Main ingredients 🥩
glutinous rice crackersabalonescallopsea cucumbershrimpsquidcuttlefishbamboo shootsshiitake mushroomwhite enoki mushroomChinese cabbagebroccoli
Yeo Kyung-rae's Three-Seafood Rice Cracker Soup
A heavenly dish that delights the eyes, nose, and palate! A rich, luxurious seafood sauce poured over crispy fried glutinous rice crackers.
🙋 Recommended for
- ⭐ Those seeking an impressive, high-end meal for special occasions or entertaining guests
- ⭐ Home cooks eager to try a unique Chinese dish that engages sight, sound, and taste simultaneously
Ingredients needed 🛒3 servings
- glutinous rice crackers 4–5 pieces
- abalone 1 piece
- scallop 1 piece
- soaked sea cucumber 1/2 piece
- shrimp 6 pieces
- squid 1/4 piece
- cuttlefish 2 pieces
- bamboo shoots 1/4 piece
- shiitake mushroom 2 pieces
- white enoki mushroom a little
- Chinese cabbage 2 bunches
- broccoli 1/4 piece
- asparagus 2 stalks
- button mushroom 1/2 piece
- green onion 1/2 stalk
- garlic 3 cloves
- minced ginger 1/2 teaspoon
- vegetable oil as needed
- light soy sauce 1 tablespoon
- shaoxing wine (or cooking wine) 1 tablespoon
- water or clear stock 2 cups
- oyster sauce 1.5 tablespoons
- starch slurry 3 tablespoons
- sesame oil 1 tablespoon
Recipe 🍳
- Cut all vegetables—Chinese cabbage, broccoli, asparagus, mushrooms, bamboo shoots—into bite-sized pieces for visual appeal.
- Clean and prepare seafood such as abalone, scallop, sea cucumber, shrimp, squid, and cuttlefish, then cut into bite-sized pieces.
- Blanch the prepared seafood and vegetables in boiling water one by one, then drain thoroughly using a colander.
- Heat vegetable oil in a pan, sauté green onion, garlic, and minced ginger until fragrant, then add light soy sauce and shaoxing wine to enhance the Chinese flavor profile.
- Add the blanched seafood and vegetables to the pan and stir-fry lightly, then pour in 2 cups of water or stock and bring to a boil.
- Add oyster sauce to adjust seasoning, then gradually add starch slurry while stirring to thicken the sauce. Finish by drizzling sesame oil around the edges to complete the sauce.
- While preparing the sauce, heat oil in another pan until very hot, then deep-fry the glutinous rice crackers until they puff up white and turn golden brown, achieving a crisp texture.
- Place the fried rice crackers in a heated stone plate or deep bowl, then immediately pour the boiling seafood sauce over them to serve.
- Prepare seafood and vegetables by blanching them briefly in boiling water.
- Sauté aromatics in oil, then add blanched ingredients, stock, oyster sauce, and simmer. Thicken with starch slurry.
- Deep-fry glutinous rice crackers until crisp, place in a bowl, and immediately pour the boiling sauce over them to finish.
Cooking tips 💡
- To achieve the signature sizzle sound, the seafood sauce and fried rice crackers must be served at their hottest temperatures and combined immediately.
- For the authentic chewy-crisp texture typical of Chinese restaurant-style dishes, use store-bought glutinous rice crackers instead of regular ones.
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