Seafood Spicy Hot Pot

March 23, 2025 15 Minutes Advanced

Nutritional Information

520 kcal
Calories
32g
Protein
28g
Carbohydrates
29g
Fat
Recipe Hot Dishes
Seafood Spicy Hot Pot

This Spicy Seafood Stir-Fry with Five-Spice Oil is a bold and aromatic dish that brings together fresh seafood, crisp vegetables, and a rich, fragrant sauce. Succulent shrimp, tender squid, and bouncy fish balls are stir-fried with zucchini, carrots, and mushrooms in a fiery blend of Pixian bean paste, hot pot base, and homemade five-spice oil. The dish starts with infusing oil with five-spice powder for deep, warming notes, then builds layers of flavor with garlic, ginger, and dried chilies. A quick blanch ensures the vegetables stay crisp-tender while the seafood remains juicy. Finished with a splash of soy sauce, a hint of sugar, and fresh cilantro, this stir-fry is a perfect balance of heat, umami, and sweetness. Ideal for spice lovers, it’s a restaurant-worthy meal that’s easy to make at home!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Prepare all the ingredients.
Step 1
2
Step 2
Prepare the spicy oil ingredients.
Step 2
3
Step 3
Heat oil in a wok, add five-spice powder and fry until fragrant over low heat.
Step 3
4
Step 4
Remove the spices and set aside the five-spice oil for later use.
Step 4
5
Step 5
Wash and chop all the vegetables.
Step 5
6
Step 6
Boil water in the wok, blanch the carrots and zucchini, and set aside.
Step 6
7
Step 7
Blanch the squid.
Step 7
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Step 8
Then blanch the large shrimp.
Step 8
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Step 9
Prepare the seasonings.
Step 9
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Step 10
Add the five-spice oil to the wok.
Step 10
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Step 11
Stir-fry dried chili peppers until fragrant.
Step 11
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Step 12
Add scallions, ginger, and garlic.
Step 12
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Step 13
Add Pixian bean paste and hot pot base.
Step 13
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Step 14
Stir-fry until fragrant, then add zucchini, carrots, and mushrooms, and stir-fry.
Step 14
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Step 15
Add fish balls and stir-fry for a moment.
Step 15
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Step 16
Add large shrimp and continue stir-frying.
Step 16
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Step 17
Add cooking wine.
Step 17
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Step 18
Add soy sauce and stir-fry.
Step 18
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Step 19
Add onions, squid, and bell peppers, and continue stir-frying.
Step 19
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Step 20
Add sugar.
Step 20
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Step 21
Add salt and chicken essence to taste.
Step 21
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Step 22
Pour into a dry wok, sprinkle with cilantro, and serve.
Step 22

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