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| Place of origin | Hong Kong,China |
|---|---|
| Region or state | Cantonese-speaking region |
| Main ingredients | friedtaro ornoodles,scallops,peapods, bonelessfishfillet,celery sticks,straw mushrooms,calamari,shrimp |
| Seafood birdsnest | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 海鮮雀巢 | ||||||||||
| Simplified Chinese | 海鲜雀巢 | ||||||||||
| Jyutping | hoi2 sin1 zoek3 caau4 | ||||||||||
| Hanyu Pinyin | hǎi xiān qiǎo cháo | ||||||||||
| Literal meaning | Seafood birds nest | ||||||||||
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Seafood birdsnest is a commonChinese cuisine dish found inHong Kong, China and most overseasChinatown restaurants. It is also found withinCantonese cuisine. It is usually classified as a mid to high-end dish depending on the seafood offered.
To preparehai xian qiao chao, you need to cut the squid into slices and boil them in water, then clean the shrimp; cut the garlic into cloves and celery and mushrooms into cubes; bring the water in the pot to a boil; then insert the noodles until cooked; remove them, rinse them in cold water; cover them with corn starch and form the basket; then fry some oil in a pan, then put the pan on the heat and add water; add mushrooms and celery; take a new pan and add more oil, then add shrimp, scallops and calamari, and then the garlic cloves; cook over low heat, then add mushrooms, celery and other seasonings. Once ready, everything will be placed in the previously formed noodle basket.[1]
The edible nest holding the seafood is made entirely out of friedtaro ornoodles.[2][3] There are different intricate netting used in the nest making. The fried nest is usually tough and crunchy.
Despite the name there is nothing bird-related in this dish, nor are there any dried ingredients. The most common ingredients arescallops,peapods, bonelessfishfillet,celery sticks,straw mushrooms,calamari,shrimp.
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