Seitan Seafood
Source of Recipe
the web
Recipe Introduction
(Scallops, Fish, Clams, Shrimp)
List of Ingredients
Gluten Dough
2 1/2 cups pure gluten powder (vital wheat gluten)
2 cups cold water
Cooking Broth
4 cups water
6 inch / 15 cm piece kombu seaweed
1 1/2 Tbsp salt
4 dried Chinese black mushrooms
2 Tbsp lemon juice
1 Tbsp sugar
1 tsp dried garlic Recipe
To make the raw gluten, mix together the gluten flour and the water. Mix
until if forms a smooth, firm dough. Knead briefly. Keep your hands wet
when handling the dough for the rest of steps. For Scallops: Shape the raw
gluten dough into a long roll about 1 inch / 2.5 cm in diameter. Cut into
little rounds like very thin scallops. Mix the cooking broth ingredients
and bring to a boil. Drop in the gluten rounds and simmer for 30 minutes.
Refrigerate overnight in the cooking broth. For Fish: flatten the raw
gluten into very thin fillet shapes. If your pieces are too big, just cut
them. Mix the cooking broth and bring to a low boil. Add the gluten
fillets and return to a low boil, rather than a simmer and cook for 30
minutes. this makes a softer seitan. Refrigerate overnight in the cooking
broth. For Clams: Tear the raw gluten into tiny bits. Bring the cooking
broth to a boil and drop in the gluten pieces. Boil for 3 minutes and
refrigerate overnight in the cooking broth. For Shrimp: cut the raw gluten
into little wedge shapes about 1 1/2 / 3.5 cm long and 1/2 inch / 1.5 cm
thick. Mix the cooking broth and bring to a simmer. Drop in the gluten and
simmer for 30 minutes. Refrigerate overnight in cooking broth. Remember
that seitan expands quite a bit so whatever shape you cut, make the pieces
at least half as small as you want them to be. Seitan seafood can be used
in stir-fries or batter-fried and served with a dipping sauce. Adding some
nori or dulse seaweed flakes to the batter gives it a more seafood taste.
|
|
member logon
