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Colour, aroma and taste set Chinese food apart from other cuisines. Here are some classic seafood dishes to indulge in

By Recipes by: George Chee, Head Chef, Long Yin, Le Meridien Dubai Hotel and Conference Centre

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Published: Thu 20 Feb 2020, 11:00 PM

Last updated: Fri 21 Feb 2020, 1:00 AM

Sauteed Tiger Prawns  
Prep time: 35mins
Serves: 1

300gm tiger prawns
with head
20gm spring onion, chopped
5gm fresh red chilli, chopped
5gm dried red chilli
20gm onion, chopped
5gm lemongrass
5gm ginger, chopped
5gm garlic, chopped
3gm sugar
10ml oyster sauce
10ml light soya sauce
150ml water
Oil for frying
Coriander leaves for garnish

Deep fry the prawns. Saute the spring onion, onion, garlic, ginger, chillies, and the lemongrass. Add water, sugar and the sauces. Add the prawns and cook on high flame for 3 minutes. Garnish with coriander.

Steamed Hammour with Soya Sauce
Prep time: 35mins
Serves: 1

160gm hammour fillet
70gm black mushroom
60gm bamboo shoots
10ml light soya sauce
2ml dark soya sauce
10ml water
2gm sugar
1gm salt
2gm spring onion, chopped
3gm fresh red chilli
50gm fresh bok choy

Clean the hammour and slice it. Slice the mushrooms and bamboo shoots. Place the fillet in a plate along with the mushroom and bamboo shoots and steam for about seven minutes. Boil the sauces along with the water. Add the sugar, salt, red chilli and bok choy. Boil on high flame for just one minute. Pour this over the steamed fillet with mushroom and bamboo shoots and serve hot. Garnish with spring onion.

Mix Seafood Siomai
Prep time: 25mins
Serves: 4

100gm prawn meat or shelled prawns
60gm fresh scallops
3gm cornflour
Sugar, salt and pepper powder to taste
4 siomai wrappers
Orange tobiko for garnish

Mince the prawns and scallops. Mix together with the seasoning and cornflour. Stuff this in the siomai wrappers and steam for five minutes. Serve garnished with orange tobiko.

Steamed Hammour with Soya Sauce
Steamed Hammour with Soya Sauce
Mix Seafood Siomai
Mix Seafood Siomai

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