This Chinese sauce is made by quickly softening dried shrimp and dried scallops in a pressure cooker, then frying them with garlic in oil. This is a shortcut to the traditional process, which takes hours. Spoon it over congee at breakfast or onto noodles for a late-night snack.
Place the dried shrimp and dried scallops in a pressure cooker with a small amount of water and close the lid. Once steam begins to rise, cook for 5 minutes until softened. Drain and finely chop.
Sauté the garlic and finely chopped small onion in the cooking oil until golden.
Add the chopped seafood, red pepper flakes, soy sauce and sugar. Cook over low heat for 15 minutes, stirring constantly, until the oil separates and the mixture thickens.
Let the sauce cool to room temperature, then transfer it to a jar.
Use only a little water to soften the seafood in the pressure cooker; too much will dilute the flavor. Stir the sauce constantly as it cooks to keep it from sticking to the bottom and turning bitter. Allergens: crustaceans (shrimp), molluscs (scallops) and soy. Also check the product label for gluten in the soy sauce, as ingredients may vary by product.
Deniz ürünlerini düdüklü tencerede yumuşatırken suyu fazla koydum, süzerken neredeyse hepsi sulanıp dağıldı. Kıyma aşamasında elimde pek bir şey kalmamıştı, bir dahaki sefere daha az su kullanacağım.
Kurutulmuş deniz tarağı bulamadığım için sadece kurutulmuş karidesle yapılabilir mi, yoksa tat dengesi çok mu bozulur? Ayrıca 15 dakikalık pişirme süresi biraz kısa geldi, uzatabilir miyim?
Sadece karidesle de güzel olur, yalnızca tarağın verdiği hafif tatlımsı derinlik eksik kalır. Süreyi 20 dakikaya kadar uzatabilirsiniz, sos daha da koyulaşır.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
