Tweaking my Karekare recipe to make into seafood instead of the usual beef was not at all difficult.
I chanced upon a Kare-kare seafood dish in one of the Filipino parties I went to. I surely didn't miss the beef there.
If you are familiar with cooking Kare-kare, this dish is such a cinch...
Just like the beef version, the sauce is yellow-orange but with a strong seafood taste, and flavored with ground peanuts and thickened by rice grains that have been toasted and powdered.
The crabs are steamed or boiled separately, sliced in serving pieces and added in the end. The vegetables, especially the eggplant and string beans are cooked in the sauce first before adding the shrimp and mussels.
I suggest not to add squid since it will overpower the taste and you might miss removing the ink sac and have a blackened sauce instead of yellow orange...you wouldn't want that.
YOUR SHOPPING LIST FOR KAREKARE RECIPE FOR SEAFOOD:
IN THE PANTRY:
1 Heat up the oil, then put in the achuete seeds for a couple minutes until the oil becomes deep red. Strain out the seeds.
2 Saute the garlic and onion using the achuete oil, add the shrimp broth, dissolved-peanut butter, salt, pepper, sugar. Bring to a boil.
3 Turn the heat down, and put the vegetables(except the Bok Choy leaves) into the sauce. Cover and cook for approximately 5-7 minutes or until the vegetables are half-done.
4 Add the mussels and shrimps and cook for another 10 minutes.
5 Add the dissolved rice flour into the sauce to thicken.
6 Add the Bok Choy leaves and crabs. Cook for another minute and it's ready to serve.
7 Serve with rice along with a side of Sauteed Shrimp Paste(Bagoong Alamang).
(Learn more about COOKING RICE, THE FILIPINO WAY.)