Hearty Seafood Mala Xiang Guo Recipe
#SeafoodMalaXiangGuo #LobsterClawRecipe #OctopusRecipe #HomemadeMalaXiangGuo #MalaLongXiaRecipe #MalaSauce
Leftover mala sauce? Let’s transform it into a spectacular seafood feast! This recipe uses succulent lobster claws, tender whelk legs, and tender cooked octopus, creating a dish reminiscent of Mala Long Xia but distinctly a Mala Xiang Guo without the shrimp. It’s a vibrant stir-fry packed with oceanic flavors, perfectly coated in spicy and numbing mala sauce.
Ingredients- Whelk legs (prepared) 1kg
- Cooked octopus 1 whole
- Cooked lobster claws 500g
- Leek (or large green onion) 1 stalk
- Minced garlic 2 Tbsp
- Minced ginger 1 tsp
- Chili oil 3 Tbsp
- Shaoxing wine (or Mirin) 1 Tbsp
- Store-bought Mala sauce 180g
- Oyster sauce 1 Tbsp
- Doubanjiang (fermented bean paste) 2 Tbsp
Cooking Instructions
Step 1
Begin by naturally thawing the frozen whelk legs and cooked octopus in the refrigerator. Once thawed, rinse them thoroughly under cold running water.
Step 2
Heat a large skillet or wok over medium-high heat and add a drizzle of oil. Toss in the roughly chopped leeks and stir-fry until fragrant. Add the minced garlic and minced ginger, then sauté over low heat until aromatic, being careful not to burn them.
Step 3
Once the aromatics are fragrant, add the prepared whelk legs to the pan. Stir-fry them over medium heat until they turn a vibrant red color, ensuring they are evenly cooked and coated in the fragrant oil.
Step 4
Season the whelk legs with oyster sauce. The octopus and lobster claws are already cooked, so they will be added later to prevent them from overcooking and falling apart. This ensures they retain their shape and texture.
Step 5
When the whelk legs have turned a distinct red hue, add the large pieces of cooked octopus to the pan. Stir-fry them briefly with the whelk legs.
Step 6
Incorporate the store-bought mala sauce into the mixture. Stir well to ensure all the ingredients are evenly coated with the spicy and numbing sauce.
Step 7
Once the whelk legs are fully cooked and show a deep red color, add the lobster claws. Finally, adjust the seasoning with doubanjiang for a rich, savory depth that complements the mala sauce.
Step 8
Continue stir-frying everything over high heat. If the mixture becomes too watery from the ingredients releasing their juices, gradually add a cornstarch slurry (cornstarch mixed with water) to thicken the sauce to your desired consistency. This will also help the sauce cling beautifully to the seafood. The dish is ready when the whelk legs are a vibrant orange-red color.
Step 9
Arrange the finished Mala Xiang Guo artfully on a serving plate, layering the whelk legs, octopus, and lobster claws. Generously spoon the flavorful sauce from the pan over the seafood. This impressive seafood Mala Xiang Guo is now ready to be enjoyed! A little tip: for an even richer flavor, consider adding some broth when cooking. If you have leftovers, you can extract the whelk meat, add it back to the remaining sauce with some broth, and stir-fry it into a delicious seafood over rice dish. Don’t forget to mix the leftover sauce with rice – it’s incredibly delicious!
