Seafood in Crispy Bird’s Nest | MasterClass | Authentic Restaurant Recipes

Rinse the cooked noodle in cold water and drain them; then put the noodles in a large bowl. Coat the noodles with a small amount of cooking oil to prevent noodles stick together. Add cornstarch. Toss until noodles evenly coat. Arrange noodles in the birdnest mold。 (The mold is a stainless steel Chinese colander. Leave a short part of the noodles hanging out of the edge. Press the noodles with another mold of the same size on top.)

Prepare: Peel the shrimps, but keep the tails. Make a shallow cut along the back of the shrimps and then pull out the veins. Rinse with cold water and drain, then pat dry with paper towels. Pat dry the scallops as well. Cut green bell peppers and red bell peppers into diamond-shaped pieces. Cut green onion into segments. Slice ginger and garlic.

Starching: Add shrimps, scallops, a pinch of salt, egg white, and cornstarch to a mixing bowl. Toss to mix evenly. The purpose of this step is to retain the moisture of the seafood. Therefore, to prevent the moisture inside the seafood from coming out, don't add too much salt.

Turn the heat at medium-low, with a wok, bring 2qt of cooking oil to 250°F/120°C. Deep fry the nest until slightly golden. Remove and drain.

Turn the heat to medium. When the oil temperature reaches 200°F/100°C, deep fry the shrimps and scallops for 40-60 seconds. Remove and drain. Note: the duration of deep-frying depends on the size of the ingredient. The goal is to get a better mouthfeel and better presentation. Quickly pass the peppers through the oil as well. Note: You can do water-velveting instead of oil-velveting. The mouthfeel may not be as good.

In another wok or pan, stir-fry garlic slice, ginger slices, and green onion in a small amount of oil until fragrant. Add chicken broth, ground white pepper, salt, shrimps, scallops, and red and green bell pepper, stir to mix, then add potato slurry to thicken. Quickly stir several times. Note: Mix the slurry thoroughly before adding it to the pan. Don't add too much slurry.

Serve and enjoy!

Features of this dish: beautiful color, wonderful appearance, crispy shrimp and tender scallops, light and refreshing.