ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Cooking SE Asian frozen "seafood mix"
New Posts  All Forums:Forum Nav:

Cooking SE Asian frozen "seafood mix"

post #1 of 3
10/15/08 at 6:49pm
Thread Starter 
I've had fun with frozen "seafood mix" from Thailand and Vietnam. I'm talking about squid, little octopus legs, oysters, medium shrimp and sometimes other stuff.

It's not fancy at all, but I have fun with it. One thing I like to do is simmer it in a canned green curry sauce from Thailand (Aroy-D brand). I have it with rice or noodles.

Have any of you tried similar frozen "seafood mix"? If so, what do you do with it?
Reply

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
The Making of a Chef Innovator, without the Pomp
Great product that allows you to manually adjust the sharpening angle for each knife
post #2 of 3
10/15/08 at 7:29pm
Yeah that's all it's good for really, a seafood curry of some kind.
Reply
post #3 of 3
10/17/08 at 3:45am
Have tried it - usually in a sauce over pasta or noodles or rice. It's ok. Can't always identify what's in there - it's called a seafood marinara mix here. Looks like octopus legs, mussels, mini scallops/cockles/clams, really tiny shrimp, other unidentified stuff :) Only used it a few times - rest of the crew here don't like it (sigggh). They are boring at times - my experimental side is busting to get out but....ah well. Some day. They are gradually improving. By the time I'm 70 they may eat scallops

DC
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
The Making of a Chef Innovator, without the Pomp
Great product that allows you to manually adjust the sharpening angle for each knife
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Cooking SE Asian frozen "seafood mix"