Scallop Ceviche

This scallop ceviche is my first green crab dish for 2020! I wonder if this is a sign that I will be eating more of these creatures for the rest of the year! The sea scallops were previously frozen (harvested by my local fisherman, Mike Anderson). I made the salted green crab roe, pickled the kelp (the kelp was grown by Catherine Puckett of Block Island) and grew the microgreens in my kitchen. Since the salted roe has enough salt you may want to omit the salt.

This dish does not need a recipe. You just need to add your ingredients (use whatever you have available or desire), squeeze some fresh lime or lemon wedges and enjoy! It is simple, fun to make and so delicious. The only thing I would comment on is that any raw seafood you use must be very fresh and that there is no cross-contamination with freshwater fish or poor handling. My scallops came from a local fisherman, sealed well using a food saver and kept them in the freezer. So far these are the only scallops that I trust to consume raw.

If you are pregnant, immunocompromised or have any health issues or unsure of your health conditions you may want to consult your health care providers before eating any raw or partially cooked seafood. 

scallop ceviche

Scallop Ceviche

Ingredients:

Cooked roe from 3 large female salted green crabs
4-5 large sea scallops, tough muscles removed, diced into 4-6 pieces
About 8-inch piece of Pickled Kelp, sliced
Some chopped scallions (green parts only)
Some fresh cilantro leaves
Some microgreens
Sriracha sauce (to taste)
Fresh lime or lemon juice (to taste)
Olive oil (to taste)
Sea salt (to taste)

Method:

Cook the salted green crabs for about 5-7 minutes and remove the roe and set aside. Add scallops, kelp, scallions, cilantro, microgreens, and roe. Season with sriracha sauce, lime or lemon juice, oil, and salt. Gently mix and adjust the seasoning as needed.

Green Crab Ice Cream

The best part about making my own ice cream is that I can control the amount of sugar that goes in it and I can add just about anything that I want...including green crab roe! Most commercial ice cream here in the US is way too sweet for me, making it difficult for me to enjoy. 

When I was a child living in the hot humid weather of Vietnam I remember that it was a real treat to be driven to the nearby city for ice cream. Each of us would get 3 tiny balls of durian ice cream about an inch in diameter. This may seem child size but that was the only size! Even to this day the size of that ice cream scoop remains the same in that part of Vietnam. I remember the ice cream was not overly sweet but was very creamy with the right balance of durian. If you do not like durian then you are out of luck because that was the only flavor!

This may be the first green crab ice cream recipe in print since these destructive species invaded the US back in the 1800s! As with all of my recipes feel free to adjust the ingredients. You may use either cooked salted green crab roe or unsalted. However, I think the salted roe is tastier and it enhances the overall flavors of the sweet ice cream! If you prefer more roe then add more. The idea to use salted roe came from the Teochew (Chinese) sweet pastry known as "pia". Many of them are made with salted duck egg yolks. For less fat content you may use 2 cups of whole milk and 1 cup of heavy cream. I mixed the chopped roe in during the processing and that resulted in having scattered orange specks with a subtle salty flavor in the ice cream. I prefer to use vanilla beans over the extract but you can use what is affordable and available. I wish I had access to fresh pandan leaves (sometimes known as the vanilla of Southeast Asia) but I have to make do with what I have.

green crab ice cream ready for the freezer

Green Crab Ice Cream (makes about 2 1/2 pints or 5 cups)

Ingredients:

2 cups heavy cream

1 cup whole milk 

1/2 cup granulated sugar

2 eggs

1 vanilla bean pod or tsp vanilla extract

1 oz chopped cooked salted green crab roe, cooled

Method:

Split the vanilla bean pod lengthwise if using and scrape out the tiny black beans. Add the beans and pod halves to the heavy cream, milk, and sugar in a medium sized pot and turn the heat to medium high. Stir occasionally until just boiling, then turn down heat to a simmer and stir occasionally (to prevent the bottom of the pot from burning) for about 5 minutes. Remove pot from heat.

Whisk eggs in a medium sized bowl, and temper this with the heated liquid. Add vanilla extract if you are not using the bean.

Let the contents cool completely, cover and chill in a refrigerator. Best if chilled overnight. Remove the bean pod halves.

Stir the chilled liquid and salted crab roe and process in your ice cream maker for 30 minutes or according to your manufacturer's instructions.

Pour the ice cream into a container and place in the freezer for at least 4-6 hours or overnight to firm up. Once firm you can start eating.

