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Drunken Seafood Recipe Singapore: A Deliciously Boozy Twist on Classic Seafood Dishes

Drunken Seafood Recipe Singapore: A Deliciously Boozy Twist on Classic Seafood Dishes

If you're a seafood lover, you're in for a treat! Singaporean cuisine is known for its bold flavours and unique cooking techniques, and drunken seafood is no exception. This dish is a popular choice in Singaporean restaurants, and it's easy to see why. The combination of fresh seafood, fragrant herbs and spices, and a generous splash of alcohol creates a delicious and unforgettable meal.

To make drunken seafood, you'll need to gather a few essential ingredients. Fresh seafood is a must, and you can use a variety of different types depending on your preference. Prawns, clams, and mussels are all great options. You'll also need Chinese cooking wine, ginger, garlic, and a selection of herbs and spices such as spring onions, coriander, and chillies. Once you have your ingredients ready, you can start cooking!

Follow our step-by-step guide to create a mouth-watering dish that will impress your dinner guests. We'll take you through the process of preparing the seafood, marinating it in the wine and herbs, and cooking it to perfection. Whether you're a seasoned cook or a beginner, our guide will help you create a delicious and authentic Singaporean dish.

Key Takeaways

  • Drunken seafood is a popular and delicious dish in Singaporean cuisine.
  • Fresh seafood, Chinese cooking wine, and a selection of herbs and spices are the essential ingredients for this dish.
  • Our step-by-step guide will help you create a mouth-watering meal that will impress your dinner guests.

Essential Ingredients for Drunken Seafood

If you are planning to cook a delicious drunken seafood dish, there are some essential ingredients that you will need to make it a success. Here are the key ingredients that you should have in your kitchen:

Selecting Fresh Seafood

When it comes to seafood, freshness is key. Make sure to select the freshest seafood available, preferably from a reputable fishmonger. You can use a variety of seafood such as prawns, clams, squid, and fish. Make sure to clean the seafood properly before cooking.

Herbs and Spices

Herbs and spices are essential for adding flavour to your drunken seafood dish. Some of the key herbs and spices that you can use include garlic, ginger, spring onions, and chillies. You can also add some Chinese herbs such as wolfberries and goji berries to enhance the flavour.

Rice Wine Selection

Rice wine is a key ingredient in drunken seafood dishes. You can use either Shaoxing wine or Hua Diao wine. Shaoxing wine is a type of yellow wine that is commonly used in Chinese cooking. It has a nutty flavour and is slightly sweet. Hua Diao wine is a type of Chinese rice wine that is made from glutinous rice. It has a rich, mellow flavour and is slightly sweet.

Make sure to use high-quality rice wine for the best results. You can also use a combination of rice wine and chicken stock to enhance the flavour of your dish.

By selecting the freshest seafood, using the right herbs and spices, and choosing the right rice wine, you can create a delicious drunken seafood dish that is sure to impress your guests.

Step-by-Step Cooking Guide

Preparing the Seafood

Before you start cooking, it is essential to prepare your seafood correctly. Rinse the seafood under cold running water to remove any dirt or debris. Pat dry with a paper towel. If you are using prawns, remove the head and shell, but leave the tail intact. For crabs, clean and crack the shell, and remove the gills and intestines.

Marinating Techniques

Marinating your seafood is an essential step in creating a delicious drunken seafood dish. There are several ways to marinate seafood, but one of the most common methods is to use Shaoxing wine. Pour the wine over the seafood and let it sit for at least 10 minutes. For a more intense flavour, marinate the seafood for up to 30 minutes.

Another popular method is to use a marinade sauce. One recipe suggests steaming the crabs for 20 minutes before pouring the marinade sauce over them and refrigerating for at least 4 hours. The result is a sweet, savoury and spicy flavour that is sure to impress your guests.

