Best 3 Seafood Shumai In A Lemon Grass Broth Recipes
Seafood shumai in a lemongrass broth is a delightful dish that combines the delicate flavors of seafood with the aromatic freshness of lemongrass. The shumai, which are steamed dumplings filled with a variety of seafood, are cooked in a flavorful broth infused with the citrusy notes of lemongrass. This dish is a perfect appetizer or main course, and it is sure to please seafood lovers of all ages.
Let's cook with our recipes!
SEAFOOD WITH LEMONGRASS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 10m
Yield Four to six servings
Number Of Ingredients 12
Steps:
- Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque. The liquid should be considerably reduced.
- Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously. Put in the coriander and toss the mixture briefly.
- Serve immediately on a bed of lettuce leaves.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 931 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP BROTH WITH LEMONGRASS, CHILI AND GINGER
Steps:
- Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
- Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
- Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
- Ladle into bowls. Garnish with lime.
THAI LEMON GRASS, CHICKEN AND MUSHROOM BROTH
With many of the ingredient used in thai cooking now readily available in supermarkets, authentic thai soups are easy to achieve. My recipe is made with chicken, but you could also try making it with prawns, diced or miinced pork or, extra vegetables.
Provided by Lene8655
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Flatten the lemon grass stalk with a rolling pin or meat mallet and place in the pan with the stock, chicken, curry paste and shallot; bring to the boil. Add the mushrooms to the pan and simmer gently for 8-10 minutes.
- Stir the sugar and the fish sauce into the soup and simmer for 3 minutes until the chicken is cooked. Squeeze in lemon juice and season to taste.
- Ladle the soup into warmed serving bowls and scatter over the salad onions, chilli and corriander. Serve with an extra wedge of lemon.
Nutrition Facts : Calories 133.7, Fat 2.6, SaturatedFat 0.6, Cholesterol 37.8, Sodium 788.4, Carbohydrate 10.7, Fiber 0.9, Sugar 7.1, Protein 16.8
Tips:
- For the best flavor, use fresh shrimp, squid, and fish.
- If you don't have time to make your own wonton wrappers, you can use store-bought ones.
- Be careful not to overcook the shumai, as they will become tough.
- Serve the shumai immediately, with the lemon grass broth and your favorite dipping sauce.
Conclusion:
Seafood shumai is a delicious and easy-to-make appetizer or main course. With its delicate flavors and beautiful presentation, it's sure to impress your guests. So next time you're looking for a seafood dish to try, give this recipe a try. You won't be disappointed.
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