Seafood Risotto

I used a rice cooker to make the rice for this seafood risotto. This may not be the most traditional way to make it but my lazy way is fairly fast and tastes decent! In the past I have made my risotto by gradually adding a ladle of broth into the rice until the liquid was absorbed by the rice and then adding more until the rice is cooked al dente. This time I have no patience so I decided to use my rice cooker. This recipe makes about 6 servings. 

seafood risotto

Seafood Risotto

Ingredients:

2 C of arborio rice
3 to 3 1/2 C Green Crab Stock For Chowders
About 1 Tbsp oil (such as olive or vegetable oil)
1/2 white or yellow medium sized onion, chopped
5 baby bella mushrooms, thinly sliced
6 littleneck clams, scrubbed and washed
6 prepared female green crabs, leave the roe intact on the body, roe from carapace removed and set aside
12 large shrimp, peeled, butterflied, and deveined
12 sea scallops, tough muscles removed
5 squid, scored and cut into bite-size or cut into rings
About 10 squid tentacles
About 1/2 C frozen peas, microwaved for about 30-40 seconds, drained
5 chives plants, nipped with scissors or chopped
About 1 1/2 to 2 Tbsp fish sauce

Method:

Cook the rice with 2 1/2 cups of stock.

While the rice is cooking heat a large pan with oil over medium high heat. Add onion and cook until it is soft and translucent. Add mushrooms and cook until they are wilted. Add the clams and crabs, cook until the clams are partially opened, about 5 minutes. Add shrimp, scallops, squid, and squid tentacles. Cook until the shrimp are opaque and curled up (the scallops and squid will take less time). Scatter the roe and cook until they become solid. Stir in rice, peas, and another 1/2 to 1 cup of stock to moisten the rice. At the last 1-2 minutes add chives and season with fish sauce to taste.

Crab Roe On a Triple Deck

Our neighbors Joyce and Doug planned a neighborhood get together to meet one another. It seems that these days despite being surrounded by many neighbors we are living in isolation. Everyone rushes out to work in the morning and comes home late at night and stays in. The only time we see some of them is during a heavy snowstorm when we are forced to dig out our vehicles. Today's event was a success and we met some wonderful people. Thank you, Joyce for your brilliant idea!

I decided to serve some green crabs. Why not? This IS New England and we EAT seafood here! 😀I am not trying to win votes for anything. I just want to let people know about these invasive green crabs and to provide a very small taste to those interested. About half of the people (ok, maybe less!) tried and the rest just watched those taking a bite! I actually unable to tell if people actually liked it. One of them ate a second piece...maybe he felt obligated since I put it in front of his face!

This recipe calls for 10 small bites but feel free to make more. I steamed the hard shell female green crabs for about 10 minutes. Once cooled I kept them in the refrigerator. I harvested the roe and used for these appetizers. 

crab roe on a triple deck

Crab Roe On a Triple Deck

Ingredients:

10 Ritz crackers (or crackers of your choice)
10 slices of brie (or cheese of your choice)
10 slices of sliced tomato (or cucumber), dabbed with paper towels to remove excess liquid
2 mint leaves (or another herb of your choice), cut into strips, chopped or hand torn
Roe from 8-10 cooked hard-shell female green crabs

Method:

Layer the brie slices, tomato slices, herb and roe on crackers.

Crab Brulee (makes 6 ramekins)

 

crab brulee

I first made non-dairy crème brûlée using strictly coconut milk instead of my normal heavy cream so that my mother can eat it as she is moderately lactose intolerant. The final result turned out creamy; much better and tastier than I had imagined. The term "crab brulee" coined by our friend, Mark Broomer. Thank you, Mark!

I used 1 Tahitian vanilla pod. You may use 1/2 teaspoon of vanilla extract if you prefer this over the beans.

crab brulee

Crab Brulee (makes 6 ramekins)

Ingredients:

Roe from 8-10 adult female live green crabs
8 large egg yolks
3 Tbsp white sugar (or according to your taste), plus 1 tsp white sugar
14 oz (400 mL) of coconut milk
1 vanilla pod
Boiling water (for bath)
Turbinado sugar (raw sugar), about 1/4 to 1/2 tsp per ramekin (or according to your taste and health)
Fresh berries to garnish if interested

Method:

Wash the female green crabs and drain. Remove the roe (eggs) and set aside. Rinse the roe and strain. Remove and discard any dark pieces or any non-roe bits. Add 1 teaspoon of sugar to the roe. Keep refrigerated until ready to use.

