Magic Saucy Seafood Fest Recipe
by Chef Boy Logro
1 kilo alimango, halved
¼ kilo clams
¼ kilo mussels
¼ kilo shrimps
1 8-gram sachet MAGGI MAGIC SARAP
1 tbsp sugar (or to taste)
2 tbsp thinly-sliced ginger
1 cup water
½ cup oyster meat
¼ cup sliced leeks
½ cup Oyster Sauce
¼ cup oil
½ cup onion rings
2 medium red bell peppers, sliced
2 packs All-purpose Cream
Instructions:
1. Bring water to a boil in a large pot. Add alimango and cook covered for 5-10 minutes (depending on the size). Remove alimango, let cool and cut into serving pieces, cracking the claws.
2. Return liquid to boiling and add clams and mussels, cooking covered for 1 minute. Remove mussels and clams, discarding any that did not open. Reserve liquid.
3. Heat half the oil in a large pan. Saute shrimp for 1 minute and set aside.
4. In the same pan, add remaining oil. Saute ginger, onion, leeks and bell peppers until fragrant. Add Oyster Sauce and All-purpose Cream. Season with MAGGI MAGIC SARAP and sugar and let simmer for 2 minutes.
5. Add seafood and oyster meat to the pan. Cook for 1 minute more and remove from heat.
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