This dish is a seafood mix of shrimp, fish fillet, scallops with vegetables such as snow peas and cashew nuts. It is then filled in a miniature baskets made from potatoes, kangkong leaves and cornstarch mixture. The basket is edible and it is made from grated potatoes with kangkong then pressed with two strainers then fried until crispy and golden brown.

To cook seafood in green basket; Mix shrimp,fish,calamansi juice and salt in a bowl. Put scallops in another bowl and cover with milk. Allow both mixtures to marinate while you make the potato baskets. Drain off liquid from the grated potatoes. Combine potatoes, kangkong leaves and cornstarch in a bowl. Stir well to distribute kangkong leaves in the mixture. Lightly grease with oil and put in a medium or small strainer. Place 1/4 of the potato-kangkong mixture in the medium- sized strainer. Press the smaller-sized strainer onto the potato mixture to allow it to take the shape of the strainer. Holding the strainer tightly by the handles, lower the strainers into very hot oil to fry. Cook the mixture until the potatoes turn golden brown. Tap out onto a baking sheet lined with absorbent paper. Repeat procedure until you have four baskets.

Print Recipe

How to Cook Seafood in Green Basket

Prep Time10

Cook Time3

Total Time13

Course: Seafood Recipe

Cuisine: Filipino

Servings: 4 baskets

Author: Manny

Ingredients

For the Filling:

250 grams uncooked shrimp shelled and deveined
3 tablespoons cooking oil
250 grams fish fillets cut in 1-inch pieces
1/4 teaspoon sesame oil
juice from 4 pieces calamansi
100 grams snow peas chicharo
1/2 teaspoon salt
1/4 cup whole cashew nuts
100 grams scallops
1 1/2 tablespoons Hoisin sauce
2 tablespoons milk
1 teaspoon sugar

Ingredients For the Potato Baskets:

4 large potatoes pared and coarsely grated (like atchara)
3 tablespoons comstarch
1 cup shredded kangkong leaves no stems
Oil for deep-frying
3 tablespoons cornstarch
Garnish: shredded lettuce leaves
Oil for deep-frying

Instructions

How to cook Seafood in Green Basket

Mix shrimp,fish,calamansi juice and salt in a bowl.
Put scallops in another bowl and cover with milk.
Allow both mixtures to marinate while you make the potato baskets.
Drain off liquid from the grated potatoes.
Combine potatoes, kangkong leaves and cornstarch in a bowl.
Stir well to distribute kangkong leaves in the mixture.
Lightly grease with oil and put in a medium or small strainer.
Place 1/4 of the potato-kangkong mixture in the medium- sized strainer.
Press the smaller-sized strainer onto the potato mixture to allow it to take the shape of the strainer.
Holding the strainer tightly by the handles, lower the strainers into very hot oil to fry.
Cook the mixture until the potatoes turn golden brown.
Tap out onto a baking sheet lined with absorbent paper.
Repeat procedure until you have four baskets.
Keep the baskets in a 350°F oven while cooking the seafood filling.
Heat cooking and sesame oils in a wok or frying pan.
Add drained shrimp, fish and scallops and stir-fry for 2 minutes at high heat.
Add snow peas and Hoisin sauce. Stir-fry for 30 seconds more.
To serve, anchor each basket on shredded lettuce leaves on a dinner plate.
Fill each basket with seafood filling. Serve hot.

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