Boil water (this will be for the water bath), preheat the oven to 350 degrees F.

In a medium size metal or glass bowl, whisk yolks and 3 tablespoons of white sugar together and set aside.

Shake the coconut milk can, open and pour it in a small pot. Split the vanilla pod lengthwise and scrape all the vanilla bean caviar (using the tip of a knife) and add these tiny beans and pod to the pot. Cook over medium high heat. Once the liquid starts to boil turn heat down to a simmer, stir occasionally for about 5 minutes.

Temper the cream and vanilla mixture initially a little at a time (about one ladle at a time) to the bowl with the yolks and sugar, while constantly whisking the contents.

Place 6 ramekins in a casserole dish. Divide each ramekin with the liquid (mixture). Divide the crab roe in each ramekin. Place the casserole dish with the filled ramekins inside the oven. Pour the hot bath water into the casserole dish about 1/3 up to the ramekins. Take care not to burn yourself or pour any water inside the ramekins.

Bake for about 40 minutes, remove the casserole dish and let them cool. Once done the top will resemble a custard instead of liquid.

When ready to eat, sprinkle the turbinado sugar on top of each ramekin and blow torch the top to caramelize the sugar. You may put the ramekins in the oven to broil (for a minute or two) and this will help caramelize the sugar. Keep a close eye on the ramekins while they are in the oven as the high heat will easily burn the sugar instead of caramelize it.

For any that you cannot eat right away you may wrap each ramekin in plastic and refrigerate.

Monkfish and Crab Ceviche

If you eat or make ceviche you know that the seafood is usually "cooked" in an acidic liquid such as lime or lemon juice. However, this ceviche is made with steamed monkfish and green crab roe. This is a dish to make if you do not want to eat any raw seafood. If you cook with monkfish you may have noticed an occasional 1-inch string-like worm here and there--which is quite common according to my fisherman friend, Captain Ralph MacDonald of New Hampshire. They are harmlesss when the fish is cooked. When you make this you can adjust the ingredients and season with acid and salt according to your preference and taste. This colorful and delicious ceviche dish makes a great appetizer for a small crowd of 6-8.

This week Dr. Gabriela Bradt of UNH consulted with me to make something using green crabs and fish of the week which happens to be monkfish. She brought this ceviche dish, fried rice and fried soft-shell green crabs to the Farmers' Market in Exeter, New Hampshire for the market customers to sample. She tells me the items were a hit. She and her interns were able to sell some female hard-shell green crabs for those who want to try making ceviche at home with the roe. Dr. Bradt is a pioneer in selling green crabs and bringing green crab prepared foods to the Farmers' Market in the US! It is never easy selling new ingredients, let alone invasive species to the public but today she did it...and some of those brave customers get to experiment with a new food ingredient! This is a remarkable week in green crab history for New Hampshire and the US!

monkfish and crab ceviche

Monkfish and Crab Ceviche

Ingredients:

About 1 1/2 lbs monkfish, steamed until opague and tender, diced
About 20-25 female green crabs, steamed and roe removed
1 whole sweet corn, steamed and cut off the kernels
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
About 1/8 small red onion, thinly sliced and cut in half, soaked in cold water
About 1/4 cup of finely chopped fresh cilantro leaves
About 2 Tbsp finely chopped scallion, green parts only
Zest from 1 lime
Zest from 1 lemon
Juice from 1 lime
Juice from 1/2 to 1 lemon
Salt to taste

Method:

Cut the monkfish lengthwise into thinner pieces to cook faster. Steam the fish until it is opaque and you can easily pierce the thickest part of the fish with a fork. Let it cool and dice or cut into small bite size.

Steam the crabs for about 10 minutes. Let them cool and remove the roe.

In the last 3-4 minutes of steaming the crabs add the corn to steam. Remove once cooked and slice off the kernels.

Soak the red onion slices in cold or ice water for about 15-20 minutes. Remove and squeeze out the water. This will help eliminate a strong onion taste.

In a large glass bowl add cut fish, roe, corn kernels, peppers, onion, cilantro, scallion, zest, juices and salt to taste. Gently mix all ingredients and adjust the acidic juices and salt as needed.

Helpful Hints:

*You may make this ahead of time but do not mix the cilantro, scallion, juices and salt until about an hour before you are ready to serve.

