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Seafood Salpicao Recipe
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5 from 5 votes

Seafood Salpicao

This Seafood Salpicao, a stir-fry seafood medley with colorful vegetables is done cooking in just less than 10 minutes. 
Prep Time3 mins
Cook Time7 mins
Total Time10 mins
Course: Main Course
Cuisine: Filipino
Keyword: salpicao, seafood salpicao
Servings: 4
Calories: 231kcal
Author: Bebs


  • 2 tablespoon oil
  • 5 cloves garlic - minced
  • 1 cup shiitake 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
  • ½ teaspoon chili flakes
  • 2 tbsp butter
  • 1 teaspoon ground pepper
  • 1 tablespoon cornstarch
  • 1 teaspoon brown sugar
  • ½ cup water


  • 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.
  • In a small bowl, combine water, cornstarch and brown sugar. Pour in the cornstarch slurry to the pan 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.



Calories: 231kcal | Carbohydrates: 26g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 1076mg | Potassium: 677mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1615IU | Vitamin C: 81.3mg | Calcium: 49mg | Iron: 4.1mg