Curry Seafood Stir-fry
Curry Seafood Stir-fry
- Large pan
Protein
- 1 lb Mussels
- 1/2 lb Shrimp
- 1 Cup Imitation crab
Aromatics & Base
- 1 diced whole onion
- 3 minced garlic cloves
Sauce & Seasoning
- 1 tbsp seasoning sauce (Gold Mountain)
- 2 tbsp oyster sauce (Lee Kum Kee)
- 1/2 tbsp fish sauce
- 3 tsp sugar
- 1 tsp black pepper
- 2 cups chicken stock
- 1 tbsp Ca Ri Ni An Do -Curry powder
Finish
- chopped green onion
- Prep shrimp: peel & devein (or use pre-peeled for convenience).
- In a large wok or skillet, sauté onion and garlic until fragrant.
- Add in seasoning sauce, oyster sauce, and fish sauce. Stir well.
- Pour in chicken stock, curry powder, sugar, and black pepper. Let simmer for 3–4 minutes to develop flavor.
- Add mussels, shrimp, and imitation crab. Cook until the mussels open and shrimp turn pink (about 3–5 minutes).
- Toss everything together so the seafood is coated in the curry sauce.
- Top with green onion and serve hot with rice or noodles.