Fried Rice

This is an easy dish to make and you can easily adapt it using any type of protein that you prefer. You can even mix different types of meat with seafood such as chicken and fish or shrimp. My mother often makes a delicious batch using chicken, shrimp and Chinese sausage. In this recipe I use monkfish. The beauty about monkfish is that it does not flake or break into small bits when cooked. I used a bag of frozen mixed vegetables for convenience but you can choose any fresh or frozen vegetables that you prefer. This mixed vegetables consist of peas, corn, carrots, green beans and lima beans.

I normally cook my rice in water but for this recipe I use green crab stock for extra flavoring. This time I simmer the stock for 30 minutes for a richer stock. Generally the liquid ratio to the uncooked rice is based on your preference of how dry or wet you want your cooked rice to be, the age of your uncooked rice, and the type of uncooked rice you use. I made my long-grain jasmine white rice a day ahead, fluffed the cooked rice with chopsticks and kept it in the refrigerator after it has been cooled. This way the rice will be a little drier. In my family we make fried rice using leftover rice. 

I always wash my rice in water to remove some of the starch and any non-rice items before I cook it. In the rural part of Vietnam some of the grains are dried outside, sometimes along the road (aka Highway 1). I remember my late grandmother looking through the rice before she cooked and removed non-rice items such as insects, tiny pebbles, or rice husks. Luckily here in the US the purchased rice is often very clean and you can skip this step. You can add either salted or unsalted green crab roe. I prefer the salted crabs but that's because I have some in my kitchen. If you have soft shell crabs you can fry some and garnish your dish.

fried rice

Fried Rice

Ingredients:

3 cups uncooked long-grain white rice
2 1/2 cups Simple Green Crab Stock
1 oz Salted Green Crab (Ba Khia) roe, chopped
2 Tbsp canola oil (or another type of your choice)
1/2 cup chopped white or yellow onion
1/2 lb monkfish tail, cut into small bite size
12 oz bag of frozen mixed vegetables (or cut your own)
4 Tbsp soy sauce
4 Tbsp tomato paste
1/4 cup chopped scallion
1/2 to 1 tsp ground black or white pepper

Method:

Cook the rice in stock. After it is cooked, fluff it with a fork and let it air dry to cool.

Steam the Salted Green Crab (Ba Khia) for about 8-10 minutes and remove the roe once the crabs are cooled. Set the roe aside.

Heat a large non-stock wok or pan and add oil. Once the oil is hot add onion. Saute the onion until translucent and soft. Add monkfish and saute until it is just cooked or opague. Remove from the wok or pan and set aside. Strain and discard any liquid before using.

Rinse the vegetables and strain if using frozen. Using medium high heat stir in the vegetables in the same wok or pan and add soy sauce and tomato paste. Mix everything well and once the vegetables are cooked gradually add a little of rice. Blend the rice in with the rest of the ingredients. Continue to add more rice until all of the rice is in the pot. Try to blend all the rice in well so there will be no white rice left. Stir in roe, scallion and pepper. Mix everything well. Turn off heat after the roe and scallion are heated through or the scallion is just cooked.

fried rice with sea scallops and steamed vegetables

Scallop Crudo III

Today just seem to be a scallop crudo day at my house! It is impossible to be full by eating a single scallop at a time! And if I am consuming at this rate then I will definitely extend my scallop supply easily until the next scallop season! Thank you, Mike Anderson and his crew of Rimrack Fish for the fresh-off-the-boat sea scallops!

Today I also feel a bit daring to share this abstract piece with you. Don't let the pink liquid scare you. It is from a little of the freshly squeezed blood orange juice! 😀

scallop crudo III

scallop crudo III

Scallop Crudo III

Ingredients:

7 thinly sliced English cucumber circles
1 large sea scallop, tough muscle removed and discarded, thinly sliced
5 thinly sliced red onion, soaked in cold water, squeezed out the liquid prior to using
Meat from 1-2 cooked Salted Green Crabs (Ba Khia), depending on your preference
Several small pinches of dried lime, lemon, blood orange zest
Several small pinches of finely chopped fresh cilantro
Several small pinches of dried red hot chili peppers
A very small pinch of sea salt
A drizzle of freshly squeezed blood orange juice
A drizzle of extra virgin olive oil

Method:

Use your imagination and creativity to arrange the ingredients or as per photo. Arrange the cucumber slices in a circle on a plate. Arrange the slices of scallop between the cucumber slices. Use the ends of the scallop slices for the center to add height. Arrange the onion around the center piece. Scatter the crab meat, zest, cilantro, peppers and sea salt on top. Lastly drizzle the entire plate with juice and oil.

