Seafood Kare-Kare Recipe

How To Cook Seafood Kare-Kare Recipe

Seafood Kare-Kare Recipe to make into seafood instead of the usual beef was not at all difficult.
I chanced upon a Kare-kare seafood dish in one of the Filipino parties I went to. I surely didn't miss the beef there.Seafood Kare-Kare If you are familiar with cooking Kare-kare, this dish is such a cinch...

Just like the beef version, the sauce is yellow-orange but with a strong seafood taste, and flavored with ground peanuts and thickened by rice grains that have been toasted and powdered.
The crabs are steamed or boiled separately, sliced in serving pieces and added in the end. The vegetables, especially the eggplant and string beans are cooked in the sauce first before adding the shrimp and mussels.
I suggest not to add squid since it will overpower the taste and you might miss removing the ink sac and have a blackened sauce instead of yellow orange...you wouldn't want that.

Seafood Kare-Kare Recipe Ingredients

200 grams mussels
4 pcs crab, cut into 2
200 grams clams
200 grams squid, cut into rings
250 grams shrimps,trimmed
250 grams fish fillet (cream dory), cut into serving size
2 bundle of string beans, cut into 2-inch long
2 pcs eggplant, sliced diagonally
1 bundle of pechay, trimmed
1 banana heart (puso ng saging), sliced diagonally
2 cloves garlic
1 onion, chopped
3/4 cup peanut butter
5 cups seafood broth
2 tsp annatto seeds (atsuete)
salt, to taste
2 tbsp cooking oil
2 tbsp cornstarch, dissolved in 1/2 cup of water
salt and pepper to taste
5 tbsp bagoong guisado (as condiment)

Seafood Kare-Kare Recipe
Steam fish fillet, crab, prawns, clam and mussels until cooked.
Slice the fish fillet in to serving sized and cut the crab in halves then set aside.
Set aside the liquid used to steam the seafood.
Heat up the oil, then put in the atsuete(annatto) seeds until the oil becomes deep red.
Remove the seeds from the oil by straining them.
Sauté garlic and onions in oil until onions become translucent.
Add the broth from which you steamed the seafood with.
Stir in the peanut butter, salt and pepper.
Add the vegetables and simmer, don’t overcook the veggies only half-done.
Add clam, mussels and prawns and simmer for another 6 minutes.
Add pechay, crab and fish fillet slices and simmer for another 3 minutes.
Serve with bagoong alamang guisado or shrimp paste.

1 Heat up the oil, then put in the achuete seeds for a couple minutes until the oil becomes deep red. Strain out the seeds.

2 Saute the garlic and onion using the achuete oil, add the shrimp broth, dissolved-peanut butter, salt, pepper, sugar. Bring to a boil.

3 Turn the heat down, and put the vegetables(except the Bok Choy leaves) into the sauce. Cover and cook for approximately 5-7 minutes or until the vegetables are half-done.

4 Add the mussels and shrimps and cook for another 10 minutes.

5 Add the dissolved rice flour into the sauce to thicken.

6 Add the Bok Choy leaves and crabs. Cook for another minute and it's ready to serve.

7 Serve with rice along with a side of Sauteed Shrimp Paste(Bagoong Alamang).

Watch Seafood Kare-Kare

Video Source: YouTube

Learn How Seafood Kare-Kare