Stir-Fried Seafood on Crispy Pancit Canton Recipe

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.