Hong Kong baked seafood rice
Chinese Cooking Demystified · ♥ 4K likes · 192.1K views · 6 min video
Read about shrimp in the BrightCulinary Book
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Ingredients
Method
Techniques
- 160 g jasmine rice
Cook the jasmine rice in a rice cooker and use it day old, dried out in the fridge; or cook fresh at 1 part water to 1.2 parts rice and use immediately.
Mix the fried rice seasoning: stock concentrate or chicken bouillon powder, white pepper powder, salt, sugar and water.
- 1 tsp stock concentrate
- ½ tsp chicken bouillon powder
- ¼ tsp white pepper powder
- ¼ tsp salt
- ½ tsp sugar
- 3 tbsp water
- 1 tbsp oil
Long yao: get the wok piping hot, shut off the heat, add the oil and swirl it for a non-stick surface.
Heat on medium high, add the rice and work it by pressing down to break the clumps and pulling it up to stop it sticking.
After about 90 seconds, when most of the large clumps are broken, add half the seasoning; fry another 90 seconds and add the rest, in batches so the rice does not rehydrate too much.
Once no visible liquid remains, after about 30 seconds, add the beaten egg and fry about three more minutes until no clumps remain and the rice flows off the spatula.
- 60 g fresh shrimp
Transfer the fried rice to a mini casserole dish.
- 1 tsp liaojiu
- ¼ tsp white pepper powder
- ¼ tsp salt
- ¼ tsp sugar
Marinate the halved shrimp in liaojiu, white pepper powder, salt and sugar, mixed well, for 10 minutes.
- 80 g squid
- 60 g crab stick
Marinate the sliced squid in the same marinade for the same 10 minutes; the crab stick needs none.
After a quick long yao, fry the crab stick over medium high about 30 seconds and remove.
- 1 tsp liaojiu
Add a touch more oil, fry the squid about 45 seconds, swirl a teaspoon of liaojiu round the sides of the wok, fry another 45 seconds and remove.
Scrub the wok, then fry the shrimp until completely pink, about 45 seconds.
Sprinkle in the all purpose flour and whisk into a roux, cooking about two minutes until pale beige.
Let the sauce bubble about five minutes, whisking continuously, until it thickens and holds a finger track on a dipped spatula.
Off the heat, season with salt and white pepper powder, whisk in, then fold in the seafood with a spatula.
- ¼ tsp salt
- ¼ tsp white pepper powder
Pour the sauce over the egg fried rice to a depth of about half an inch, distributing sauce and seafood evenly.
Broil under a preheated 250 centigrade broiler for five minutes, until the cheese is melted and slightly browned.
Broiling and variations