Stir-Fried Seafood on Crispy Pancit Canton Recipe

Succulent shrimp, tender squid, and flavorful fish on top of crispy noodles—what’s not to love? If you don't have an oven, you can cook the noodles in a turbo broiler or deep-fry them until crispy.

Succulent shrimp, tender squid, and flavorful fish on top of crispy noodles—what’s not to love? If you don’t have an oven, you can cook the noodles in a turbo broiler or deep-fry them until crispy.

Stir-Fried Seafood on Crispy Pancit Canton Recipe

yummy.ph
Succulent shrimp, tender squid, and flavorful fish on top of crispy noodles—what’s not to love? If you don't have an oven, you can cook the noodles in a turbo broiler or deep-fry them until crispy.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes, Snacks/Merienda, Others
Cuisine Asian, Chinese
Servings 4

Ingredients
  

Stir-Fried Seafood on Crispy Pancit Canton Ingredients

  • 1 pack (500 gram) fresh egg noodles (pancit canton)
  • 1 Table Spoon vegetable oil
  • 2 cloves Garlic minced
  • 1 piece (1-inch) ginger sliced
  • 1 medium onion chopped
  • shrimp juice (see tip)
  • 1/4 kilo Shrimp shelled,heads removed,a nd deveined
  • 1/4 kilo cream dory (use fillet), sliced into cubes
  • 2 piece carrot julienned
  • 1 head Baguio pechay sliced
  • 3 tablespoons cornstarch
  • 1 Cup water
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Preheat oven to 350°F. Place pancit canton in a baking dish and bake for 10 minutes or until crispy. Set aside and keep warm.
  • Heat oil in a wok. Sauté garlic, ginger, and onions. Add juice from the shrimp heads. 
  •  Add shrimp and squid; cook until shrimps turn slightly pink. Add dory fillets. 
  • Once seafood is cooked, add carrots and Chinese cabbage. 
  • In a bowl, combine cornstarch and water; mix until dissolved. Add mixture to the wok and simmer until sauce thickens. Season with salt and pepper.
  • To serve, pour seafood sauce over the crispy pancit canton. Serve immediately. 
     
    *Tip:
    To extract juice from shrimp or prawn heads, combine the removed heads in a mortar and pestle. Pound until juice is extracted. add 2 tablespoons water, then pound to extract more juice. Strain before using.
  • Preheat oven to 350°F. Place pancit canton in a baking dish and bake for 10 minutes or until crispy. Set aside and keep warm.
  • Heat oil in a wok. Sauté garlic, ginger, and onions. Add juice from the shrimp heads. 
  •  Add shrimp and squid; cook until shrimps turn slightly pink. Add dory fillets. 
  • Once seafood is cooked, add carrots and Chinese cabbage. 
  • In a bowl, combine cornstarch and water; mix until dissolved. Add mixture to the wok and simmer until sauce thickens. Season with salt and pepper.
  • To serve, pour seafood sauce over the crispy pancit canton. Serve immediately. 
     
    *Tip:
    To extract juice from shrimp or prawn heads, combine the removed heads in a mortar and pestle. Pound until juice is extracted. add 2 tablespoons water, then pound to extract more juice. Strain before using.
  • Preheat oven to 350°F. Place pancit canton in a baking dish and bake for 10 minutes or until crispy. Set aside and keep warm.
  • Heat oil in a wok. Sauté garlic, ginger, and onions. Add juice from the shrimp heads. 
  •  Add shrimp and squid; cook until shrimps turn slightly pink. Add dory fillets. 
  • Once seafood is cooked, add carrots and Chinese cabbage. 
  • In a bowl, combine cornstarch and water; mix until dissolved. Add mixture to the wok and simmer until sauce thickens. Season with salt and pepper.
  • To serve, pour seafood sauce over the crispy pancit canton. Serve immediately. 
     
    *Tip:
    To extract juice from shrimp or prawn heads, combine the removed heads in a mortar and pestle. Pound until juice is extracted. add 2 tablespoons water, then pound to extract more juice. Strain before using.
  • Preheat oven to 350°F. Place pancit canton in a baking dish and bake for 10 minutes or until crispy. Set aside and keep warm.
  • Heat oil in a wok. Sauté garlic, ginger, and onions. Add juice from the shrimp heads. 
  •  Add shrimp and squid; cook until shrimps turn slightly pink. Add dory fillets. 
  • Once seafood is cooked, add carrots and Chinese cabbage. 
  • In a bowl, combine cornstarch and water; mix until dissolved. Add mixture to the wok and simmer until sauce thickens. Season with salt and pepper.
  • To serve, pour seafood sauce over the crispy pancit canton. Serve immediately. 
     
    *Tip:
    To extract juice from shrimp or prawn heads, combine the removed heads in a mortar and pestle. Pound until juice is extracted. add 2 tablespoons water, then pound to extract more juice. Strain before using.
  • Preheat oven to 350°F. Place pancit canton in a baking dish and bake for 10 minutes or until crispy. Set aside and keep warm.
  • Heat oil in a wok. Sauté garlic, ginger, and onions. Add juice from the shrimp heads. 
  •  Add shrimp and squid; cook until shrimps turn slightly pink. Add dory fillets. 
  • Once seafood is cooked, add carrots and Chinese cabbage. 
  • In a bowl, combine cornstarch and water; mix until dissolved. Add mixture to the wok and simmer until sauce thickens. Season with salt and pepper.
  • To serve, pour seafood sauce over the crispy pancit canton. Serve immediately. 
     
    *Tip:
    To extract juice from shrimp or prawn heads, combine the removed heads in a mortar and pestle. Pound until juice is extracted. add 2 tablespoons water, then pound to extract more juice. Strain before using.
  • Preheat oven to 350°F. Place pancit canton in a baking dish and bake for 10 minutes or until crispy. Set aside and keep warm.
  • Heat oil in a wok. Sauté garlic, ginger, and onions. Add juice from the shrimp heads. 
  •  Add shrimp and squid; cook until shrimps turn slightly pink. Add dory fillets. 
  • Once seafood is cooked, add carrots and Chinese cabbage. 
  • In a bowl, combine cornstarch and water; mix until dissolved. Add mixture to the wok and simmer until sauce thickens. Season with salt and pepper.
  • To serve, pour seafood sauce over the crispy pancit canton. Serve immediately. 
     
    *Tip:
    To extract juice from shrimp or prawn heads, combine the removed heads in a mortar and pestle. Pound until juice is extracted. add 2 tablespoons water, then pound to extract more juice. Strain before using.
Tried this recipe?Let us know how it was!
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