Scallop and Green Crab Caviar Ceviche

I love making and eating ceviche--mostly because it requires minimal to no cooking time and I can be as creative or not. I am a bit spoiled because I get fresh-off-the-boat sweet jumbo scallops from my local fisherman, Mike Anderson. When they are in season I purchase them, divide them up in smaller bags to freeze so I can enjoy them during the off season. These are the only ones that I always feel safe eating raw. Of course, do take caution when consuming anything raw or partially cooked. If you are going to eat raw seafood you may want to consult your health care provider first.

I have never made ceviche with green crab roe before. This one is special because I used the salted green crab roe or caviar. Since the caviar is already salty I omit adding extra salt. The result is colorful and delicious! Please check out my previous post on Salted Green Crabs (Ba Khia).

If you are interested in purchasing fresh scallops from Mike Anderson and his family please visit their Facebook page, FV Rimrack. Sorry, the scallop season has just ended. However, squid season is next!

scallop and green crab caviar ceviche

Scallop and Green Crab Caviar Ceviche

Ingredients:

Caviar from 4-6 cooked Salted Green Crabs (Ba Khia)
6 large sea scallops, tough muscles removed, diced into 4-6 pieces depending on size
About 4 segments of blood orange, cut each one into 2-3 pieces
About 10-12 thinly slices of red onion, squeezed out the water prior to using
About 10 fresh blueberries
About 1 Tbsp fresh squeezed lime juice
About 1 tsp of chopped chili peppers (optional)
About 1 tsp chopped cilantro leaves
About 1 tsp chopped scallion (green parts only)
A pinch of lime zest, plus more for garnish
A pinch of lemon zest, plus more for garnish
A pinch of blood orange zest, plus more for garnish

Method:

Simmer the salted green crabs (use the amount depending on how much roe there are and your preference) for about 10 minutes. Drain them and let them cool completely. Remove the roe and save. Thinly slice the red onion and soak in cold water, squeeze out the water prior to using. Remove the white pith and membranes of a blood orange. Cut each segment into 2-3 pieces. Cut each scallop into 4-6 pieces depending on its size.

Combine all ingredients in a bowl and gently mix. Garnish with extra zest if interested.

Garlicky Crustacean Pasta

I have a lot to be thankful for...

I am extremely grateful that my husband and I survived a major car accident...that we walked out of our crumpled car that day.

Since September 10th I have cooked only a handful of simple dishes...mostly since the beginning of this month. I am still healing...although my body is not 100% yet I am making noticeable progress each week. While on the mend my mother has been staying with us, cooking constantly and before returning to her home she would leave us an abundance of prepared food in the freezer and refrigerator until her next visit. Thank goodness that I have a supportive, loving, and caring supermom. 

This dish is simple and you can make it even if you have only one good hand and a partial use of the other. For this dish I use garlic and shallots grown from my parents' organic garden. My mother already removed the lobster meat and kept them frozen. The roe was previously frozen. I partially thaw them before cooking. This dish makes about 2-3 servings.

garlicky crustacean pasta

Garlicky Crustacean Pasta

Ingredients:

12 oz Squid Ink Spaghetti
2 Tbsp canola oil
1 small head of garlic, smashed, finely chopped
1 large or 2 small shallots, peeled, finely chopped
3 oz uncooked green crab roe
2 Tbsp unsalted butter
Meat from 2 medium to large lobsters, cut into bit size
2 scallions, green parts only, chopped
2 tsp fish sauce (nước mắm)
1 tsp sugar
1/4 tsp freshly ground white pepper
A pinch of dried crushed seaweed, garnish

Method:

Cook the Squid Ink Spaghetti according to the package instructions, drain and set it aside.

Heat a large pan over medium-high heat. Add oil, garlic and shallots. Saute for about 2 minutes or until the shallot is soft. Add crab roe, and butter, saute about a  minute. Add lobster meat and scallion, saute about 2 minutes or until the meat is heated through. Add spaghetti and season with fish sauce, sugar and pepper. Once the spaghetti is heated through (about 2 minutes) then turn off heat and serve with a sprinkle of seaweed and more white pepper.

