Chili Paste Combo Recipe
Shrimp, squid, fish, crab claw, imitation crab meat, scallop, mussel, house special red chili paste, green onions, mushroom, and bell pepper.
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Ingredients
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Chef's Specialties
Method
Chef's Specialties
- 1
Prep and marinate
Rinse all seafood and pat dry. In a large bowl, whisk together the house special red chili paste, minced garlic, minced ginger, soy sauce, and Shaoxing wine. Add shrimp, squid, fish pieces, crab claws, imitation crab meat, scallops, and mussels; toss to coat evenly. Let marinate for 15-20 minutes to develop flavor.
- 2
Prepare aromatics and vegetables
Thinly slice mushrooms and bell pepper. Cut green onions into 1-inch pieces and reserve the green tops for garnish. Keep minced garlic and ginger ready.
- 3
Stir-fry aromatics and build base
Heat 2 tbs vegetable oil in a large wok over high heat until shimmering. Add the minced garlic and ginger; stir-fry 30-45 seconds until fragrant. Add the marinated seafood along with the sauce; stir-fry for about 2-3 minutes until the seafood just begins to cook and color develops.
- 4
Add vegetables
Add mushrooms and bell pepper; continue stir-frying for 2 minutes until vegetables are crisp-tender and coated with sauce.
- 5
- 6
Season and balance
Uncover and stir in salt and white pepper. If desired, balance heat with 0.5 tsp brown sugar. Adjust soy sauce for saltiness if needed.
- 7
Finish and garnish
Toss in 1-2 more pieces of green onion toward the end for brightness. Transfer to a serving platter and garnish with the remaining green onion tops.
- 8
Serve
Serve hot with steamed rice or noodles as desired.
