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Abalone Flavour Stewed Assorted Seafood Recipe

Features:
  • Simmering
  • Stir frying
Cuisine:

We all love seafood, especially in ease and convenient way. This recipe just does it, maintaining the original taste of each seafood ingredients while adding a little hot pot’s spicy and tasty. To make in a simple way, we blanch and steam ingredients until cooked, then boil in Hot Pot Base to add seasoned taste. Then place on the place according to the sequence. You will be amazed for its juice and favor.

  • 125 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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Tips

  1. Blanch claims in hot water to preserve its seafood taste. If water is not boiling, clams will lose its fresh flavor when cooked.
  1. Do not steam crabs, abalones and mantis shrimp for over 15 minutes. Otherwise, the meat becomes tough and less juicy.
  1. To make vegetables tasty and seafood flavor, place vegetables on the plate first. Seafood’s juicy will drop on the vegetable and make it fresher. Enjoy vegetables after seafood.
  1. We use Chongqing Hot Pot Base in this recipe. Other spicy hot pot bases also bring a fantastic taste, simply select your favorite flavor. Use chicken stock if you don’t like spicy.

Steps

1
Done
5 minutes

Wash crabs, abalones and scallops.

2
Done
5 minutes

Wash mantis shrimp.

3
Done
30 minutes

Soak clams in the water for 30-60 minutes. Let it spit out mud and sand.

4
Done
5 minutes

Wash and cut cucumber, tomato, asparagus lettuce, lotus root, celery, enokitake mushroom, green pepper.

5
Done
5 minutes

Cut green pepper into cubes. Cut the spring onion into strips. Slice ginger and garlic cloves.

6
Done
15 minutes

Put the crabs, abalones, and scallops into the steamer and steam for 15 minutes.

7
Done
5 minutes

Add oil to wok, add Sichuan pepper and fry until fragrant.

8
Done
5 minutes

Add spring onion, ginger, garlic, and green pepper to the pot and stir-fry until fragrant.

9
Done
5 minutes

Add two bowls of water.

10
Done
5 minutes

Add half a bag of hot pot base. We use Chongqing hot pot base in this recipe.

11
Done
5 minutes

Prepare the stock.

12
Done
5 minutes

Bring water to a boil and blanch the vegetables

13
Done
5 minutes

Remove blanched vegetables and set aside

14
Done
5 minutes

Add water to a skillet, bring to a boil. Add clams boil until cooked. (discard the clams that do not open its shell, because they are dead already, not fresh).

15
Done
5 minutes

Blanch steamed seafood in the pot to add more hot pot flavor. Remove and set aside. 

16
Done
5 minutes

Spread and place vegetables on the plate. Then put clams on the vegetables.

17
Done
5 minutes

Place crabs, scallops, abalones, mantis shrimps on the top. 

18
Done
5 minutes

Garnish with chopped green pepper and coriander. Serve.

Stephanie Xue

Hi, I'm Stephanie. A Cookbook author, food developer and based in the southern part of China. What do you think about my recipes? Leave your comments below. Thanks

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