Printer Friendly

A light hand with seafood ... soup or stir-fry.

A light hand with seafood . . . soup or stir-fry "Light and refreshing" describes these Southeast Asian dishes based on seafood. Crab claws and shrimp swim in broth for the Vietnamese soup; you add condiments to taste. Assertive seasonings--chili, ginger, and garlic--flavor the swordfish stir-fry, served hot over cool watercress.

Bean paste, rice sticks, and fish sauce are available in Asian markets and some grocery stores; or use alternatives.

Vietnamese Summer Soup 2 ounces rice sticks (mai fun) Water 6 cups regular-strength chicken broth 1 tablespoon finely chopped fresh ginger 1 tablespoon Vietnamese fish sauce (nuoc nam) or soy sauce 1/2 pound large shrimp (30 to 35 per lb.), shelled and deveined 1/2 pound cooked or thawed frozen crab claws (or large shrimp, shelled and deveined) 1/4 cup sliced green onions 1 lime or lemon, cut into wedges Crisp-fried onions (directions follow) Crushed dried hot red chillies

Break rice sticks into 3-inch pieces. Cover with water and let stand until limp, about 20 minutes; stir to separate noodles.

Meanwhile, in a 5- to 6-quart pan over high heat, combine broth, ginger, and fish sauce; bring to boiling. Drain noodles and then add them to broth along with shrimp and crab; cover and remove from heat. Let stand until shrimp are opaque in center (cut 1 to test), about 10 minutes. Stir in green onions.

Pour soup into a tureen or ladle directly into individual bowls. Offer limes, crip-fried onions, and chilies to season each portion. Makes 4 or 5 servings.

Chisp-fried onions. Peel and thinly slice 2 medium-size onions; separate rings. Pour 1/3 to 1/2 cup all-purpose flour into a bag. Add onions; shake to coat with flour.

In a deep 2-1/2- to 3-quart pan, bring 1-1/2 inches salad oil to 300 [deg.] on a thermometer. Add onions, 1/4 at a time. Cook, stirring often, until golden, about 5 minutes. Keep oil at 300 [deg.]

Lift out onions with a slotted spoon; drain on paper towels. If you've made them ahead, cool; store airtight up to 3 days. Makes 3-1/2 cups.

Thai Fish and Watercress Salad 4 cups lightly packed watercress sprigs (tough stems removed), washed and crisped 1 pound boned and skinned swordfish or tuna steaks, 1/2 or 1 inch thick 1/4 cup sliced almonds 3 tablespoons salad oil 2 tablespoons minced fresh ginger 3 cloves garlic, minced or pressed 2 or 3 fresh jalapeno chillies, stemmed, seeded, and thinly sliced crosswise 1 tablespoon each Oriental bean paste and fish sauce; or use 1 tablespoon soy sauce total 1 tablespoon Oriental fish sauce or soy sauce 1/4 pound large shrimp (31 to 35 per lb.), peeled, deveined, and halved lengthwise Lemon wedges

Arrange watercress equally on 4 salad plates; chill.

If fish is 1 inch thick, halve horizontally. Cut fish into strips about 1/2 inch wide and 3 inches long. Set aside.

In a wok or 12- to 14-inch frying pan over high heat, stir almonds until golden, 2 to 3 minutes. Pour out and set aside.

Mix oil, ginger, garlic, and chilies; add to wok and stir for 1 minute. Add bean paste, fish sauce, and shrimp. Stir-fry gently until fish is opaque in center (cut to test), 2 to 3 minutes.

Evenly spoon fish over watercress; sprinkle with almonds. Offer with lemon wedges. Makes 4 servings.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:Mar 1, 1988
Previous Article:Cooking on a woodstove.
Next Article:Retaining wall holds the slope, starts seeds.

Related Articles
Chefs of the West; farmers of the sea come to our rescue.
Great seafood for Lent.
What are those pseudo-shellfish? Here is a guide.
Flaming pears, pear soup ... start with a can opener.
Cool two-toners; these simple summer soups start with paired-off fresh fruits.
"Seviche" salads ... the seafood is cooked.
A chili (and onion) soup for a chilly night.
Surf's Up and Soup's On for Blount, As Clam Specialist Broadens Range.
Food: Sheila & Sean: Warming up with wonderful soups.
Take comfort from delicious soup, one of region's mouthwatering recipes.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters