Description
Dive into the ultimate spicy seafood mukbang experience! Discover tips on creating mouthwatering dishes with the perfect balance of heat and flavor. Start cooking now!
Ingredients
- 1 pound (454 g) (450 grams) shrimp, peeled and deveined
- 1 pound (454 g) (450 grams) mussels, cleaned
- 1 pound (454 g) (450 grams) clams, cleaned
- 1 pound (454 g) (450 grams) crab legs
- 4 tablespoon s (60 ml) vegetable oil
- 1 tablespoon (15 ml) sesame oil
- 4 cloves garlic, minced
- 1 inch (2.5 cm) piece ginger, grated
- 2 tablespoon s (30 ml) soy sauce
- 2 tablespoon s (30 ml) fish sauce
- 2 tablespoon s (30 ml) sriracha
- 1 tablespoon (15 ml) chili paste
- 1 teaspoon (5 ml) (5 grams) sugar
- 1/2 teaspoon (3 ml) (2.5 grams) black pepper
- 1 lemon, sliced
- 2 green onions, sliced
- Fresh cilantro, for garnish
Instructions
- Heat 4 tablespoons of vegetable oil in a large pot over medium heat.
- Add minced garlic and grated ginger to the pot.
- Sauté until aromatic, about 2 minutes.
- Stir in soy sauce, fish sauce, sriracha, chili paste, sugar, and black pepper.
- Cook the sauce mixture for another 2 minutes.
- Add shrimp, mussels, clams, and crab legs to the pot.
- Stir well to coat the seafood with the sauce.
- Cover the pot and cook for 8-10 minutes until the seafood is cooked.
- Drizzle 1 tablespoon of sesame oil over the cooked seafood.
- Gently toss to combine the flavors.
- Squeeze lemon slices over the seafood.
- Sprinkle sliced green onions on top.
- Garnish with fresh cilantro before serving.
Notes
- Sauté garlic and ginger over medium heat to prevent bitternessnEnsure seafood is thoroughly coated with sauce in step 7 for full flavornCover pot with a tight lid for even cooking and moisture retention
