Category Archives: Seafood

Recipes of Seafood

Stir Fry Shrimp with Eggs

Stir Fry Shrimp with Eggs

When I was growing up my mother often made this Memorable Dish for us. Now as a mother myself, this simple dish has become a staple at my house as well. When I run out of time or don’t know what to make for dinner, I prepare Stir Fry Shrimp with Eggs. We always have eggs and we always have frozen shrimp in our freezer. Of course it’s tastier to use fresh shrimp but we don’t live near the ocean and frozen shrimp is the next best thing. It’s still mighty tasty though.

Eggs are considered to be a simple and humble dish. However, when you add shrimp it jazzes it up to something wonderful. This homestyle dish is so versatile and popular that it also appears on Chinese restaurant menus.

Requested by my boys who love shrimp and seafood, my mother has continued the tradition of making this Memorable Dish for her grandkids. Stir Fry Shrimp with Eggs make an appearance at my mom’s Sunday night dinners quite often 🙂

I know lots of people resort to eggs for an easy to make dinner. Add this to your repertoire and give this quick but yummy Memorable Dish a try!
Stir Fry Shrimp with Eggs

Stir Fry Shrimp with Eggs

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serving Size: 2-4


  • 1/4 pound Shrimp, peeled and deveined
  • 1/4 tsp Sesame Oil
  • 1/8 tsp Kosher Salt
  • Dash of White Pepper
  • 8 large Eggs, beaten
  • 2 tbsp Water
  • 1/2 tsp Kosher Salt
  • 1 sliced Green Onion for garnish (optional)
  • 1 tbsp Vegetable Oil


  1. In a bowl, mix sesame oil, salt and pepper with the shrimp.
  2. In a larger bowl, gently beat the eggs with 2 tbsp of water. Then add the 1/2 tsp of salt and mix.
  3. Heat 1 tbsp of oil in a non-stick wok or large frying pan.
  4. Stir-fry shrimp in the wok and cook until they just turn from translucent to slightly opaque.
  5. Then add the egg and gently mix and flip the egg using a spatula.
  6. Mix in the green onions (if using). Be sure not to brown the eggs.
  7. Cook until all the eggs are done but slightly runny and fluffy.

Thousand Island Shrimp (千島蝦)

Thousand Island Shrimp

Thousand Island Shrimp – how can I forget this Memorable Dish? It’s not only one of my favourite from my uncle, who is a professional Cantonese cuisine chef, but it’s all my brothers’ and my Canadian cousins’ favourite too! My cousins could be impartial because my uncle is their dad 😉

I just love eating this crunchy on the outside and juicy and tender on the inside shrimp smothered with semi-secretive thousand island sauce.

Every time we went to the restaurants my uncle has worked at, we would order this dish. Sometimes it wasn’t even on the menu but if we requested it, he would cook it for us. There were times when we were expecting to have this yummy shrimp dish but my family didn’t order it. The parents would say, “Always the same dish! Try something different!” But we love it and just have to have it. It’s almost like an addiction! I’m thinking about it as I’m writing this and realize we haven’t had it in awhile! I need to have my dose of thousand island shrimp now!

My mom had made this dish at home so I inquired about the recipe for the homemade version. You can never compare nor re-create Cantonese restaurant dishes properly from home because you don’t have the crazy fiery wok to cook from. People always think Chinese food is oily. But it’s because they’ve only eaten at restaurants. Home-cooked Chinese food is fairly healthy because we use less oil. Cooking this dish from home would not do it justice but it’s pretty close. Unless you rent a Cantonese restaurant and try to replicate this dish from a professional chef, I guess you’ll have to go to my uncle’s restaurant to check it out for yourself!Thousand Island Shrimp

Thousand Island Shrimp (千島蝦)

12 Shrimp


  • 12 Large Shrimp, peeled and deveined
  • 1/2 tsp Sesame Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp White Pepper
  • 2 Eggs, beaten
  • 1/2 cup Cornstarch
  • 1/2 to 3/4 cup Thousand Island Dressing (If you don’t have it on hand, quick recipe below.)
  • Quick homemade Thousand Island Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/2 cup sweet pickle relish
  • Vegetable Oil for deep frying


