Name: Three Seas (Chau Sam Sin)
Cuisine: China
Ingredients: ¾ teaspoon sugar; 1 teaspoon light soy sauce; 1 teaspoon sesame oil; 8 ounces crab meat, picked over; 2 garlic cloves, minced; 8 scallions, white portions only: slice lengthwise into quarters, then into 1½-inch pieces; 8 fresh water chestnuts: peel, wash, dry, slice thinly; 8 ounces shrimp: shell, devein, wash, dry; ½ cup bamboo shoots: cut into pieces ½ inch by 1½ inches; 2 slices of fresh ginger; 1 tablespoon cornstarch mixed with 7 tablespoons fish broth; 8 ounces uncooked lobster tail: remove meat from shell and devein, slice lengthwise, then cut into ½-inch pieces; ½ teaspoon ginger juice mixed with 1 teaspoon white wine; Pinch of white pepper; 5½ tablespoons peanut oil; 1 cup fresh asparagus, tip halves only: remove scales, wash, dry, cut diagonally at ¼-inch intervals; ¾ teaspoon cornstarch; ¼ teaspoon salt; 1½ teaspoons oyster sauce

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

8 ounces shrimp: shell, devein, wash, dry
8 ounces uncooked lobster tail: remove meat from shell and devein, slice lengthwise, then cut into ½-inch pieces

Method

Marinate shrimp and lobster separately for 30 minutes. Reserve.
Heat a wok over high heat, add 2 tablespoons peanut oil, coat the wok with a spatula, and add 1 slice of ginger. When a wisp of white smoke appears, add asparagus and bamboo shoots; stir-fry together fo