Seafood Sizzling Pot Recipe

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Cut the 1.5 lb of mixed vegetables into bite-size pieces. Peel the 8-10 garlic cloves and slice the 1.5 inches of ginger.
2. Put the vegetables, garlic and ginger in a large bowl. Add 1 tbsp vegetable oil, some freshly ground black pepper and a few shakes of paprika, and mix. Set aside.
3. Rub the octopus with 2 tbsp salt, 2 tbsp cornstarch and 2-3 tbsp cooking wine for 5 minutes, then rinse thoroughly.
4. Devein the shrimp. Prepare the shrimp meatballs, fish meatballs or other proteins you like.
5. In a saucepan, heat 1.5 tbsp vegetable oil, then stir in 1.5 tsp finely minced ginger and 1 tbsp minced garlic until fragrant. Add 2 tbsp oyster sauce, 2 tbsp hoisin sauce, 2 tbsp soy sauce, 1.5 tbsp Sriracha, 2 tbsp Chinese cooking wine and 1.5 tsp dark soy sauce, and stir. Taste and adjust the flavour. Thicken with the cornstarch water (1/2 tbsp starch + 2 tbsp water).
6. Add 1 tbsp oil, the mixed vegetables and half the sauce to a cast iron skillet and stir. Add the shrimp meatballs and fish meatballs.
7. Cover and cook on low heat for 6-8 minutes, until the vegetables are as soft as you like; they should still be slightly undercooked.
8. Add the shrimp and octopus with the other half of the sauce, spreading it evenly with a brush. Turn the heat to high, cover, and cook for 1 to 2 minutes, no longer, so the seafood does not overcook.
9. Garnish with scallions and serve.

Summarized from Souped Up Recipes's video. Watch it for the details.

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GarlicGingerShrimpFishMixed vegetablesOctopus