  1. Preheat oil in a deep fryer or deep skillet to 375°F.
  2. Depending on which vessel you use, make sure the oil is deep enough to submerge the shrimp.
  3. Mix sesame oil, salt and pepper with the shrimp.
  4. Coat shrimp in cornstarch and shake off excess.
  5. Then coat shrimp in beaten egg.
  6. Finally, coat shrimp in cornstarch one last time.
  7. Deep fry the shrimp until golden brown for 2-3 minutes depending on the size of your shrimp.
  8. Make sure you don’t overcrowd the shrimp. Fry in batches if you’re not using a deep fryer with lots of oil.
  9. Once the shrimp are done, place them on a plate lined with paper towel to absorb excess oil.
  10. In a wok or large skillet, heat up your thousand island dressing.
  11. Put the fried shrimp in the wok and mix until all the shrimp is coated with the dressing.


Note #1: If you want the shrimp to be extra crunchy, refry them a second time before adding the sauce. However, if you decide to fry them twice, under fry the shrimp the first time.

Note #2: Depending on the size of your shrimp, put between 1/2 to 3/4 cup of the sauce. You can heat up part of the sauce and add more as needed.

Curry Fish Balls

Curry Fish Balls

Curry fish balls is a quintessential street food I had growing up in Hong Kong. I remember the little vendor carts that sell them on the street. For a dollar a skewer (I think that was the price), my older brother and I would buy them as snacks after school. Even the elementary school I attended had a curry fish ball station at their snack bar! As soon as a vendor opens the bubbling curry fish balls, my mouth begins to water. I always admired how fast the service was even though there were so many people lining up. Holding the skewer in one hand, tongs in another and in lightening speed, the vendor puts the fish balls one by one with quick precision onto the skewer. All the fish balls line up perfectly in the middle of the skewer squished next to each other.

Nowadays, they don’t have food carts on the streets of Hong Kong anymore. They have these food stores/stations that are opened to the outside and you can purchase your curry fish balls there along with other street foods. We can also get them at Chinese food courts and malls where I live in Canada because we live in a highly populated Chinese area. Even when my cousins come visiting from the States, they search for this simple yet delicious street food.

Curry fish balls is not something you would normally eat at home because it’s a street food. I started making curry fish balls at home because I always have leftover sauce from my Portuguese Curry Chicken. I hate that it goes to waste so I soak fish balls in my leftover curry sauce. This Memorable Dish might be simple to make but it triggers lots of childhood memories growing up and eating in Hong Kong. This is a great potluck dish too. I went to a potluck one time and a lady brought curry fish balls in a slow cooker. What a great idea!Curry Fish Balls

Curry Fish Balls

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1 package of Fish Balls
  • 1 pack of your favourite Curry Paste or leftover curry sauce
  • Water (if you’re using curry paste)


  1. Prepare the curry paste according to the package of the paste. You’ll need to add water to dilute it.
  2. You want the fish balls to adhere to the sauce, so the consistency shouldn’t be too thin.
  3. Bring the curry sauce to a boil and then add the fish balls.
  4. Simmer in slow heat for approximately 15-20 minutes.

Fish Sticks and Cream of Chicken Soup

Fish Sticks & Cream of Chicken Soup

You would think fish sticks and cream of chicken soup were my childhood staples since I created a blog entry about them. On the contrary, these Memorable Dishes were special treats from my mom when she didn’t have time to make the multiple dishes that comprise every Chinese meal.

In Hong Kong, my mom worked full time and took care of my older brother and me at the time. Most people in Hong Kong do not own a car because it’s fairly expensive to maintain. Plus, the public transit system is amazing. Having said that, my mother still had to travel from one end of of the city to get to work and home by public transit. Everyday she would finish work, go to the market and buy fresh ingredients to cook us dinner. She did that EVERY evening. I don’t know how she did it because I can’t imagine anyone going to the market everyday on top of going to work full time. Not only did she cook us fresh meals every day, she cooked us several dishes including a soup. We always had fish, a meat dish, a vegetable dish, and steamed rice of course.

