Cooking with Surimi: Asian Shrimp Surimi and Vegetables Stir-Fry
Manufacturing and fish processing companies has found a way to turn leftover and scrap pieces of fish and other raw materials into a high value, edible, protein product with a wide range of attractive and delicious uses
Surimi is one such product – a popular fish-based food product specifically intended to mimic the texture, consistency and color of the meat of lobster, crab and other shellfish. For Surimi to be sold as high-value product, the edible proteins in fish and shellfish must be processed with the utmost care.
Surimi comes in a variety of shapes, which resemble shrimp, scallops, crab, and lobster tail. It is available breaded or unbreaded, frozen or thawed. Use Surimi in recipes calling for shellfish.. People who are allergic to shellfish can safely use Surimi products, please read the label for exact ingredients. For years Surimi has been used in Jewish cuisine as part of the “New Jewish Cuisine” culture.Taking traditional Jewish foods and adding a modern twist to it.
Frying and Cooking with Surimi
When deep frying or cooking, breaded Suimi, with oil in a Wok or skillet, it should be at least 1 1/2 inches deep and if you are using a fryer, the cooker should be 1/2 full. The temperature for frying is 375°F (190°C), use oil with a high smoke point and a thermometer to monitor the temperature.. Slip breaded Surimi into hot oil. Cook until brown, 2 to 3 minutes. When using Surimi in cooked dishes, add it during the last few minutes, just until it’s heated through. Cooking Surimi too long will cause it to toughen.
When storing Surimi, wrap thawed Surimi in plastic and store in the refrigerator for up to five days. Frozen Surimi will keep in the freezer for two months. To thaw Surimi remove from plastic bag and put in a pan in the refrigerator for 24 hours.
At 84 calories, Surimi is low in sodium (85g), with almost 13 grams of protein and a total fat content of 0,76 grams. Surimi is an excellent source of Selenium, Vitamin B-12 and omega-3 fatty acids.
Shrimp Surimi and Vegeable Stir-fry
Servings : 4
2 tablespoons Canola oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
½ cup carrots, slice thin
1/2 cup onions, sliced
1/2 red bell pepper, julienne
1/2 yellow bell pepper, julienne
1/2 cup zucchini, julienne
1 cup snow peas , sliced into strips
2 tablespoons Hoisin sauce
1 cup mushrooms, sliced
1 tablespoon Soy sauce
2 cups shrimp Surimi seafood
2 tablespoons Sesame oil
Hot cooked rice: Spice up your rice with grated ginger andhoisin sauce.
- Place oil in wok or large saute pan or skillet, heat until oil begin to smoke add garlic, carrots, onions, peppers, zucchini, , and snow peas, saute for 3 to 5 minutes, you want your vegetables to remain crisp throughout this cooking process.
- Add Hoisin sauce and give it a good stir, add mushrooms, Surimi shrimp and soy sauce and cook for 2 minutes.
- Remove from heat, season with salt and cracked pepper, to your taste, stir in Sesame seed oil. Serve over hot rice, garnish with chopped scallions. For some acid, drizzle 2 teaspoons lemon juice and sitr before toppin rice.
Other garnishes; sliced ginger, toasted sesame seeds, roasted pine nuts, and water chestnuts.
Vegans and Vegetarians:
Surimi tofu can be found in the forzen section of your Asian supermarket. Surimi Tofu cost abit more than regular Tofu, You will be pleased at the flzvor this product has. It has the texture and taste of something similar to a fish cake. As with all recipes, i tested this one and tried it. I am neith Vegan or Vegetarian, But this particlar recipe was delicious with just the right amount of texture and crunch.
Surimi Tofu and Vegetable Stir-fry
Surimi and Surimi Seafood, Second Edition
Editor(s): Jae W. Park, Oregon State University, Astoria, USA
What is Surimi