Ningbo Seafood Tart

Ningbo Seafood Tart is a delightful gluten-free dish that combines a crispy rice flour base with an array of fresh seafood and aromatic herbs, bringing the flavors of coastal China to your table. Each bite is a perfect balance of savory, umami, and a hint of spice, making it a unique twist on traditional pizza.

Ingredients

• Rice flour - 150 grams
• Tapioca starch - 50 grams
• Water - 200 ml
• Salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Shrimp, peeled and deveined - 100 grams
• Squid, cleaned and sliced - 100 grams
• Scallops - 100 grams
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Chili flakes - 1/2 teaspoon
• Spring onions, chopped - 2 tablespoons
• Cilantro, chopped - 2 tablespoons
• Lemon juice - 1 tablespoon
• Soy sauce (gluten-free) - 1 tablespoon

Steps

1. In a mixing bowl, combine rice flour, tapioca starch, salt, and water. Stir until smooth to form the tart base.
2. Heat olive oil in a non-stick skillet over medium heat. Pour in the rice flour mixture, spreading it evenly to form a thin crust.
3. Cook for 5-7 minutes until the base is set and lightly golden, then carefully flip and cook for another 3-5 minutes. Remove from heat and set aside.
4. In the same skillet, add garlic and ginger, sautéing for 1 minute until fragrant.
5. Add shrimp, squid, and scallops to the skillet, cooking for 3-5 minutes until the seafood is cooked through.
6. Stir in chili flakes, spring onions, and soy sauce, cooking for an additional 2 minutes.
7. Remove from heat and drizzle with lemon juice and sprinkle with cilantro.
8. Top the rice flour base with the seafood mixture, slice, and serve warm.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in protein from seafood, promoting muscle health.
• Contains healthy fats from olive oil, beneficial for heart health.

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