaque throughout, about 3 minutes.
  7. Remove the seafood from the pan and set aside.
  8. Heat the remaining 1 1/2 tablespoons of oil in the pan.
  9. Add the sliced carrot and bamboo shoots. Stir-fry for 3 minutes, adding a few drops of water if the pan appears dry.
  10. Add the green pepper, green onions, and salt. Stir-fry for 1 minute.
  11. Return the shrimp and scallops to the pan.
  12. Stir the cooking sauce again (as cornstarch may have settled), pour it into the pan, and cook, stirring constantly, until the sauce bubbles and thickens.
  13. Turn off the heat. Cover the pan and keep the mixture hot while you prepare the sizzling rice cakes according to package directions.
  14. Transfer the hot seafood mixture into a preheated serving bowl.
  15. Bring the hot, fried sizzling rice cakes to the table on a platter. Immediately pour the hot seafood mixture over the rice cakes to create the sizzling effect.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 77.4kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 20.0g7%
Dietary Fiber 0.0g0%
Sugars 20.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sizzling, seafood, shrimp, scallops, stir fry, chinese, sweet and sour, rice cakes, dinner party, dramatic, tableside, vegetables, wok, garlic, ginger, carrot, pepper
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