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Recipes - bamboo shoots with seafood......
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Bamboo shoots with seafood recipes

Preparing bamboo shoots...

Once the shoots are harvested, refrigerate them immediately. Because of the heat generated in the tips of the shoots, they will spoil very quickly. If used raw, remove and discard the top 1/3 of the shoot as this is where the high concentrations of harmful chemicals are located. For all cooked dishes, par-boil 1 to 3 times depending on the variety and taste desired. The first par-boiling will remove the acid and most of any acrid taste. After par-boiling, cut shoots in sizes for the dish to be prepared.

Bamboo Shoots and Fried Shrimp in Red Gravy


4 to 6 shrimp
3 ounces vegetable oil
1 1/2 ounces ketchup
2 ounces bamboo shoots
ground black pepper
cooking wine
salt, to taste
Worcestershire sauce, to taste


Slit backs of shrimp, remove veins and clean. Fry shrimp in oil with shells on until they turn red. Add bamboo shoots, ketchup and other seasonings and fry until aroma of shrimp comes out.

Bamboo Shoots and Prawn Toast


11 ounces raw medium prawns.
1 clove garlic, finely chopped
1/4 pound parboiled bamboo shoots
1 tablespoon chopped coriander
1" piece fresh ginger, peeled
2 eggs, separated
1/4 teaspoon pepper
1/4 teaspoon salt
12 slices white bread
1 cup seasame seeds
Peanut oil or other vegetable oil
Sweet chili sauce


Using a food processor, add prawns, garlic, bamboo shoots, coriander, ginger, egg whites, pepper and salt until smooth. Cut bread into quarters. Brush top of the bread with lightly beaten egg yolk. Then spread with prawn mixture and sprinkle with sesame seeds.
Deep fry, putting the toast in prawn side down until both sides are golden brown.
Drain and serve with sweet chili sauce.

Bamboo, Fish and Pumpkin Soup

"Beko" Indonesian


1 pumpkin
1/2 dried fish
1 cup parboiled sliced bamboo shoots
1 coconut for making coconut milk
3 coriander leaves
10 tamarind leaves
2 chilis


Peel the pumpkin and chop coarsely. Then boil until it is soft. Rinse the pumpkin under cold running water and drain, then set aside. Clean and prepare the fish by slicing into fillets. Cut the fish fillets into small, bite-size pieces. Crush the chilis and the salt, and cut the coriander leaves and tamarind leaves into small pieces. Place the coconut milk, the pumpkin, and the bamboo shoots into a pot, along with the spices and bring to a boil. Add the fish and cook for another 10 minutes until the fish is tender, but not overdone.

Fish Soup with Bamboo and Pineapple

Can Mang Chua Thom Vietnam


1/2 pound parboiled bamboo shoots, sliced
1/2 pineapple
1 teaspoon sugar
2/3 pound perch, pike, sunfish or bream fillet
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 teaspoon hot dipping sauce
1/2 lime - juiced
2 tablespoons vegetable oil
1 1/2 teaspoon mint - chopped


Peel pineapple - remove woody center and eyes. Cut pineapple into chunks. Cut fish into 1/4 inch pieces. Heat oil in wok. Add pineapple chunks and drained bamboo shoots - sauté 3-4 minutes. Sprinkle with sugar. In large saucepan, bring 1 cup water and 1/4 teaspoon salt to a boil. Add fish pieces - season with ginger, white pepper, hot dipping sauce and lime juice. Add sautéed bamboo shoots and pineapple junks - simmer 2-3 minutes. Spoon into a large bowl - sprinkle with mint.

Serves: 4