This Seafood Salpicao, a mixed seafood medley with colorful vegetables is done cooking in just less than 10 minutes. A great way to impress your family and friends over lunch or dinner effortlessly.
This is the seafood version of the more popular Filipino Beef Salpicao, which is mainly stir-fried beef with brown sauce.
But this seafood Salpicao is more than that. It has the goodness of the other vegetables. Think broccoli, snow peas, and bell peppers and even has young corn and mushrooms.
The slight sweetness and the crunch from the toasted garlic also give the dish an additional texture and flavor altogether.
I used frozen mixed seafood for convenience. I was done in just 10 minutes from prep to finish as the dish itself was cooked all in 7 minutes. The residual heat will continue to cook the veggies so better to turn off the heat when they are just half-cooked.
You may also use fresh seafood, of course. Use a medley of shrimp, clams, mussels, squid and baby octopus which all cook quite quickly. If you want to take that route, you may want to check this recipe out. It is from my brother and sister-in-law’s blog, aMiablefoods. You can also find a lot of other interesting food there.
Seafood Salpicao is perfect served with steaming hot plain rice or garlic rice. This recipe should be good for 4-5 people as a main dish. Up to 8 if you plan to have another main in place.
- 2 tablespoon oil
- 5 cloves garlic - - minced
- 1 cup shitake mushroom
- 1 cup young corn - - cut into 1-inch pieces
- 500 grams frozen mixed seafood - - thawed
- 3 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 1 cup broccoli - - cut into florets
- 1 cup snow peas
- 1 medium red bell pepper - - cut into squares
- 1/2 teaspoon chili flakes
- 1/2 cup water
- 1 tablespoon cornstarch
- 1 teaspoon ground pepper
- 1 teaspoon brown sugar
- Heat oil over low heat. Add the minced garlic, leaving about a tablespoon for later. Cook until golden. Remove from oil and set aside.
- Saute the remaining garlic over medium heat until limp and aromatic. Add the shitake mushroom and the young corn and cook for several seconds.
- Add the mixed seafood and stir several times. Pour in the oyster sauce and soy sauce.
- Add the broccoli florets and snow peas and stir for several seconds. Toss in the red bell pepper and chili flakes.
- Pour in the cornstarch slurry and stir. Cook for a few minutes until seafood and vegetables are half-cooked. Not more than 5 minutes.
- Add the butter and season with ground pepper and brown sugar and stir.
- Turn off heat and transfer to a serving dish. Garnish with the toasted garlic and serve.