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How to Cook Seafood in Green Basket

Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Seafood Recipe
Cuisine: Filipino
Servings: 4 baskets
Author: Manny


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


    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.