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AWARD WINNING RECIPES

Canadian Seafood Cooking Competition in China

A Canadian Seafood Cooking Competition was hosted in five major Chinese cities (Beijing, Shanghai, Guangzhou, Chongqing and Hong Kong) in 2007 by the Canadian Embassy and Consulates, with major sponsors such as Agriculture and Agri-food Canada, and the Underwater Harvesters Association.

Leading chefs from each region were invited to participate and create dishes featuring one of following premium Canadian seafood products: geoduck, Atlantic lobster, snow crab, sablefish and scallops. Special events were hosted in each of the five cities where the participating chefs presented their dishes and the distinguished guests including media and food experts casted their votes for the best dishes. The winning recipes and chefs were featured in a special recipe booklet.

The Government of Canada is pleased to share the award winning recipes created with Geoduck from Canada.

CHEF XING LIANG

CHEF XING LIAN G
Chongqing, China

 

Thai-style Canadian Geoduck
with Pickled Vegetables

Thai style Canadian Geoduck

MAIN INGREDIENT

1 small Geoduck from Canada [about 300 grams]

SECONDARY INGREDIENTS

150 g small red chilies
20 g Yunnan pickled vegetables
180 g lemons
10 g thinly sliced ginger root
10 g thinly sliced garlic
30 g sliced onions
0.5 g mustard greens

SEASONIN G

15 g Salt
15 g MSG
20 g white vinegar
10 g Thai chili sauce

Clean and prepare geoduck by butterflying the siphon and trimming off the spongy part of the body meat. Slice geoduck meat thinly.

Wash the red chilies and coarsely cut them. Cut the Yunnan pickle vegetable into 2 ½ cm/1 inch long segments. Cut lemon into thin slices.

In a wok of boiling water, blanch geoduck quickly.

Combine all secondary and seasoning ingredients in wok and stir-fry until fragrant. Add geoduck, toss to mix and serve.

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