Fried Stuffed Zucchini Flowers

I love the idea of stuffing squash flowers with a filling--either meat, seafood, vegetables or a combination. It is difficult to find these delicate flowers unless you grow your own. These zucchini flowers came from my parents' garden. Once harvested the flowers should be used immediately since they tend to wilt or bruise rapidly. I had to work (in the clinic) so I stored them in a container, lined with paper towels to prevent them from touching each other, and kept them in the refrigerator for 2 days. Luckily for me they appeared in good condition after several days. These Fried Stuffed Zucchini Flowers are filled with scallops, shrimp and roe from 10 green crabs. You can eat them as they are with your favorite sauce. I prefer eating them on a bed of fresh home-grown garden herbs and vegetables and a drizzle of the Seasoned Black Bean Sauce (Nuoc Tuong). The greens came from my parents' garden. I harvested the crabs using my own modified pyramid trap.

fried stuffed zucchini flowers with home-grown garden herbs
and seasoned black bean sauce (nuoc tuong)

Fried Stuffed Zucchini Flowers

Ingredients:

3 oz sea scallops
3 oz shrimp
Uncooked roe from 10 green crabs, strained and discarded the liquid
2 Tbsp chopped Chinese chives
2 tsp tapioca flour
1/2 tsp fish sauce
1/2 tsp porcini mushroom powder
A large pinch of ground black or white pepper
10 fresh zucchini flowers
1 large egg, whisked
1/2 cup masa harina (corn flour)
A pinch of salt
Oil for deep frying

Method:

For the Filling: In a food processor, add scallops, shrimp, roe, chives, tapioca flour, fish sauce, mushroom powder and pepper. Pulse a few times to blend all the ingredients. Cover and refrigerate if not using right away.

Whisk an egg in a bowl and set aside. Sift or mix the corn flour and salt onto a plate. Stuff each flower with the filling and set aside.

Heat about 3 inches of oil in a pot or a deep fryer. Once the oil heats up to about 350-375 F dip one of the stuffed flowers (dip only 1 at a time to prevent clumping up with too much flour) into the whisked egg, shake gently to remove any excess egg. Next dip it to the seasoned corn flour and gently shake off excess flour and gently drop it in the hot oil. Fry 1-2 stuffed flowers at a time (avoid overcrowding the pot or fryer as this will decrease the oil temperature). Fry for about 3-4 minutes (turn the stuffed flowers a few times) or until the flowers are golden brown. Remove from the pot or fryer and place them on paper towels to remove excess oil. Serve hot.

filling and flowers--ready to be stuffed

stuffed flowers, whisked egg, seasoned flour

coat the stuffed flower in the whisked egg, shake off excess egg

coat the stuffed flower in seasoned corn flour, shake off excess flour

ready to fry

fry 1-2 stuffed flowers at one time

fried stuffed flowers on paper towels to remove excess oil

this is a re-fried stuffed flower

a cross section of the fried stuffed flower

Helpful Hints:

*Retain about 1/2 to 1-inch of the flower stem so that you can hold onto it while dipping it in the egg and flour.
*The scallops and shrimp were frozen in my freezer and I add them to the food processor when they were partially thawed. They do not have to be completely thawed to use. 
*If you do not have a thermometer then use a little stuffing to test whether the oil is ready to fry. If the stuffing sizzles quickly then the oil is ready. 
*You may re-fry the stuffed flowers for about 30-40 seconds in hot oil if needed to refresh (heat and crisp) them.

Open-Face Dumplings (Siu Mai)

This special open-face dumplings or síu mại dish is made in loving memory of my dear late grandmother who passed away at age 98 on January 31, 2018. She was an amazing woman, petite but very energetic and strong mentally and physically--still working after age 97! A few days before I left Vietnam I was weighing my luggage for the plane. She was interested in knowing her weight and as quickly as she said it she was sitting on the scale with both feet up, and asking me to read the number! 

My mother and I last made these dumplings for my grandmother on one of our visits to Vietnam--it would be the last time that I saw her in person. The pre-made dumpling dough or dumpling skin was not available for purchase so we made our skin from scratch. We also did not have a pasta maker so we rolled the skin using a rolling pin. A pasta maker can make the thin skin quickly and without much effort. Nowadays if you live in the US you can easily purchase the skin at your local market. 

my 97 year old grandmother
with the síu mại ready to be cooked
(January 2017, Vietnam)

my grandmother--weighed 27.5 kilograms!
(Vietnam, 2015)

For this particular recipe I add a few extra ingredients which were not available when we made these for my grandmother--wild harvested local scallops, green crab roe and the porcini mushroom powder. The roe is delicious but also makes these dumplings look attractive. If you prefer less roe then use 1 ounce and about 1/4 teaspoon fish sauce. I want to thank Jamie Bassett, owner of Green Crab Nation (volume supplier of green crab) for the green crab roe. You may omit the porcini mushroom powder if it is not available or use another type of dried mushroom such as shiitake.

