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Chinese Seafood with Vegetables

About Chinese Seafood Dishes

Seafood, from mollusks to shellfish, is very important in the Chinese kitchen. To the Chinese, the freshest seafood is odorless, and is best cooked by steaming with little seasoning to bring out the natural sweetness of the seafood.

Lobster is expensive anywhere in the world but the Chinese can make one go very much further than any other chef. Lean, firm, delicate, and very flavorful, the white and pinkish flesh of the lobster comprises only about 30% of its total weight. When buying a live lobster, ensure that the animal is in fact alive by picking it up by its sides; it should respond by abruptly tucking its tail under its body. The pincers are almost always restrained by an elastic band or a wooden peg, but if they are not, be extremely careful because they can grip very tightly. A cooked lobster should have shiny black eyes, firm flesh, and a pleasant odor. Before cooking a lobster, pull on its tail to ensure that it still folds up on its own. Lobster can be eaten hot or cold but must always be cooked. It is generally suggested that a lobster be cooked while it is still alive to ensure maximum freshness. However, some people maintain that this method is cruel. They suggest that a lobster can be killed more gradually and humanely by putting it in the freezer for an hour. Do not defrost frozen lobster; it will retain more of its flavor if it is simply reheated for 2 minutes in boiling water.

For crabs, the fresh water crabs are the best of all for Chinese cooking. They have round shells and grow in the lakes and marshes. When shelled they make a very good accompaniment to shark's fin. But the best way to eat crabs is the steamed kind you eat as a separate act, somewhat liker clambake except that they taste a thousand times better. Crabs should always be purchased alive. When buying whole crabs, whether alive or cooked, choose those that are heavy for their size and have a sweet fresh smell with no hint of ammonia. There's soft-shell crabs, which can be eaten in their entirety, shell and all, can be broiled, stir-fried or deep fried. Fresh and tinned crab meat can be found too and is used in recipes like Shark's fin soup and crab omelet.

Authentic Seafood Dishes

Bow Thai Pasta With Shrimp
Butter Prawns
Chinese Fish and Vegetables
Clam Sycee
Deep-fried Squid With Salt and Pepper Mix
Garlic Scallops
Honey Walnut Prawns
Kung Pao Shrimp
Lobster Cantonese
Lobster Sauce
Oriental-Style Sea Scallops
Popped Rice With Shrimp
Szechuan Prawns with Tomato Sauce
Sauteed Prawns with Hot Bean Sauce
Shrimp With Green Tea Leaves
Shrimp With Lobster Sauce (white sauce)
Stir-fried Clams in Black Bean Sauce
Stir-fried Fish Fillets
Stir-fried Shrimp With Lobster Sauce
Stuffed Green Peppers With Shrimp
Sweet and Sour Fish

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