Name: Spicy Sweet Clang Seafood
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: Seafood & Veggies:; 500 g green mussels (boiled, cleaned); 250 g shrimp (peeled, tail-on); 200 g squid (cut into rings); 1 sweet corn (cut, briefly boiled); 1 scallion, sliced; ½ onion, sliced; Oil for sautéing; Water, as needed; Ground Spice Mix:; 6 shallots; 4 garlic cloves; 5–10 red chilies (adjust to taste); 3–5 bird’s-eye chilies (adjust to taste); 2 cm piece ginger; Sauce & Seasoning:; 3 tbsp tomato sauce; 2 tbsp chili sauce; 1 tbsp oyster sauce; 1 tsp fish sauce; Sugar, salt, broth powder to taste

Jump to Recipe·Leave a Review

This recipe brings together a medley of fresh seafood—mussels, shrimp, squid—with sweet corn and a deeply savory-spicy sauce. It’s bold in flavour, vibrant in colour, and perfect when you want something slightly indulgent yet fresh.

Why You’ll Love This Recipe

The combination of green mussels, shrimp and squid gives you varied textures and tastes—tender, juicy, slightly chewy.
The sweet corn adds a pleasant contrast of sweetness and crunch, balancing the heat of the chilies.
The ground spice mix (shallots, garlic, red and bird’s-eye chilies, ginger) gives a fragrant, layered kick.
The sauce blends tomato sauce, chili sauce, oyster sauce and fish sauce, delivering sweet, spicy, umami flavours in one.
It’s fairly straightforward to make, yet feels special—great for dinner parties or when you want to dine in style.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g green mussels (already boiled and cleaned)
250 g shrimp (peeled, leave tail on)
200 g squid (cut into rings)
1 sweet corn (cut into pieces, briefly boiled)
1 scallion (finely sliced)
½ onion (sliced lengthwise)
Oil for sautéing
Water, as needed

Ground Spice Mix:

6 shallots
4 garlic cloves
5-10 red chilies (adjust to taste)
3-5 bird’s-eye chilies (adjust to taste)
2 cm piece of ginger

Sauce & Seasoning:

3 tbsp tomato sauce
2 tbsp chili sauce
1 tbsp oyster sauce
1 tsp fish sauce
Sugar, salt, and broth powder, as needed

Directions

Prepare the spice mix by blending the shallots, garlic, red chilies, bird’s-eye chilies and ginger into a smooth paste.
Heat oil in a pan; sauté the spice mix until fragrant. Add the sliced onion and cook until wilted.
Add the squid and shrimp; cook until their colour changes (shrimp pink, squid turning opaque). Then add the mussels and pieces of sweet corn.
Stir in the tomato sauce, chili sauce, oyster sauce, fish sauce, and then add sugar, salt, broth powder to taste.
Add a splash of water as needed, and continue cooking until the sauce thickens around the seafood and corn. Garnish with the sliced scallion. Serve warm.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: ~15 minutes
Cook time: ~10-12 minutes
Total time: ~25-30 minutes

Variations

Swap the squid for calamari tubes or tender octopus if available.
Replace the sweet corn with baby corn or diced bell pepper for a slightly different crunch and colour.
For a milder version, reduce the bird’s-eye chilies to 1-2 and omit the red chilies or use a mild red chili.
To make it more substantial, serve over steamed jasmine or basmati rice, or alongside crusty bread to soak up the sauce.
For a vegetarian twist, replace the seafood with firm tofu cubes and mixed vegetables (e.g., zucchini, mushrooms) and use vegetarian “oyster” sauce alternatives.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat: gently warm on the stovetop over low heat, adding a little water if the sauce has thickened too much to avoid drying out the seafood. Alternatively, reheat in the microwave in short intervals, stirring between each interval.
Note: Seafood can become rubbery if reheated too much — aim for just warmed through, not overcooked.

FAQs

What if I can’t find green mussels?

You can substitute with standard blue-mussels or even clams. Ensure they are fresh and cleaned.

Can this dish be made ahead?

You can prepare the spice mix ahead of time and refrigerate it for several hours, but best to cook the seafood fresh just before serving for optimal texture.

Is it very spicy?

Yes, it has a noticeable heat because of the red chilies and bird’s-eye chilies. You can reduce or omit them to adjust to your taste.

Can I freeze the leftovers?

Freezing seafood dishes is possible, but texture may degrade (especially shrimp and squid) and sauce may separate. If you choose to freeze, use within one month and thaw in the fridge before gentle reheating.

What kind of oil is best for sautéing?

Any neutral-flavoured oil works (sunflower, canola). If you like extra flavour, a light olive oil works too.

Can I add vegetables?

Yes — peas, bell peppers, or diced carrots would work nicely. Add them after the onions so they cook but retain some firmness.

How can I tell if the seafood is cooked properly?

Shrimp will turn pink and opaque; squid rings will be opaque and slightly firm; mussels should open their shells (discard any that remain closed).

What can I serve with this dish?

A simple green salad, steamed rice or crusty bread, and a crisp white wine or herbal tea would pair well.

Can I use frozen seafood?

Yes — just thaw and drain thoroughly before adding. Slightly pat dry to avoid excess water that may dilute the sauce.

How do I adjust for a larger crowd?

Scale up all ingredients proportionally, ensure your pan is big enough so everything cooks evenly; you might need to cook in two batches if pan is too small.

Conclusion

This Spicy Sweet Clang Seafood dish hits all the right notes: fresh seafood, vibrant spice, sweet corn for contrast, and a rich sauce that ties it all together. It’s approachable yet impressive—perfect for a flavorful dinner that doesn’t feel humble. Enjoy cooking and delight in each bite.