Updated: Oct 1, 2021
i posted a recipe for Chinese style chicken chukadon earlier in the year and as it was well received, I thought I'd create another chukadon, this time using seafood. (BTW a "chukadon" in Japanese means a Chinese style meal on a bed of rice.
Anyway, i bought some squid rings (I know squid isn't everyone's proverbial cup of tea but I love it - sorry!) and got some king prawns out of the freezer. I added four vegetabless: pak choi, babycorn, red bell pepper and mushrooms and got cooking.
The sauce for this recipe is a fusion of Japanese and Chinese flavours and uses soy sauce, sake, oyster sauce, ginger and garlic. It creates a lovely fresh tasting sauce perfect for the fresh stir fried flavours of the seafood and veggies. 20 mins later, I had a great summer stir fry ready for the table (I admit, I pre-cooked my rice!). If squid isn't your thing, you could use some shellfish instead or perhaps some white fish - just make sure the seafood is cooked through - the sauce should be cooked until it is a little thickened but don't overdo it - the sauce should have a loose syrupy consistency.
If you'd like to try this out, you can find the youtube tutorial by clicking Chinese style Seafood Chukadon or scroll to the bottom of the page. the written recipe is just below.
Happy cooking! Kurumi XXXX.
Chinese style Seafood Chukadon
(makes 2 servings)
250g pak choi, rinsed
4 button mushrooms, cleaned
4 baby corn, rinsed
1/2 red bell pepper
2 tbsp veg oil
1/2 garlic paste
1/2 ginger paste
12 uncooked king prawns
100g squid rings
for the sauce:
1 tbsp japanese cooking sake
1 tsp sugar
1 tbsp oyster sauce
2 tbsp soy sauce
2-3 tsp potato flour
2 portion of cooked rice
cut off the bottoms of the pak choi stems, then slice into bite size pieces
remove the ends of the babycorn, slice lengthways and halve
trim the ends of the mushroom stalks and slice
remove the bell pepper seeds and cut into bite size pieces
add the sake, sugar, oyster sauce, soy sauce & potato flour to the water and mix well
heat the oil in a frying pan and fry the garlic & ginger for 30 secs
add the pepper, mushrooms & babycorn and stir fry for 2 mins
add the pak choi and stir for 1 min
then add the prawns & squid and stir fry for 2-3 mins
stir in the soy sauce & oyster sauce mixture and stir fry until the sauce thickens a little
plate up 2 servings of rice and spoon the seafood and veggies over the top along with some sauce