Luxurious Seafood and Crispy Rice Soup
An Elegant Seafood and Crispy Rice Soup Perfect for Entertaining Guests
Create a hearty and sophisticated Seafood and Crispy Rice Soup using easily accessible ingredients. This dish is not only visually stunning but also incredibly delicious, perfect for adding a touch of luxury to your special occasion table.
Main Ingredients- 1 pack of glutinous rice crispy crackers (store-bought)
- 2 squid
- A generous amount of large shrimp (prawns)
- 1/2 can of bamboo shoots
- 1/2 onion
- 4 shiitake mushrooms
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- A few stalks of bok choy
- A small amount of dried wood ear mushrooms
Aromatic Infused Oil Ingredients- 6 Tbsp cooking oil
- 1 stalk of green onion (white parts mainly)
- 7 cloves of garlic
- 1 thumb-sized piece of ginger
Seafood and Crispy Rice Soup Sauce Ingredients- 2.5 liters of water (about 10 cups)
- 2 Tbsp soy sauce
- 1/3 cup cooking sake (approx. 67ml)
- 3 Tbsp chicken stock (powder or liquid)
- 7 Tbsp oyster sauce
- Slurry for thickening (2 Tbsp potato or corn starch + 4 Tbsp water)
- A pinch of black pepper
- A drizzle of sesame oil (optional, to taste)
- 6 Tbsp cooking oil
- 1 stalk of green onion (white parts mainly)
- 7 cloves of garlic
- 1 thumb-sized piece of ginger
Seafood and Crispy Rice Soup Sauce Ingredients- 2.5 liters of water (about 10 cups)
- 2 Tbsp soy sauce
- 1/3 cup cooking sake (approx. 67ml)
- 3 Tbsp chicken stock (powder or liquid)
- 7 Tbsp oyster sauce
- Slurry for thickening (2 Tbsp potato or corn starch + 4 Tbsp water)
- A pinch of black pepper
- A drizzle of sesame oil (optional, to taste)
Cooking Instructions
Step 1
First, prepare the vegetables. Remove the stems from the shiitake mushrooms and slice them into bite-sized pieces. Dice the onion similarly. Deseed and dice the red and yellow bell peppers to match the size of the onion. Soak the dried wood ear mushrooms in lukewarm water for about 30 minutes until softened, then rinse thoroughly, trim the tough bottoms, and separate them into strands.
Step 2
Drain the canned bamboo shoots and cut them in half lengthwise. Then, slice them across the grain into approximately 0.5cm thick pieces, following the natural striations. This slicing method enhances the texture.
Step 3
Heat 6 tablespoons of cooking oil in a deep pan or wok over medium-low heat. Add the large chunks of green onion (white parts), thinly sliced garlic, and thinly sliced ginger. Sauté slowly, ensuring not to burn them, until a fragrant aroma is released, creating an aromatic infused oil. This step helps to eliminate any unwanted odors from the seafood and adds depth of flavor.
Step 4
Add the diced onion and sliced shiitake mushrooms to the infused oil and stir-fry over medium heat. Pour the soy sauce along the edge of the wok and let it sizzle and caramelize slightly. This ‘burning’ technique infuses a wonderful smoky flavor into the ingredients.
Step 5
Now, prepare the seafood. Rinse the squid under cold running water, remove the skin, and score the inside of the body in a crosshatch pattern before cutting into bite-sized pieces. Clean the large shrimp; you can leave them whole or peel them, leaving just the tail and one segment of the shell attached. Add the prepared squid and shrimp to the wok. Pour in 1/3 cup of cooking sake to help eliminate any fishy odors and stir-fry briefly.
Step 6
Pour the 2.5 liters of water into the wok with the sautéed seafood and vegetables. Add 3 tablespoons of chicken stock to enrich the broth’s flavor. Bring to a boil over high heat, then reduce to medium heat and simmer, allowing the ingredients to meld together.
Step 7
When the shrimp turn pink and are almost cooked, add the sliced bell peppers, prepared bamboo shoots, and rehydrated wood ear mushrooms. Season the soup by adding 7 tablespoons of oyster sauce. Oyster sauce is key for its umami depth.
Step 8
Once the soup comes to a rolling boil again, add the bok choy and cook for just a short time until slightly wilted; avoid overcooking. To achieve a slightly thickened consistency, gradually stir in the prepared slurry (starch and water mixture) until the desired thickness is reached. Finish with a pinch of black pepper and, if desired, a drizzle of sesame oil for added fragrance.
Step 9
The crowning glory of this dish: the crispy rice crackers! Heat a generous amount of cooking oil in a deep frying pan until very hot. Carefully add the glutinous rice crackers and fry until golden brown and crispy. To prevent them from becoming too oily, fry them quickly over high heat. Once fried, place them on paper towels briefly to drain excess oil.
Step 10
It’s time to serve! Arrange the freshly fried, crispy glutinous rice crackers attractively in a deep serving bowl. Ladle the hot, abundant seafood and vegetable soup generously over the crackers. The delightful sizzling sound as the soup hits the crispy rice creates a wonderful culinary performance. Enjoy immediately while it’s warm!
