e’re insanely in love with this Hot & Sour Seafood Soup. I would have said this soup is a riot of flavor and texture. Its taste salty and tanginess on the edge. And a little bit heat from the Thai Chili just give an extra kick to the soup.
I had make this in so many occasion and this dish never fail. It is so easy to put together. And whenever I have a chance, I will cook for my family.
The original Hot & Sour Seafood Soup should contain pork, pork blood, bamboo shoot, lily bud etc.… While I felt this version of seafood is as good as the original one too and I think you should try it out.
So, here is the recipe hope you will enjoy as much as I do.
Yield : 5-6 serves
Hot & Sour Seafood Soup
250g Prawn meat, cut cubes, marinate with some sesame oil and pepper.
170g Black dry mushroom, soak in water and drain, sliced. Marinate with some cooking oil.
100g Shredded Carrot
200g Chicken meat, cut sliced. Marinate with some corn flour, sesame oil & Shaoxing wine
100g Crab Meat
70g Dry scallop, soak
4 Red Thai Chilies/Cili Padi, sliced
2 Block White bean curd, cut cubes
1000 ml chicken stock
1 scallion, slice
2 Tbsp oil
6 tbsp corn flour, mixed with 1/2 cup water for thickening
3 eggs beaten
1/2 cup + 1tbsp Chinese Black Vinegar
1 tbsp oyster sauce
1/2 tbsp light soya sauce
1 tbsp sugar
1 tsp pepper
1 tbsp shaoxing wine
2-3 tsp Salt, or to taste
1. Heat up 2 tbsp oil and add in ingredients A, and stir fry for a bit.
2. Add Chicken Stock, water and white bean curd.
3. Add all the seasoning except for black vinegar and salt.
4. Add black vinegar and salt.
5. Bring to boil and add corn flour water to thicken.
6. Add in beaten egg and stir well.
7. Garnish with scallion and serve hot.