side dish

Seafood Cream Stew with Rice Flour Puff Pastry


Rice flour does not contain gluten. In order to make the puff pastry, this recipe uses hot water to gelatinize rice flour. To make the dough, chill the dough frequently and thoroughly to prevent the butter from softening and use plastic wrap to roll out the dough instead of dusting with additional rice flour.

  • Hot water encourages rice flour to gelatinize and makes it easier to form a ball when making the dough.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.


4 servings



For the puff pastry

1¾ cups (300g) rice flour

2½ tablespoons (36g) unsalted butter, cut into ¼-inch cubes and chilled

¾ teaspoon (4.5g) salt

¾ cup (180ml) hot water

¾ cup (164g) unsalted butter for folding into the dough, chilled

1 egg yolk for glazing

For the stew

4oz/110g shrimp, shell-on, tail-on

2½ teaspoons (12ml) olive oil

⅔ (90g) onion, thinly sliced (about ⅔ cup)

½ (30g) celery stalk, thinly sliced (about ¼ cup)

1 (50g) carrot, cut into quarter-rounds (about ½ cup)

1 teaspoon (6g) garlic

2 tablespoons (30ml) white wine

2½ cups (600ml) water

1½ teaspoons (8g) chicken bouillon

3.5oz/100g salmon, thinly sliced at a 45 degree angle

3oz/80g scallops

1½ tablespoons (20g) butter

1 tablespoon (9g) rice flour

1⅔ cups (400ml) milk

Salt and pepper to taste


  1. For the puff pastry

    In a bowl, combine rice flour, chilled cubed butter, and salt. Using a pastry blender, mix hot water into the dough in small portions. Form a ball, flatten it, cover it with plastic wrap, and chill it in the refrigerator for at least 1 hour.

  2. Take out the second chunk of the butter from the refrigerator. Flatten it with a rolling pin to the firmness of the dough. Flatten the dough and fold in the butter.

  3. Place the dough in between plastic wrap, and roll into a 1/8 inch (5mm) thick sheet. Fold it into thirds, give it 90-degree turn, and fold it again into thirds. Cover with plastic wrap and chill in the refrigerator for 30 minutes. Repeat 2 times.

  4. Preheat the oven at 430°F (220°C).

  5. Roll out the dough into a 1/8 inch (5mm) thick sheet. Cut the puff pastry to make circles slightly bigger than the soup bowl.

  6. Transfer the circles onto a lined baking sheet. Whisk the egg and brush on the puff pastry. Lightly score the pastry with a knife, making a lattice pattern.

  7. Bake in the oven for 15 minutes.

  8. For the stew

    Peel off the shell and devein the shrimp, and cut in half. Heat the olive oil in a pot and sauté the shrimp shell.

  9. Add 2/3 of the vegetables and garlic, and continue to sauté. Add wine and let the alcohol cook down. Add water and chicken bouillon. Simmer for 15 minutes, then strain the soup stock into another pot.

  10. Boil the soup stock. Add shrimp, salmon, and scallops for 1 minute. Transfer them into a bowl, cover, and set aside.

  11. Heat butter in another pot and sauté the remaining 1/3 of the vegetables. When cooked thoroughly, dust with rice flour and mix well. Pour in the soup stock and milk. When the soup thickens, season with salt and pepper.

  12. Return the seafood into the soup pot. When heated, pour into individual bowls. Serve with puff pastry.


  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.