Description
A vibrant and spicy seafood stir-fry featuring green mussels, shrimp, squid, and sweet corn in a bold chili-tomato sauce. Packed with flavor and easy to make in under 30 minutes, it’s perfect for seafood lovers who enjoy a touch of heat and umami.
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
Instructions
- Blend the shallots, garlic, chilies, and ginger into a smooth paste.
- Heat oil in a pan. Sauté the spice mix until fragrant. Add onion and cook until soft.
- Add shrimp and squid. Cook until shrimp is pink and squid is opaque.
- Add mussels and sweet corn. Stir to combine.
- Add tomato sauce, chili sauce, oyster sauce, and fish sauce. Season with sugar, salt, and broth powder to taste.
- Add a splash of water and simmer until sauce thickens and coats the seafood.
- Garnish with scallions and serve warm.
Notes
- Adjust chili quantity for desired heat level.
- Use fresh seafood for best texture; thaw and dry frozen seafood well.
- Serve with steamed rice, crusty bread, or a simple salad.
- Do not overcook seafood to avoid rubbery texture.
- The spice paste can be made ahead and refrigerated for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 5g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 155mg
