Seafood and Perilla Leaf Pasta with a Surprising Twist
A Curious Combination: Try Our Seafood Perilla Leaf Pasta Recipe!
Have you only ever enjoyed perilla leaves with meat? If you’ve only tried them marinated or as wraps, today you can savor them in a completely new way. This dish is surprisingly harmonious, much like our famous ‘Seaweed Pasta’. Enjoy a unique combination that’s unlike anything you’ve tasted before!
Ingredients
- 3 Perilla leaves
- 1 cup frozen mixed seafood (generous amount, using a paper cup)
- 1/2 Onion
- 2 cloves Garlic
- 1 Red chili pepper
- 1/6 Lemon
- A little Scallion
- 5 Cherry tomatoes (optional)
Cooking Instructions
Step 1
First, wash and prepare all the ingredients for today’s ‘Seafood Perilla Leaf Pasta’. Fresh ingredients are the start of a delicious meal!
Step 2
Thinly slice the garlic. Wash the perilla leaves, pat them dry, then roll them up and slice them into thin strips. This step is crucial for bringing out the fragrant aroma of the perilla leaves.
Step 3
Prepare two separate pots: one for boiling the pasta and one for sautéing the seafood. First, add 1 tablespoon of olive oil to the pan for sautéing the seafood.
Step 4
Fill the pasta pot with water (more than half full) and bring it to a rolling boil after dissolving 1 teaspoon of salt. The salt helps to season the pasta as it cooks.
Step 5
Once the pan is heated over medium heat, add the chopped scallions and sliced garlic. Sauté them until they become fragrant. Be careful not to burn the garlic; a gentle sauté is best.
Step 6
When the garlic turns golden and releases its aroma, add the red chili pepper and sauté together. If you prefer a spicier kick, you can use a Korean chili pepper (cheongyang pepper).
Step 7
Now, add the seafood to the pan. If using frozen mixed seafood, it’s best to thaw it and drain any excess water before adding. Cook over high heat for a short time to preserve the fresh flavor of the seafood.
Step 8
To eliminate any fishy smell and enhance the flavor, squeeze in fresh lemon juice. Add 1 tablespoon of cooking wine to further remove any seafood odor.
Step 9
When the water in the pasta pot is boiling vigorously, add the pasta and cook according to the package directions or until al dente. Do not discard the pasta water; reserve some of it as it will be used for the sauce.
Step 10
Once the seafood is partially cooked, add the thinly sliced onion and sauté together. The onion will caramelize and blend beautifully with the seafood.
Step 11
As the onion becomes translucent, add the cherry tomatoes. These add a lovely color and a touch of acidity, but you can omit them if you prefer.
Step 12
Add about one ladleful of the reserved pasta water to the pan to create a light sauce. Sauté everything together until well combined. Finally, adjust the seasoning with 3-4 pinches of salt to your taste. A sprinkle of black pepper will also enhance the flavor.
Step 13
Carefully remove the perfectly cooked pasta from the pot, drain it slightly, and immediately transfer it to the pan with the sautéed ingredients.
Step 14
Toss the pasta with the sautéed seafood and vegetables in the pan. It’s important to mix them well, as if you’re coating the pasta with the sauce.
Step 15
Add the remaining 1 tablespoon of olive oil to the pan and stir everything together until the pasta and ingredients are glossy and well combined. Then, remove from heat. This step ensures the sauce adheres perfectly to the pasta.
Step 16
Generously top the finished pasta with the thinly sliced perilla leaves. The fresh aroma of the perilla will further elevate the pasta’s flavor.
Step 17
Gently toss the perilla leaves with the pasta, and your unique and delicious ‘Seafood Perilla Leaf Pasta’ is ready! Enjoy this special dish right away!