Recently my husband and I took a short trip to Saint-Gaudens National Historic Site in Cornish, New Hampshire for an impressive view of the works of an American sculptor, Augustus Saint-Gaudens. In Claremont we stopped for a quick bite and I purchased the porcini mushroom powder along with a few other small spice bags from Claremont Spice & Dry Goods. Owners David and Ingrid Lucier run this store and they are unique in selling small quantity, high quality spices at a very reasonable price. David tells us that his entire spice inventory has a shelf life of 3 months. Sorry, no mail order! 

place approximately 1 tablespoon of the filling in the center of the skin,
press the side of the top part of the skin inward to make pleats
(photo courtesy of my husband, Paul Huibers)

gently drop the dumpling on the working surface a few times
to let the dumpling sit with a sturdy base
(photo courtesy of my husband, Paul Huibers)

garnish the dumpling with the toppings
(photo courtesy of my husband, Paul Huibers)

cooked open-face dumplings (síu mại)

Open-Face Dumplings (Síu Mại)--makes about 22 dumplings

Ingredients:

1 Wonton and Síu Mại Dumpling Skins (see recipe below)
1 Síu Mại Filling (see recipe below)
1 Seasoned Cooked Green Crab Caviar (see recipe below)

Method:

Fill the middle of a skin with approximately 1 tablespoon of the filling. Press the side of the top part of the skin inward to make pleats. Gently drop the dumpling on your working surface a few times to let the dumpling sits with a sturdy base. Repeat until all of your dumplings are done. Garnish with the toppings. Steam 8-10 minutes preferably in a bamboo steamer. Be sure to line the bottom of your steamer with either parchment paper, banana leaf, or napa cabbage leaves. I cut a piece of parchment paper and made small holes to allow the steam to flow through during cooking.

May dip these dumplings in soy sauce with or without additional chili pepper, hot mustard, chili oil or your own special dipping. I prefer Maggi brand Seasoning (sauce) made in Germany for the flavor and Chiu Chow Chili Oil. These may be purchase at an Asian market.

mixed síu mại filling--ready to mince or puree

pureed síu mại filling--ready to be used

Síu Mại Filling (makes about 13 oz)

Ingredients:

4 oz ground pork
4 oz shrimp, roughly chopped
4 oz sea scallop, roughly diced
2 Tbsp shallot, minced
1/2 tsp grated garlic
1/2 tsp grated ginger
2 tsp chopped cilantro
2 tsp chopped scallion
1/2 tsp porcini mushroom powder
1/2 tsp sugar
1/4 tsp salt
8 roasted white peppercorns, crushed into powder (about 1/8 tsp ground or crushed)
1/2 tsp sesame oil
1/2 large egg white, whisked
1 tsp cornstarch

Method:

Mix all of the ingredients well. Use a food processor to puree a few times to blend everything together. If you do not have a food process you can use a large knife or cleaver to hand chop everything to blend. Cover and keep in refrigerator until ready to use.

dumpling dough

 start cutting to size

I try to prevent waste!

twenty eight 3-inch round skins

Wonton and Síu Mại Dumpling Skin (8 oz skin, makes about twenty-four to twenty-eight 3-inch round skins)

Ingredients:

1 cup all-purpose flour
1/4 tsp salt
1/4 tsp turmeric powder
1 large egg
2 1/2 to 3 Tbsp hot water
Cornstarch (to prevent the skin from sticking to each other)

Method:

Whisk or sift all-purpose flour, salt and turmeric powder. Add egg and incorporate it into the flour. Slowly add a tablespoon of water at a time to bind everything together. The dough should not be too sticky or too dry. Knead for about 5 minutes, wrap it in plastic or cover with a damp towel and let it rest for about an hour. May keep sealed up in the refrigerator overnight. When ready to use let it rest at room temperature and knead for about 5 minutes.

Hand Roll:
Divide the dough into 4 (each piece should be about 2 ounces). Roll each piece into a log. Cut each log into 6-7 pieces. Flatten a piece with your palm and roll the edges using a rolling pin. Use a drinking glass or a round dough cutter to cut out the skin. Dust each side of the skin with cornstarch to prevent them from sticking to each other. Keep the skin cover. If the dough gets too dry add a little egg yolk or water to moisten it.

