Ultimate Chinese Spicy Seafood Platter

Experience a massive, fiery seafood feast featuring fresh lobster, abalone, shrimp, and baby octopus gently simmered in a rich, aromatic chili broth.

Ingredients

• 1 whole fresh lobster
• 6 whole fresh abalone
• 300 g raw sea snails
• 300 g baby octopus
• 300 g shrimp
• 200 g fresh oysters
• 2 medium potatoes
• 1 large scallion
• 1 handful small chives
• 1 thumb-sized piece ginger
• 5 cloves garlic
• 1 handful dried chilies
• 2 tbsp doubanjiang (spicy broad bean paste)
• 1 block hot pot base
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp salt
• 1 tsp chicken bouillon
• 1 tsp sugar
• 500 ml light beer
• 1 tbsp toasted sesame seeds
• 1 tbsp Sichuan peppercorn powder
• 4 tbsp cooking oil

Instructions

1. 1Prepare the lobster

   

   Place the fresh raw lobster on a sturdy wooden cutting board. Ensure it is properly cleaned and prepped before slicing it for the seafood platter.

   Tip: Chilling the lobster in the freezer for about 10-15 minutes before prepping puts it to sleep and makes it much easier to handle.
2. 2Score the abalone

   

   Place the fresh abalone on a wooden cutting board and use a knife to carefully score the surface in a crosshatch pattern. Scoring helps the abalone absorb the rich spicy flavors evenly while cooking and creates a tender, appealing texture.

   Tip: Make sure not to cut all the way through the abalone while scoring.
3. 3Dice the garlic

   

   Finely dice the garlic cloves on the cutting board. This will serve as a crucial part of the aromatic base to build the complex, spicy flavor profile of the broth.

   Tip: Crush the garlic slightly with the flat side of your knife before dicing to quickly release its natural essential oils.
4. 4Prepare the sea snails

   

   Rinse and prepare the raw sea snails. They will be added to the wok later to soak up the savory and spicy hot pot flavors alongside the other assorted seafood.

   Tip: Soak the sea snails in lightly salted water for a while beforehand to help them purge any hidden sand.
5. 5Heat the wok with oil

   

   Place a large black iron wok on the stove over high heat and pour in a generous amount of cooking oil. Let the oil heat up properly before adding your aromatics to create a fragrant base for the seafood broth.

   Tip: Wait until the oil shimmers slightly before tossing in aromatics to release their oils instantly.
6. 6Fry the aromatics

   

   Add the chopped large scallions, ginger, garlic, and dried chilies into the hot oil. Stir-fry the mixture until it becomes highly fragrant and begins to release its spicy aroma.

   Tip: Keep the heat at a moderate level when frying dried chilies to prevent them from burning and turning bitter.
7. 7Add water for the spicy broth

   

   Pour fresh water directly into the wok over the sautéed aromatics, doubanjiang, and hot pot base. Season the broth with light soy sauce, salt, chicken bouillon, sugar, and oyster sauce, then bring the liquid to a rolling boil to build the fiery foundation of the platter.

   Tip: Add boiling or warm water if you want to speed up the boiling process and blend the paste evenly.
8. 8Simmer the seafood

   

   Once the rich, spicy broth comes to a rolling boil, add in the sea snails, baby octopus, oysters, and the scored abalone. Toss in the potato slices, pour in some beer, and cover the wok to let the ingredients simmer and soak up the aromatics.

   Tip: Adding the hardier seafood first gives them enough time to cook through properly before the more delicate shrimp and lobster are introduced.
9. 9Pour in beer and simmer

   

   Pour a generous amount of beer over the bubbling seafood and sliced potatoes in the wok. The beer adds depth, cuts through the rich spices, and tenderizes the ingredients as it reduces.

   Tip: Use a light lager or standard beer to enhance the savory aroma without overpowering the spice blend.
10. 10Add the large lobster

    

    Carefully place the large lobster into the simmering wok alongside the rest of the seafood and potatoes. Cover the wok to let the lobster steam and soak up all the complex flavors of the spicy broth.

    Tip: Ensure the lid is tightly fitted so the lobster cooks evenly through steam and bubbling broth.
11. 11Add final garnishes

    

    Scatter freshly chopped green onions and toasted sesame seeds evenly across the seafood and lobster simmering in the wok. These final touches add vibrant color, a fresh crunch, and a nutty aroma that complements the rich, spicy broth.

    Tip: Sprinkle the green onions and sesame seeds just before turning off the heat so they retain their fresh color and crunch.
12. 12Pour hot oil over the seasonings

    

    Heat cooking oil until smoking hot, then carefully pour it directly over the mound of Sichuan peppercorn powder, green onions, and sesame seeds resting on top of the seafood. The sudden burst of heat immediately releases the powerful aromas and seals in the vibrant flavors.

    Tip: Ensure the oil is smoking hot before pouring so it properly sizzles and activates the dry spices.

Storage & Reheating

Burn It Off

Frequently Asked Questions