Author: Vanjo Merano
INGREDIENTS:
1/2 lb. shrimp with head and shell cleaned
2 crabs steamed
1/2 lb. mussels boiled in 3/4 cup water
1 medium squid
8 to 10 string beans tied in knots
1 small banana heart chopped
2 cups coconut cream
5 tablespoons peanut butter
diluted in 3 tablespoons water
2 tablespoons fish sauce
3 tablespoons shrimp paste
6 tablespoons cooking oil
Water
1 1/2 tablespoons annatto (achiote tree seeds) powder (astuete)
SEAFOOD KARE KARE
1. Pour 5 cups of water into a cooking pot. Let boil. Blanch the string beans and banana
blossoms by placing them in the pot with boiling water and cooking them for 3 to 4 minutes.
Remove the vegetables and put them in a bowl with cold water and ice. Let it stay in the bowl
for 3 minutes. Remove from the bowl and set aside.
2. Heat 3 tablespoons of cooking oil in a pan. Pan-fry the shrimp on medium heat for 2 minutes
per side. Remove the shrimp from the pan. Set aside.
3. On the same pan, pan fry the squid using the remaining oil for 2 minutes per side. Do not
overcook the squid as it will get tough. Remove the squid from the pan and set it aside.
4. Pan-fry the steamed crabs on the same pan for 2 1/2 minutes per side. Add more oil if
needed. Set aside.
5. Put the mussels on the same pan and pan fry or stir fry for 4 minutes total. Pour in the water
used to boil the mussels (or if you are using pre-cooked mussels, use the water in the package).
Deglaze the pan by gently rubbing your spatula on the surface until bits of seafood are diluted
in the liquid. Remove the mussels from the pan and then place the liquid in a separate bowl.
Country/Culture: The Philippines
Meal Course: Snack/ Soup
Difficulty:
Number of Servings: 6
Abigail Serbins
CHEF'S NAME
Prep Time Cooking Time
15 mins 40 mins
Steps for Seafood Kare Kare
7