Pasta Maker:
Pass the dough through the pasta maker at the largest setting 2 times, change to a medium setting and pass it 2 times, change to the thinnest setting that you like and pass it 2 times. Cut and dust with cornstarch to prevent the skin from sticking to one another. Keep the skin cover.

cooked green crab caviar

seasoned cooked green crab caviar

Seasoned Cooked Green Crab Caviar (toppings)

Ingredients:

1 tsp vegetable oil (or any types you prefer)
1/2 tsp shallot, minced
1/4 tsp grated ginger
1/4 tsp grated garlic
2 oz cooked green crab roe
1/2 tsp fish sauce (nước mắm)

Method:

Saute shallot, ginger, garlic in hot oil for about 30 seconds. Avoid burning the garlic. Add crab roe and saute about 30 seconds. Season with fish sauce, stir and turn off heat.

Steamed Green Crab Egg Custard

When you hear "egg custard" you may think of a dessert such as crème brûlée...at least that is how my husband, someone with a sweet tooth thinks! He got excited for a mere second until he realized that I am making a crab broth for this custard.

Japanese savory steamed egg custard, known as chawanmushi in Japanese is generally made with dashi (stock) using dried bonito flakes (fish flakes) and kombu (seaweed). People add a variety of ingredients inside this custard such as mushrooms, shrimp, chicken, fish cakes, carrots, beans, and ginkgo. In this recipe instead of the traditional dashi I use green crab broth, a piece of slightly smashed ginger and kelp that I harvested from the New Hampshire coast. You may check my previous posts for further details on how I make my stock or broth, How to Prepare Green Crabs for Making Stock and Simple Green Crab Stock. The crabs came from an afternoon of hunting specifically for green crabs and surveying them. I must thank a group of concerned citizen scientists and the 3 University of New Hampshire representatives for the crabs that I am using in this recipe.

steamed green crab egg custard

Steamed Green Crab Egg Custard

Ingredients:

1 cup of green crab stock, see How to Prepare Green Crabs for Making Stock, Simple Green Crab Stock links
2 large chicken eggs
1 1/2 tsp fish sauce (I prefer the 3 green crabs brand, seriously!)
About 1/3 cup fresh green crab roe (and crab mustard if interested)
4 cut carrot flowers, about 1/4 inch thick, cooked until soft, garnish
4 fresh cilantro leaves, garnish
4 ramekins

Method:

Make the crab stock or broth. In the meantime whisk chicken eggs in a bowl and strain it using a fine wire strainer into another bowl. Try to strain all the egg and scrape the bottom of the wire strainer to remove as much of the egg as possible. I tap the side of the strainer with my palm and this helps strain the whisked eggs. Once the broth is done strain the liquid in a fine strainer and discard the contents. If using previous frozen broth, heat it up before using. Season the stock with fish sauce.

Temper the hot broth and egg by scooping a ladle of the broth and while whisking the strained eggs slowly add the broth. Continue to add the hot broth slowly while whisking the eggs. The goal is to gradually raise the temperature of the whisked eggs without scrambling (cooking) them. 

Use a slotted spoon and divide the green crab roe/crab mustard in each ramekin. Pour the tempered egg and broth mixture into the ramekins. Cover the ramekins tightly with plastic wraps and place in a steamer. Be sure to have enough water for your steamer during cooking. Steam over high heat for about 10 minutes. Remove from heat, partially uncover the plastic wraps carefully (it is very hot so avoid burning yourself) and place a piece of cooked cut carrot flower and cilantro leaf on top (I slide these in using chopsticks). Cover the cups up with the same plastic wraps and continue to cook for about another 10 more minutes. Remove from heat and serve hot.

Helpful Hints:

*You may remove some of the liquid from the roe and mustard with a spoon or rinse them in cold water and strain. If you rinse and strain them the flavor may diminish slightly.

whisk eggs in a bowl

strain the whisked eggs in a fine wire strainer into another bowl

strain all the whisked eggs

ramekins in a bamboo steamer

divide the crab roe in the ramekins

pour the broth and egg mixture

wrap the ramekins with plastic tightly

bamboo steamer in a wok style pot
with water below the bamboo steamer for steaming

cover the wok style pot

steamed green crab egg custard

cooked custard and roe

my mother-in-law gave me these pretty cups with lids
which are typically used for the chawanmushi
(I did not use these tea cups because
I was unsure how they would tolerate the heat)

crab roe and crab mustard--rinsed and strained