Seafood Nanza Wans
Seafood Nanza Wans
Homemade ‘Seafood Nanza Wans’: A Delicious Chinese Dish with Tuna Cans and a Special Touch (Perfect for Drinks & Entertaining)
This is a delightful Seafood Nanza Wans made with tuna can and shrimp meatballs, a rich broth simmered from semi-dried squid, and a medley of fresh vegetables. It’s surprisingly easy to make at home and is perfect as a sophisticated appetizer or a delicious accompaniment to drinks. I’ve added my own special tips to make it even more flavorful!
Main Ingredients- 135g Canned Tuna (drained)
- 170g Shrimp (peeled and deveined)
- 170g Semi-dried Squid
- 40g Dried Wood Ear Mushrooms (rehydrated)
- 15 cloves Garlic
- 2cm piece of Ginger
- 1 stalk of Scallion (Green Onion)
- 60g Carrot
- 90g Bok Choy
- 50g Bell Pepper (various colors recommended)
- 70g Enoki Mushrooms
- 5 Tbsp Olive Oil
- 700ml Water
- 2 Tbsp Vinegar (for squid broth)
Meatball & Sauce Seasonings- 300ml Squid Broth (prepared in Step 2)
- 0.7 Tbsp Oyster Sauce (approx. 10g)
- 2 Tbsp Tsuyu (Japanese dipping sauce)
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 3.5 Tbsp Cornstarch (mixed with 3 Tbsp water)
- 2 Tbsp Vinegar (for sauce)
- 3 Tbsp Egg White (approx. 1 egg)
- 1 Pinch of Salt (for seasoning meatballs)
- 300ml Squid Broth (prepared in Step 2)
- 0.7 Tbsp Oyster Sauce (approx. 10g)
- 2 Tbsp Tsuyu (Japanese dipping sauce)
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 3.5 Tbsp Cornstarch (mixed with 3 Tbsp water)
- 2 Tbsp Vinegar (for sauce)
- 3 Tbsp Egg White (approx. 1 egg)
- 1 Pinch of Salt (for seasoning meatballs)
Cooking Instructions
Step 1
1. **Prepare the Semi-dried Squid:** Remove the outer skin from the semi-dried squid and rinse it clean. If the skin is difficult to remove, cover the squid with a paper towel and peel; it should come off more easily. 2. **Score the Squid:** Cut the squid body lengthwise in half. 3. **Score:** Make crisscross cuts (scoring) on the cut surface. This helps to tenderize the squid. 4. **Slice:** Slice the scored squid into approximately 1.5 cm wide pieces.
Step 2
In a pot, combine 700ml of water, the sliced squid, and 2 Tbsp of vinegar. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Skim off any foam that rises to the surface. To prevent boiling over, place the lid on askew and simmer until the squid is tender.
Step 3
After simmering for about 50 minutes, the squid will be very tender, and the liquid will have reduced by half, creating a concentrated broth. This squid broth will be the flavorful base for our Nanza Wans sauce today. Set the broth aside.
Step 4
**Prepare the Vegetables:** Separate the bok choy leaves and wash them thoroughly under cold running water at least three times. Drain well in a colander. Slice the bell pepper into approximately 2cm pieces. You can cut the carrot into decorative shapes using a small cutter or slice it into 1cm thick rounds. Soak the dried wood ear mushrooms in lukewarm water for about 30 minutes until rehydrated, then slice them into bite-sized pieces.
Step 5
1. **Prepare the Shrimp:** Peel and devein the shrimp, then rinse them clean. (Using thawed frozen shrimp makes this step much easier.) 2. **Mash:** Lightly mash the shrimp with the flat side of a knife. 3. **Mince:** Finely mince the mashed shrimp. 4. **Done:** Finely minced shrimp will add a chewy texture to the meatballs.
Step 6
To the minced shrimp, add the mirin (2 Tbsp), tsuyu (2 Tbsp), a pinch of salt, and a dash of pepper. Mix well until a sticky paste forms. It’s important to mix until the seasonings are evenly distributed.
Step 7
Add the egg white (3 Tbsp) to the shrimp mixture and mix again until the mixture becomes smooth and cohesive. The egg white helps make the meatballs tender and moist.
Step 8
Add the drained canned tuna to the mixture. Gently combine everything without overmixing, ensuring the tuna is evenly incorporated into the shrimp paste. Your delicious meatball mixture is now ready.
Step 9
**Cook the Meatballs:** Scoop spoonfuls of the mixture and shape them into flattened round meatballs. Heat 3 Tbsp of olive oil in a pan over medium-low heat. Carefully place the meatballs in the pan and cook them until golden brown on both sides. Cook them gently to ensure they cook through completely.
Step 10
**Prepare the Cornstarch Slurry:** In a small bowl, combine 1.5 Tbsp of cornstarch with 3 Tbsp of water. Stir until completely smooth and lump-free. This will be used to thicken the sauce.
Step 11
**Sauté Aromatics for Sauce:** You can use the same pan you used for the meatballs, or a clean one. Heat 2 Tbsp of olive oil over medium heat. Add the carrots, chopped scallion, whole garlic cloves, and sliced ginger. Sauté for about 2 minutes until fragrant. Pour in the reserved 300ml of squid broth.
Step 12
Once the broth begins to simmer, add the remaining sauce seasonings: 0.7 Tbsp oyster sauce, 2 Tbsp tsuyu, 2 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp vinegar. Stir well. This forms the flavorful base of your Nanza Wans sauce.
Step 13
When the sauce comes to a boil, add the cooked squid, bok choy, enoki mushrooms, rehydrated wood ear mushrooms, and the browned meatballs to the pot. Once it starts bubbling gently, reduce the heat to low and let it simmer briefly for the flavors to meld together.
Step 14
**Thicken the Sauce:** While simmering on low heat, gradually pour in the cornstarch slurry, stirring constantly until the sauce reaches your desired consistency. Be careful not to make it too thick. Continue stirring for about 30 seconds after reaching the desired thickness, then turn off the heat. The sauce should coat the ingredients lightly.
Step 15
**Finishing Touches:** Turn off the heat, drizzle with 1 Tbsp of sesame oil, and sprinkle with a pinch of black pepper. Give it a quick stir for a final boost of aroma and flavor. Your delicious Seafood Nanza Wans is ready!
Step 16
The homemade squid broth turned out incredibly rich and savory! I was pleasantly surprised by how delicious the shrimp and tuna meatballs were. With a generous amount of colorful vegetables, this Seafood Nanza Wans is not only visually appealing but also packed with flavor and nutrients. It’s an impressive dish perfect for entertaining guests. I highly recommend you give it a try!
