Baked Seafood in Cheese Sauce

Method

1. Peel and rinse 300g shrimp, rinse 200g squid and cut it into bite sized pieces, and cut 3 crab sticks into lengths.
2. Peel half an onion, rinse it and dice it. Rinse 100g button mushrooms and cut them into bite sized pieces.
3. Set the heat to medium and put 20g unsalted butter in the pan. Once it melts, add the onion and stir. Add the shrimp, squid and mushrooms and stir fry for about 3 minutes over high heat.
4. Add the crab sticks, 1 teaspoon ground black pepper and 1/2 teaspoon salt, stir fry for another 2 minutes and turn off the heat.
5. Make the sauce: put 20g unsalted butter in a pan and once it melts add 10g all purpose flour, stirring for about 5 minutes.
6. Add 200ml unsweetened oat milk, 100g whipping cream, 2 slices of cheddar cheese and 1 tablespoon of the kOBE Monk Fruit Blend mixed with unsweetened oat milk at 47 parts blend to 53 parts milk, and stir over low heat for about 5 minutes.
7. Fold the stir fried seafood into the sauce, adjust the seasoning and turn off the heat.
8. Heat the oven to 170C for 5 minutes. Transfer the mixture to a baking dish, scatter 50g mozzarella cheese over the top and bake for 7 minutes at 170C.

Tips

• Choose live shrimp with translucent shells and tails and legs tucked in, passing over stiff straight ones with splayed legs as they may be pumped with water.
• Choose squid with clear eyes, firm flesh and a bright milky white body.
• Whipping cream is sold at baking supply shops, and cooking cream stands in with a less rich sauce.
• The oat milk mixture is thinner, so give it 15 minutes in the fridge before it goes into the sauce.
• Pour the milk in a little at a time with steady stirring, since all at once the sauce clumps around the whisk.