A proper Chinese meal is incomplete without the wide spread of Seafood dishes. This is due to various reasons and one of the major reason is China’s vast coastline to the east surrounding the Pacific Ocean. And thus, variety of fresh exotic seafood is easily available.
With coarse of time and popularity of Chinese cuisine all over the world, China became the largest exporter of Seafood in the world. Not only China, India reported the highest seafood exports in 2021-22 with shrimp being the major export product in terms of quantity.
Chowman, known for its best and authentic Chinese has been the most favourite destination when it comes to delicious seafood delicacies. This monsoon, get ready satiate your palate with the best seafood cuisines from Chowman. After wining hearts in Kolkata & Bangalore, Chowman has already become the most preferred Oriental destination in Delhi. Located strategically in East of Kailash & Noida, Chowman offers an array of delectable seafood dishes starting from squids, lobster, prawn, crab and so on. Sharing few secret recipes of all-time favourite seafood dishes.
A luxury, non-spicy thick soup meeting the perfect combo of fish, crab and prawn flavoured with wine and sprinkles of coriander leaf.
Take squids, crab and prawn; chop them into pieces after thorough cleaning.
Boil them and sauté them with garlic.
Add the stock water and mix broth powder; stir them a little.
Add corn flour on top and stir them once again.
Season the preparation with required amount of salt, pepper, egg drop and wine while the soup is in boiling point.
Pour the soup in a bowl and finally top it off with sprinkles of coriander.
Cooking Time: 10-15 Minutes, Portion: 2 people
Fried Chilli Squid
Hot & Spicy preparation starring seafood-squid fried, and tossed in dark soya, tomato sauce and chilli paste.
Onion – 40gm
Capsicum Green- 20gm
White Pepper- 1gm
Dark Soya- 20ml
Chilli Paste- 10gm
Tomato Ketchup- 10ml
Spring onion- 5gm
Take all the veggies, squids and clean them thoroughly in water.
Fry the squids in vegetable oil and keep them aside when light brown in colour.
Dice the veggies into pieces and boil them.
Strain the boiled water in a bowl and keep it aside for later use.
Chop garlic cloves and ginger and sauté the diced veggies.
Add salt, pepper, and the veggie-broth and stir them till thickened.
On top, add dark soya, ½ teaspoon of Chilli paste and ½ tea spoon of tomato ketchup and stir for few seconds.
Toss the fried squids into the pan with the above mentioned ingredients.
Stir the whole preparation till the required thickness and taste is attained.
Serve it hot and finally sprinkle spring onions on top.
Cooking Time: 15-20 mins, Portion: 2People
Prawn Har Gau
Traditional Cantonese steamed dumplings made from a variety of starch sources, wrapped around a filling of delicious prawn.
Make the wrapping using a concoction of potato starch and wheat starch for that transparent envelope.
Meanwhile marinate the chopped prawns using Sesame oil, Salt , White pepper, Oyster sauce, refined oil, Sugar and ginger paste.
Take some time for the oil to penetrate prawn walls and stuff it inside the transparent wrappings.