Seafood Stew with Pearls and Jade Pots

Name: Seafood Stew with Pearls and Jade Pots
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 30g Jellyfish head; 20g Squid; 30g Sea shrimp; 30g Razor fish; 50g scallop; 30g Arctic Bay; 30g Enoki mushroom; 50g Cucumber

by Lee Kum Kee

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

1. Wash the jellyfish head and slice it, blanch it with hot water at 85 degrees Celsius for 5 seconds, then soak it in cold water for two hours to remove the salty taste and drain the water;

2. Remove the shells and skins of other seafood, rinse them, blanch them in 85 degrees Celsius hot water, supercool the water, and drain the water;

3. Boil the enoki mushrooms in water for 2 minutes, over-cold water, drain the water, and place them on the bottom of the salad bowl together with the sliced cucumber, and then add the prepared seafood.

4. Mix the above seasonings evenly, pour them into a salad bowl, and mix evenly.

Ingredients

Seafood Stew with Pearls and Jade Pots

2. Wash the jellyfish head and slice it, blanch it in hot water at 85 degrees Celsius for 5 seconds, then soak in cold water for two hours to remove the salty taste and drain the water.

3. Other seafood (squid rolls, sea prawns, razor clams, scallops, Arctic scallops), peeled and washed, blanched in 85 degrees Celsius hot water, supercooled and drained

4. Boil the enoki mushrooms in water for 2 minutes, supercool the water, drain the water, and place them on the bottom of the salad bowl together with the sliced cucumber, and then add the prepared seafood