Jiangsu Seashells
Jiangsu Seashells is a delightful dish that originates from the Jiangsu province in China, famous for its exquisite cuisine. The dish is renowned for its fresh seafood flavors and unique presentation, often featuring a variety of seashells. The history of the dish dates back to ancient times when fishermen would prepare quick meals using their catch of the day, combining simplicity with intense flavors. Today, Jiangsu Seashells is celebrated in various culinary festivals across China, showcasing the rich heritage of Jiangsu cuisine.
Ingredients
- Clams - 500 grams
- Mussels - 500 grams
- Oysters - 200 grams
- Shrimp - 300 grams, peeled and deveined
- Ginger - 30 grams, thinly sliced
- Garlic - 4 cloves, minced
- Spring Onions - 3, finely chopped
- Soy Sauce - 2 tablespoons
- Sesame Oil - 1 tablespoon
- Rice Wine - 2 tablespoons
- Vegetable Oil - 2 tablespoons
- Coriander - for garnish
- Salt - to taste
- Pepper - to taste
Preparation
The beauty of Jiangsu Seashells lies in the freshness of the seafood. It is crucial to start with the freshest clams, mussels, and oysters you can find. Begin by scrubbing the clams and mussels under cold running water to remove any sand or debris. For the oysters, carefully shuck them and keep them in their shells to preserve the juices.
Marinating the Seafood
In a large bowl, combine the shrimp, ginger, and garlic. Add the soy sauce, sesame oil, and rice wine. Gently toss to evenly coat the shrimp and set aside to marinate for about 15 minutes. While waiting, you can use this time to prepare your sambal dipping sauce or any condiments of your choice.
Cooking Process
Step 1: Preparing the Aromatics
Heat a large wok or frying pan over medium heat and add the vegetable oil. Once the oil is hot, add the sliced ginger and minced garlic. Stir fry for about 1-2 minutes until fragrant.
Step 2: Cooking the Seafood
Add the marinated shrimp to the wok, and stir fry for about 3 minutes until they start to turn pink. Proceed by adding the clams, mussels, and oysters into the wok. Cover the pan with a lid to allow the seafood to steam. This usually takes around 5-7 minutes, or until all the shells have opened. You can use a cooking timer here to ensure perfect timing.
Step 3: Final Touches
Once the seafood is cooked, add the finely chopped spring onions and season the dish with salt and pepper to taste. Gently toss everything to mix the flavors. Turn off the heat and sprinkle fresh coriander on top as a garnish.
How to Enjoy
Jiangsu Seashells is best enjoyed straight from the wok while it’s still piping hot. Serve it with steamed rice or a light salad to complement the seafood flavors. When serving, arrange the seafood in a large platter, allowing guests to help themselves. The dish pairs wonderfully with chilled white wine or a mild Chinese tea. Remember to provide a small bowl for discarded shells.
This dish not only celebrates the rich flavors of Jiangsu's seafood but also the artistry and heritage of its culinary traditions. Each bite is a reminder of the ocean's bounty and the skilled hands that have made Jiangsu cuisine a beloved aspect of Chinese culture across the world.