Posts tagged shellfish
Vietnamese Grilled Scallops with Cheese (So Diep Nuong Pho Mai)

Cheese on grilled scallops? My initial thought was, “Groooooss!” But you know what? It was surprisingly delicious! I loooooved the savory and richness of the cheese on the the scallops. Plus, you have the amazing aroma from the scallion oil (Mo Hanh), light crunch from toasted peanuts and/or fried pork fat (Tep Mo), and the incredible flavor of the holy mother sauce, Vietnamese sweet chili dipping sauce (Nuoc Mam Cham).

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Seafood Boil Sauce: Garlic Butter Lemon Pepper

We opted for a seafood boil this Thanksgiving. It’s quicker to make and everyone enjoys grabbing their favorite seafood. We did King crab legs, clams, large shrimp, sausage and sweet corn. The sauce that brought everything together was a fiery and buttery garlic lemon pepper. Everything came together in under 30 minutes. If you have half an hour to spare, you too can make a feast fit for a King.

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Korean Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)

Soft Tofu Stew or Sundubu Jjigae is made with really ripe and sour kimchi and a rich anchovy-based broth. The broth is flavored with soy sauce, Korean red pepper flakes (Gochugaru) and Korean hot pepper paste (Gochujang). You can add pork, beef, and/or seafood for different varietions. The stew is cooked and served in an earthenware stone bowl and usually topped with mushrooms, green onions and a raw egg to cook in the bubbling hot liquid. In Korean restaurants, you also get a side of fluffy steamed rice, along with the various other Korean pickled side dishes known as Banchan.

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Stir-Fried Clams in Black Bean Sauce (Oc Xao Gung Dau Den)

Stir-fried clams with ginger is a classic Vietnamese clam dish. Add a bit of black bean sauce and you'll get a classic Chinese Dim Sum dish. The fermented black bean sauce is incredibly salty so a little goes a long way. Because both the clams liquor and fermented black bean sauce are both salty, we have to balance out the flavors with quite a bit of sugar and/or hoisin sauce (a sweet sauce). Once you establish the perfect balance between sweet and salty in the dish, the result is amazingly delicious. Serve it by itself as an appetizer or with steamed rice as a complete entree. 

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Vietnamese Escargot Noodle Soup (Bun Oc)

Bun Oc originated in Hanoi, Vietnam. It is a vermicelli rice noodle soup with a tomato-based broth made from slowly simmering chicken and/or pork bones. It is topped with infamous escargot and other proteins such as fried tofu, prawns, and fish cakes, and served with a plentiful platter of fragrant Vietnamese herbs (rau thom) and lime wedges. A side dish of fermented shrimp paste and chili oil also accompany the soup for those who want a bit of customization. Bun Oc is similar to Bun Rieu, but it's not as intense in flavor. It also has fewer ingredients and takes less time to cook up.

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Asian Steamed Clams with Ginger and Rice Wine

These here are steamed clams with an Asian twist. I added ginger for zing and chili paste for kick. I used rice wine instead of white wine and fish sauce instead of salt. I also added bacon fat to give the clams some extra body and flavor. Bacon fat isn't an Asian ingredient but it is a universal truth that everything tastes better with bacon fat. 

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Sea Snails in Coconut Milk (Oc Len Xao Dua)

My favorite street food snack is sea snails in spicy coconut milk (Oc Len Xao Dua). Cooked in coconut milk with fresh lemon grass, garlic, Vietnamese Coriander (Rau Ram) and chili, this dish is packed full of flavors.

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