Create Delicious Air-Fried Seafood in Minutes

Indulge in the allure of seafood with 3 quick and easy air fryer recipes.

1. Quick and Easy Air-Fried Seafood Delights

Seafood is a tempting dish; explore 3 cooking methods below using an air fryer. 

Air fryers are a favorite among homemakers for their convenience. Discover delectable dishes prepared with this versatile appliance.

For 500g of cuttlefish, prepare a seasoning mix with Sa-Te pho, ground lemongrass, garlic, shallots, pho cooking oil, honey, Korean chili powder, chili sauce, and broth powder. Clean the cuttlefish, coat with the seasoning, and air-fry at 170 degrees for 10 minutes, flipping once.

Grilled oysters with quail egg and luscious shallot fat

For this exquisite dish, procure oysters with intact shells. Extract the succulent flesh after a thorough wash, or opt for pre-prepared oyster meat. Additionally, gather quail eggs. Heat oil in a pan, add garlic and sauté until fragrant. Introduce 10g of unsalted butter, allowing it to melt and mix with the aromatic garlic. Transfer this shallot fat concoction into a bowl containing finely chopped shallot leaves, adding a pinch of seasoning powder or broth mix for a delectable taste. Prior to grilling, prepare a small aluminum tray by greasing it with a layer of butter or cooking oil. Arrange two oyster meats in the tray, crack a quail egg onto them. Next, preheat the deep fryer to 170 degrees Celsius for 5 minutes. Place the oyster tray on the grilling rack and cook at 170 degrees Celsius for 4-5 minutes. Finally, remove from heat, drizzle the shallot fat and aromatic sautéed shallots on top, sprinkle a dash of ground pepper, and indulge in the culinary delight.

Baked razor clams with shallot-infused butter

Razor clams: 1kg, shallot leaves: a small handful, sautéed shallots: 1/2 bowl (rice bowl size), unsalted butter (Anchor or President): 10 grams, minced garlic: 1 teaspoon, cooking oil: 50ml

Method
Rinse razor clams in water to rid them of sand, use a brush to clean the shells. Submerge the clams in a pot, add a few stalks of lemongrass without water, heat the pot, flip the clams, and remove them once they slightly open. Discard one side of the shell, leaving the shell with the clam intact.
Finely chop shallot leaves, pour oil into a pan, add garlic and sauté until fragrant. Then add 10g of unsalted butter, let it melt and mix with the fragrant garlic, pour it immediately into a bowl of finely chopped shallot leaves, add a bit of seasoning powder, and mix well to taste.
Before baking, preheat to 180 degrees Celsius for 5 minutes. Arrange razor clams on a tray, drizzle the shallot-infused butter on top, bake at 180 degrees Celsius for 4 minutes. Finally, remove the clams, sprinkle fragrant sautéed shallots and roasted peanuts, and the dish is complete.