Main Courses > International Cuisine > Asian Mains > Filipino Kare-Kare

Seafood Kare-Kare

A delicious twist on the classic Filipino Kare-Kare, this version features a medley of fresh seafood in a rich and savory peanut sauce. Perfect for seafood lovers!

Prep Time
30 minutes
Cook Time
45 minutes
Servings
4-6
Ingredients
  • 500 g, peeled and deveined Shrimp
  • 300 g, cleaned and cut into rings Squid
  • 500 g, scrubbed Mussels
  • 400 g, cut into chunks Fish Fillet (e.g., Snapper or Cod)
  • 2 tbsp Annatto Seeds (Achuete)
  • 6 cups Water or Fish Stock
  • 1 large, chopped Onion
  • 4 cloves, minced Garlic
  • 1 cup Peanut Butter (smooth)
  • 0.25 cup Ground Roasted Peanuts
  • 2 tbsp Rice Flour
  • 2 tbsp, or to taste Fish Sauce (Patís)
  • To taste Salt
  • To taste Ground Black Pepper
  • 1 bunch, cut into 2-inch pieces String Beans (Sitaw)
  • 2 medium, quartered Eggplant (Talóng)
  • 1 bunch, separated into leaves Bok Choy (Pechay)

Preparing the Annatto Oil

In a small saucepan, heat 2 tablespoons of cooking oil over medium heat. Add the annatto seeds and cook for 5-7 minutes, or until the oil turns a deep orange color. Strain the oil and discard the seeds.

Sautéing Aromatics

In a large pot or wok, heat the annatto oil over medium heat. Sauté the onion and garlic until fragrant.

Making the Peanut Sauce

Add the peanut butter and ground roasted peanuts to the pot. Stir until well combined. Gradually add the water or fish stock, stirring constantly to avoid lumps. Bring to a simmer and cook for about 10 minutes, or until the sauce has thickened slightly.

Thickening the Sauce

In a small bowl, dissolve the rice flour in 1/4 cup of water. Gradually add the rice flour mixture to the peanut sauce, stirring constantly. Cook for another 5 minutes, or until the sauce has thickened to your desired consistency. Season with fish sauce, salt, and pepper to taste.

Adding the Vegetables

Add the string beans and eggplant to the peanut sauce. Cook for about 5-7 minutes, or until the vegetables are tender-crisp.

Adding the Seafood

Add the shrimp, squid, mussels, and fish fillet to the pot. Cook for about 5-7 minutes, or until the seafood is cooked through. Add the bok choy and cook for another 2-3 minutes, or until wilted.

Serving Seafood Kare-Kare

Serve the Seafood Kare-Kare hot with a side of steamed rice. Garnish with chopped peanuts and a dollop of shrimp paste (bagoóng alamang), if desired.

Nutrition Facts Estimated per 100g of product

Calories: 150-200 kcal
Protein: 10-14g
Fat: 8-12g
Carbohydrates: 6-10g
Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Other Considerations for Nutrition

This seafood Kare-Kare is a good source of protein and omega-3 fatty acids. Be mindful of the sodium content from the fish sauce and shrimp paste. If you have shellfish allergies, avoid this recipe.

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FAQ

  • Can I use other types of seafood?

    Yes, you can use any of your favorite seafood like clams, scallops, or lobster.
  • How do I clean mussels?

    Scrub the mussels thoroughly under cold running water. Remove any beard (the fibrous strands) by pulling it towards the hinge of the shell.
  • Can I make this spicier?

    Yes, you can add a pinch of chili flakes or a chopped chili pepper to the sauce while sautéing the aromatics.