No need to go to a restaurant, you can also make spicy and sour seafood soup at home, see the recipe below:
Resource:
0.5kg clams (scallops)
100 gr black tiger prawns
100 grams of squid
50 grams of mushroom
50 gr enoki mushrooms
70 gr tapioca flour
1 egg
onion
6 lime leaves
Chili, onion, coriander, lemongrass
Condiments: Cooking oil, sesame oil, salt, pepper, seasoning with Thai hot pot flavor
Working on:
Step 1: Prepare the seafood
First, you wash the tiger prawns, then remove the head, peel and remove the back. After that, you wash the prawns, squid with water and cut into small pieces to eat. Next, you put the prawns, squid, 1/2 teaspoon pepper in a bowl and mix well.
You put the scallops in a bowl soaked in light salt water and sliced chilies for 3 hours to remove grit from the scallops. After that, you wash the shells with clean water and dry.
Step 2: Prepare the other ingredients
You chop the legs, hay root, and enoki mushrooms and soak them in diluted salt water for 10 minutes. Next, you wash the mushrooms and mushrooms with clean water, drain and cut into bite-sized slices, about 3-4 cm.
You crush the lemongrass, cut into about 3 finger knuckles. Onion peeled and thinly sliced. Onions are peeled and sliced. You cut the cilantro root, wash and chop.
Next you put 3 tablespoons of tapioca flour, 70ml of water into a cup, stir using chopsticks until the powder is completely dissolved. When you put the eggs in a bowl, use chopsticks to beat them well to mix the whites and yolks.
Step 3: Boil the clams
You put the pan on the stove, add 1 tablespoon of cooking oil. When the oil is hot, you add the lemongrass to the pan. Next you put the clams and 2 cups of filtered water in a saucepan, cover the pot and cook for about 15 minutes to cook the scallops.
Once the scallops are cooked, remove the clams and separate the meat. As for the clam broth, strain the lemongrass and take the water to cook the soup.
Step 4: Cook the soup
You put the pan on the stove, add 1 tablespoon of cooking oil. Wait for the oil to be hot, squeeze the lime leaves and add the remaining lemongrass, sliced shallots into the pan, stir-fry until fragrant.
Next, you add the clam stock and 800ml of boiling water for cooking. When the soup boils, add 30g of Thai hot pot seasoning, marinated shrimp and squid, and mushrooms.
Take the lemongrass and lemongrass leaves, add the dissolved tapioca water and mix well to thicken the gravy. Next, slowly add the eggs, using chopsticks to stir the soup in one direction to create a beautiful pattern.
Finally, add the scallops, onions, 1 tsp of sesame oil, mix well. You scoop the soup into a bowl, add some chopped cilantro on top and you can enjoy it right away.
Finished product:
The spicy and sour seafood mushroom soup appetizer was simply irresistible. The thick soup has a fresh and sweet taste of clams, prawns, squid served with hard mushrooms mixed with sour and spicy sauce to create an irresistible appeal.
at Blogtuan.info – Source: Eva.vn – Read the original article here
