Seafood Bird’s Nest
- Level: Advanced
- Yield: 4 servings
- Total: 1 hr
- Active: 1 hr
Ingredients
6 cups plus 1 tablespoon neutral oil, such as canola or vegetable
1/2 pound (about 3 cups) julienned taro root
Kosher salt
1 large egg yolk
1/4 cup plus 3 tablespoons cornstarch, divided
8 ounces (about 10) large peeled and deveined shrimp, butterflied
10 large diver or sea scallops, cut in half crosswise
1 large egg white
1/2-inch piece ginger, thinly sliced
2 scallions, cut into 1 1/2-inch batons
2 cloves garlic, thinly sliced
1/2 medium carrot, thinly sliced into coins
1/4 cup red bell pepper, cut into 1-inch pieces
1 medium shallot, cut into 1-inch pieces
1/2 cup straw mushrooms, fresh or canned
1 cup (4 ounces) sugar snap or snow peas
1 tablespoon Shaoxing wine
1 tablespoon chicken bouillon powder
1/4 teaspoon sugar
1/8 teaspoon ground white pepper
1/2 teaspoon sesame oil
Directions
- Heat 6 cups of neutral oil in a wok or a large Dutch oven over medium-high heat until it reaches 325 degrees F on a deep-fry thermometer.
- Mix the taro, 1/2 teaspoon salt and egg yolk in a medium bowl until evenly combined. Toss 1/4 cup cornstarch with the taro until evenly dusted. Arrange the julienned taro in a crisscross pattern over a large (about 8-inch diameter) steel mesh strainer, leaving a 1-inch overhang around the edge of the strainer. Place another slightly smaller (6- to 7-inch) steel mesh strainer over the taro basket and carefully lower the taro basket into the hot oil. Fry until golden brown, tilting the strainer in different angles so it fries evenly and ladling oil over as needed, 8 to 10 minutes (see Cook’s Note). Remove the nest from the oil and gently shake off any excess oil. Transfer to a serving platter lined with paper towels to drain. Set aside.
- Leave the hot oil in the wok to cool for 5 to 10 minutes. Carefully transfer the cooled oil to a large heatproof bowl. Reserve 2 tablespoons of the oil for stir-frying; the remainder of the oil can be reused or discarded. Add 6 cups of water to the wok and bring to a boil over medium-high heat.
- Mix the shrimp, scallops, egg white, 1 tablespoon cornstarch, 1 tablespoon neutral oil and 1 teaspoon kosher salt in a medium bowl until evenly mixed. Cook the shrimp and scallop in the boiling water until they start to turn opaque, about 1 minute. Strain and set aside on a plate. The shrimp and scallop aren’t fully cooked but will be during the stir-fry step. Discard the water.
- Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl until smooth and set aside.
- Heat the wok over medium-high heat until just starting to smoke. Coat the perimeter of the wok with 2 tablespoons of the oil from frying the taro nest and heat until shimmering. Add the ginger and stir-fry until fragrant, about 10 seconds. Add the scallion and garlic stir-fry 10 more seconds. Add the carrots, red bell pepper, and shallot and toss until slightly softened, about 1 minute. Add the straw mushrooms and snap peas. Swirl Shaoxing wine around the perimeter of the wok and toss until the wine evaporates.
- Add 1 1/4 cups cold water and the bouillon powder, 1 teaspoon kosher salt, the sugar and white pepper and stir until combined. Bring to a boil and stir in the blanched shrimp and scallop. Taste and add more salt if needed or stir in 2 tablespoons of water if too salty. Whisk the cornstarch slurry again and slowly drizzle it in about a tablespoon at a time until the sauce coats the shrimp with a shiny gloss. Add the sesame oil and toss until combined.
- Remove the paper towel from underneath the taro basket. Carefully place the seafood mixture into the taro basket set over the serving platter. Serve immediately since the taro nest will soften with the sauce on it.
Cook’s Note
Different types of taro may fry to golden brown at slightly different rates. Small young taro roots will take about 10 minutes to fry, while larger taro roots will take 7 to 8 minutes.