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How to Cook Seafood in Green Basket

Seafood in Green Basket is an elegant seafood dish featuring shrimp, fish fillet, and scallops stir-fried with vegetables and served in a crispy, edible potato and kangkong basket.
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: easy seafood recipe, scallops, seafood basket, shrimp recipe
Servings: 4 baskets
Calories: 210kcal
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 pcs large potatoes pared and coarsely grated (like atchara)
  • 3 tablespoons comstarch
  • 1 cup shredded kangkong leaves no stems
  • 3 tablespoons cornstarch
  • Oil for deep-frying
  • 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.

Notes

Cooking Tips:

Drain the Potatoes Well

After grating the potatoes, squeeze or drain off as much liquid as possible before mixing them with the kangkong leaves and cornstarch. Excess moisture can prevent the basket from crisping properly and may cause it to fall apart during frying. Drier potatoes create a sturdier basket with a light and crunchy texture.

Use Very Hot Oil for Frying

Make sure the oil is fully heated before lowering the strainers into the pan. Hot oil helps the potato strands set quickly, creating a basket that holds its shape and absorbs less oil. If the oil is not hot enough, the basket can become greasy and soft instead of golden and crisp.

Avoid Overcooking the Seafood

Cook the shrimp, fish, and scallops over high heat for only a short time to keep them tender and juicy. Seafood continues to cook from residual heat even after it leaves the pan, so it's best to remove it as soon as it's done. Overcooked seafood can become rubbery and take away from the delicate flavors of the dish.