Chef Trần Văn Toản
One of O Macanese Restaurant’s bestsellers, Seafood Cataplana bringing the Portuguese flavours with the freshest of ingredients, which are then stewed in shrimp sauce combined with cinnamon, star anise and Portuguese port wine. A creamy, smooth dish, fragrant from the scent of cinnamon and star anise in the sauce, and juicy from the seafood.
Ingredient:
For the shrimp sauce:
- 1.5kg shrimp shell
- 20ml olive oil
- 200g onion, sliced
- 50g garlic, minced
- 2 whole bay leaves
- 10g turmeric powder
- 15g unsalted butter
- 15g tomato paste
- 2 litres of water
- 5 sprigs of parsley
For the seafood:
- 70g sea bass
- 3 prawns
- 3 black mussels
- 6 clams
- 100g squid
- 30ml olive oil
- 50g chorizo
- 20g prosciutto
- 50g onion
- 50g green capsicum
- 20ml whipping cream
- 20g garlic, minced
- 1 whole bay leaf
- 20ml Cognac
- 100ml prawn stock
- Star anise flaked
- Cinnamon
- Port wine
Seafood Cataplana
Method:
To prepare the shrimp sauce:
- Stir-fry tiger prawns with olive oil until cooked red.
- Stir-fry onion, garlic, bay leaves, turmeric powder, then add tomato paste and butter.
- Add 1 tablespoon of cognac, burn all the alcohol, then pour 2 litres of water and simmer for about 30 minutes.
- Blend until smooth, then filter to get the liquid.
To cook the seafood cataplana:
- Stir-fry prosciutto and chorizo with olive oil until slightly browned, then move to a plate next to the soup.
- Add a little butter to the pan and stir-fry the onions and bell pepper until soft, then add the seafood, prosciutto, chorizo and bay leaves to the pan. Stir-fry with 1 ladle of Port wine.
- Add shrimp sauce, cinnamon, and coriander flowers and cook until done.
- Place on a plate sprinkled with parsley, serve with bread or white rice
Seafood Cataplana is available at O Macanese Restaurant, Ground floor, Mövenpick Hotel Hanoi Centre, 83A Lý Thường Kiệt St, Hoàn Kiếm Dist, Hà Nội. For reservation, please dial +84 24 3822 2800. VNS
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