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Main Ingredients | Fish fillets, Prawns (medium) |
Cuisine | Chinese |
Course | Main Course Seafood |
Prep Time | 6-10 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Seafood Machurian
- 200 grams Fish fillets
- ½ cup Prawns (medium) shelled and deveined
- 1 inch Celery finely chopped
- 1 inch Ginger finely chopped
- 8-10 Garlic cloves finely chopped
- 2 Green chillies finely chopped
- to taste Salt
- 2 tablespoons Oil
- 2 cups Chicken stock
- 2 teaspoons Red chilli sauce
- 2 teaspoons Dark soy sauce
- 1 teaspoon Oyster sauce
- 1 teaspoon Crushed black peppercorns
- 2 tablespoons Cornflour/ corn starch
- 2 teaspoons White vinegar
- 2 stalks Spring onion greens sliced + for garnishing
Method
- Put fish fillet in a blender jar, add prawns, half the celery, half the ginger, garlic, green chillies and salt and grind to a fine paste. Set aside.
- Heat 1 tablespoon oil in a non-stick wok. Add seafood paste and scramble it. Cook the mixture till it is half done. Transfer onto a plate and set aside.
- Heat remaining oil in the same wok. Add remaining ginger, garlic and green chillies and sauté. Add remaining celery and chicken stock and mix well.
- Add red chilli sauce, soy sauce, oyster sauce, salt and crushed peppercorns and mix well. Add the partially cooked seafood mixture and mix well. Cook for 2-3 minutes.
- Take cornflour in a bowl, add sufficient water and mix well to make a smooth slurry. Add the slurry gradually to the pan, mix well and cook till it thickens.
- Switch off the heat, add vinegar and spring onion greens. Mix well.
- Served hot garnished with spring onion greens.
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