🍽️ How to Make Haixian Malaxiangguo (Seafood Spicy Dry Pot)

🧆 Ingredients

• 200g shrimp (peeled)
• 200g squid (sliced)
• 100g mussels or clams
• 200g assorted vegetables (lotus root, potato, broccoli)
• 1 onion (sliced)
• 2 cloves garlic (minced)
• 2 tablespoons doubanjiang (chili bean paste)
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorn
• 2 dried chilies
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon sugar
• Salt to taste
• 2 green onions (chopped)
• 1 tablespoon sesame seeds

🍳 Steps

1. Prepare Seafood and Vegetables: Rinse shrimp under cold water, peel and devein thoroughly. Clean squid by removing the head, innards, and transparent cartilage, then slice into rings. Scrub mussels or clams under running water, discarding any with broken shells. Soak and scrub vegetables like lotus root and potato to remove dirt, then slice thinly for even cooking. Cut broccoli into small florets. Slice onion and mince garlic. Pat all ingredients dry with paper towels to prevent splattering during cooking.

2. Blanch: Bring a large pot of water to a boil. Add a pinch of salt and a splash of cooking wine. Blanch seafood (shrimp, squid, mussels/clams) for 30–60 seconds until just turning opaque—do not overcook. Remove immediately and set aside. Blanch vegetables separately for 1–2 minutes until just tender but still crisp. Drain all ingredients and spread on a tray to cool and dry.

3. Stir-Fry Aromatics: Heat chili oil in a wok or large skillet over medium heat. Add Sichuan peppercorn and dried chilies, stirring until fragrant and the oil is infused (about 1 minute). Add minced garlic and sliced onion, stir-frying until the onion softens and the mixture becomes aromatic, but do not let the garlic burn.

4. Add Sauce: Stir in doubanjiang and cook for 1–2 minutes until the oil turns red and the paste is fragrant. Add soy sauce, cooking wine, and sugar. Mix well to combine, scraping up any bits stuck to the pan.

5. Combine: Increase heat to high. Add blanched seafood and vegetables to the wok. Toss quickly and thoroughly to coat everything in the sauce. Stir-fry for 2–3 minutes, ensuring seafood is just cooked through and vegetables remain crisp. Taste and adjust salt or spice as needed.

6. Finish: Transfer to a serving platter. Sprinkle with chopped green onions and sesame seeds. Serve immediately while hot for the best flavor and texture.

Key Points:

• Always use fresh seafood for the best taste and texture.
• Do not overcook seafood; it should be just opaque and tender.
• Blanching vegetables separately keeps them crisp and prevents excess moisture in the stir-fry.
• Adjust the amount of chili and Sichuan peppercorn to your spice preference.
• Serve hot to enjoy the numbing, spicy aroma at its peak.

💡 Tips

• Use a mix of seafood for varied flavor.
• Adjust chili and peppercorn for desired spice.
• Blanch ingredients to keep texture crisp.
• Serve immediately for best taste.