Seafood Spicy Hot Pot
Hot Dishes

Seafood Spicy Hot Pot

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Seafood Spicy Hot Pot

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • squid 200g
  • shrimp 150g
  • fish balls 100g
The aromatics
  • carrots 150g
  • zucchini 150g
  • mushrooms 100g
  • onions 1 medium (150g)
  • bell peppers 1 large (180g)
  • scallions 4 stalks
  • cilantro handful (20g)
The sauce & seasonings
  • Pixian bean paste 2 tbsp
  • hot pot base 2 tbsp
  • five-spice powder 1 tsp
  • dried chili peppers 6-8 pieces
  • ginger 2 tbsp (minced)
  • garlic 2 tbsp (minced)
  • cooking oil 3 tbsp
  • cooking wine 1 tbsp
  • soy sauce 1 tbsp
  • sugar ½ tsp
  • salt to taste
  • chicken essence 1 tsp

menu_book Directions

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

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