So every now and then when she was crunched for time, she would take shortcuts like every mom who tries to keep her sanity. When she didn’t have time to get fresh fish, she would bake us frozen fish sticks. I got super excited every time we got to eat this. I know it’s fried and frozen and not particularly healthy. But as a kid, we didn’t know that and it was such a special treat just to have fish sticks!

When she didn’t have enough time to make a soup, she would make a can of cream of chicken soup for us. Cream of mushroom soup either wasn’t available or not as popular as cream of chicken soup in Hong Kong at the time. Of course, I was also super excited about the cream of chicken soup too. My mom didn’t really whisk the soup until it was all smooth and creamy. So the soup would have pockets of creamy chunks which I liked drinking and smashing in my mouth.

This is to all moms out there – give yourself some slack! Don’t stress if you must make your kids frozen and processed foods from time to time. Even my full-time working mom who made dishes from scratch every evening took short cuts when she needed to 🙂Fish Sticks & Cream of Chicken Soup

Yeung Chow Fried Rice (揚州炒飯)

Yeung Chow Fried Rice

Yeung Chow Fried Rice derives from the city of Yangzhou, Jiangsu province of China. I believe it’s one of the most popular Cantonese rice dish in the West. In every Chinese restaurant, there is Yeung Chow Fried Rice on the menu. Who wouldn’t love it? It has a taste of everything—bbq pork, shrimp, eggs and veggies.

If you ask my husband what his favourite Chinese food is he would definitely say, “Yeung Chow Fried Rice!” Every time we go to a Chinese restaurant, he wants to order Yeung Chow Fried Rice. When he heard that I was making this for the blog, he was disappointed that he wouldn’t be able to taste this Memorable Dish because he had to fly out for work. I told him I was going to save him some if the boys hadn’t devoured it all.

The kiddies also love Yeung Chow Fried Rice. Actually they love eating any type of fried rice. I think the crispiness of the rice combined with the meat and vegetables give their mouths a sensation overload that they enjoy. They can eat bowls and bowls of it! When they eat fried rice, they are like little machines scooping big mouthfuls at a time into their mouths.

You can easily make this Memorable Dish right in your own home. Either buy Chinese BBQ Pork from the Chinese BBQ shop or major Chinese grocery store. If you have time, make your own Chinese BBQ Pork from my recipe. Frankly, I think it tastes better when you make this fried rice at home. I find that restaurants skimp out on the ingredients and the meat to rice ratio is too low. I’ll bet you can’t just eat one bowl of this yummy fried rice 😉Yeung Chow Fried Rice

Yeung Chow Fried Rice (揚州炒飯)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4


  • 5 cups of day-old Cooked Rice (2 cups of uncooked rice)
  • 2 cups of Chinese BBQ Pork (Char Siu), diced
  • 1/2 cup of Shrimp, diced
  • 2 cups of frozen Peas, Carrots, Corn (thawed)
  • 3 large beaten Eggs
  • Vegetable Oil (1 tsp for eggs, 1 tsp for bbq pork and shrimp, 3 tsp for rice)
  • 1/2 tsp Salt
  • 1 tsp Garlic Powder
  • 1/4 cup low sodium Soy Sauce
  • 1 sliced Green Onion for garnish


  1. Heat 1 tsp of oil in a non-stick wok or large frying pan.
  2. Scramble the eggs and set aside.
  3. Using the same wok, heat 1 tsp of oil and fry up the bbq pork until it’s lightly brown. Then add the shrimp to the pork and cook until shrimp just turn pink. Set aside.
  4. Heat 3 tsp of oil and stir fry the rice until it’s heated through.
  5. When the rice turns a bit crispy, add the salt, garlic powder, and soy sauce.
  6. Stir fry the rice a bit more until the soy sauce is mixed in the rice.
  7. Put the pork, shrimp, eggs, and vegetables with the rice.
  8. Stir fry all the ingredients until they are evenly mixed.
  9. Garnish with sliced green onions.


If you don’t have any day-old rice, cook the rice and cool it in the fridge before making the fried rice for best results. Basically, the rice has to be a bit on the dryer side.

Show Buttons
Hide Buttons