Filipino Seafood Stir-fry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g shrimp or other seafood, possibly half / half with sardines (natural) or similar.
- 150 ml tomato sauce or canned tomatoes or strained
- 200 ml orange juice with or without pulp, good quality
- 50 ml cream
- 2 tablespoon garlic, pressed or finely chopped
- 2 tablespoon ginger, finely chopped
- 4 tablespoon oil (e.g. coconut oil)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fill a saucepan with the shrimp and possibly other seafood (preferably still frozen) and cover with orange juice just enough that they can be cooked in it and then cook in it for about 10 minutes over medium heat. I always do this when the shrimp have already been cooked.
- In a large pan, carefully sauté the garlic and ginger in the oil, they should not burn. Add the sardines or other fish, tomato sauce and cream, mix and let simmer over medium heat.
- Pour the finished shrimp into a sieve and collect the orange juice with a glass. Put the shrimp in the pan, optionally with the pulp and a dash of the leftover orange juice. You can also take a dash of fresh orange juice, but be careful because of the intense taste. Let simmer for another 10 minutes to reduce, season well with salt and pepper.
- I received this dish from a Filipino woman. The recipe is sufficient for one person, depending on your preference, rice or similar can be added. be served. I always eat it myself without any side dishes, because I just like it and the portion is large.
- If you want to serve 100 g of rice per person with it, just leave out 100 g of the shrimp because, as I said, the portion is already large.
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