Stir-Frying Essentials

Stir-frying is a quick and easy way to cook seafood. Heat your wok or frying pan over high heat until it starts to smoke. Add oil and swirl it around. Once the oil is hot, add garlic, ginger, and chilli and stir-fry for a few seconds until fragrant. Add the seafood and stir-fry for a few minutes until it is cooked through.

For a more authentic flavour, add some Chinese cooking wine or Shaoxing wine to the wok before adding the seafood. This will help to infuse the seafood with the wine's flavour and aroma.

Remember to not overcook the seafood. Overcooking can make seafood tough and rubbery. Cook it until it is just done and still tender.

By following these simple steps, you can create a delicious drunken seafood dish that is sure to impress your guests.

Serving Suggestions

Accompaniments

When serving drunken seafood, there are a variety of accompaniments that can enhance the dish's flavour and texture. One popular option is to serve the seafood with plain white rice, which can help to absorb the delicious sauce and provide a neutral base for the dish. Alternatively, you could try serving the seafood with noodles, such as thick udon or soba noodles, which can provide a satisfying texture contrast to the tender seafood.

Another great accompaniment to drunken seafood is a simple green salad. This can help to balance out the richness of the seafood and provide a refreshing contrast to the spicy, savoury flavours. Try dressing the salad with a light vinaigrette or a simple soy sauce and sesame oil dressing.

Presentation Tips

When it comes to presenting your drunken seafood, there are a few tips and tricks that can help to make the dish look as good as it tastes. One option is to serve the seafood in individual bowls, garnished with fresh herbs such as coriander or spring onions. This can help to create an elegant, restaurant-style presentation that is sure to impress your guests.

Another option is to serve the seafood family-style, in a large platter or bowl. This can be a great option for more casual gatherings or when serving a larger group of people. Try garnishing the platter with sliced chillies, lime wedges, and fresh herbs to add a pop of colour and flavour.

Overall, when serving drunken seafood, the key is to keep it simple and let the flavours of the seafood shine through. With the right accompaniments and presentation, you can create a dish that is both delicious and visually stunning.

Frequently Asked Questions

What's the simplest way to prepare drunken seafood in Singapore?

The simplest way to prepare drunken seafood in Singapore is to cook the seafood in a spicy broth made with rice wine, ginger, garlic, and chilli. You can also add vegetables like bok choy or Chinese broccoli to the broth to make it more nutritious.

Could you suggest an easy method for making Chinese drunken seafood?

Chinese drunken seafood is typically made with a combination of seafood, rice wine, ginger, garlic, and chilli. To make it, simply stir-fry the seafood in a wok with the aromatics and then add the rice wine. Let the seafood cook for a few minutes until it is fully cooked and the flavours have melded together.

Which recipe is considered the best for Singaporean drunken prawns?

There are many different recipes for Singaporean drunken prawns, but one of the most popular is a spicy version that includes chilli, garlic, ginger, and rice wine. The prawns are cooked in the broth until they are fully cooked and then served with rice or noodles.

How do I steam drunken prawns to perfection?

To steam drunken prawns to perfection, start by cleaning and deveining the prawns. Then, marinate them in a mixture of rice wine, soy sauce, and sugar for at least 30 minutes. Next, steam the prawns in a steamer basket for 5-7 minutes or until they are fully cooked. Serve them hot with the marinade poured over the top.

What's the origin of the name 'drunken shrimp' in culinary terms?

The origin of the name 'drunken shrimp' in culinary terms is not entirely clear, but it is believed to have originated in China. Some say that the name comes from the fact that the shrimp are cooked in rice wine, which can make them appear to be drunk. Others believe that the name comes from the fact that the shrimp are served with alcohol, such as beer or rice wine.

What's the proper way to consume drunken shrimp dishes?

The proper way to consume drunken shrimp dishes is to use chopsticks to pick up the shrimp and dip them into any accompanying sauces or marinades. It is also common to eat the shrimp with your hands, especially if they are served with a shell on. Remember to remove the shell before eating the shrimp.