Panlasang Pinoy Meaty Recipes

Ingredients:

Filling:

250 grams uncooked shrimp, shelled and deveined
3 tablespoons cooking oil
250 grams fish fillets cut in 1-inch pieces
1/4 teaspoon sesame oil
juice from 4 pieces calamansi
100 grams snow peas (chicharo)
1/2 teaspoon salt
1/4 cup whole cashew nuts
100 grams scallops
1 & 1/2 tablespoons Hoisin sauce
2 tablespoons milk
1 teaspoon sugar

Potato Baskets:

4 large potatoes, pared and coarsely grated (like atchara)
3 tablespoons comstarch
1 cup shredded kangkong leaves (no stems)
Oil for deep-frying
3 tablespoons cornstarch
(Garnish: shredded lettuce leaves)
Oil for deep-frying

How to cook Seafood in Green Basket

• Mix shrimp,fish,calamansi juice and salt in a bowl.
• Put scallops in another bowl and cover with milk.
• Allow both mixtures to marinate while you make the potato baskets.
• Drain off liquid from the grated potatoes.
• Combine potatoes, kangkong leaves and cornstarch in a bowl.
• Stir well to distribute kangkong leaves in the mixture.
• Lightly grease with oil and put in a medium or small strainer.
• Place 1/4 of the potato-kangkong mixture in the medium- sized strainer.
• Press the smaller-sized strainer onto the potato mixture to allow it to take the shape of the strainer.
• Holding the strainer tightly by the handles, lower the strainers into very hot oil to fry.
• Cook the mixture until the potatoes turn golden brown.
• Tap out onto a baking sheet lined with absorbent paper.
• Repeat procedure until you have four baskets.
• Keep the baskets in a 350°F oven while cooking the seafood filling.
• Heat cooking and sesame oils in a wok or frying pan.
• Add drained shrimp, fish and scallops and stir-fry for 2 minutes at high heat.
• Add snow peas and Hoisin sauce. Stir-fry for 30 seconds more.
• To serve, anchor each basket on shredded lettuce leaves on a dinner plate.
• Fill each basket with seafood filling. Serve hot.

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