Spicy Sichuan Malatang with Mixed Seafood Recipe

Preparation Time: 15m
Cook Time: 20m
Total Time: 35m
Servings: 4

November 17, 2024 4.8

Malatang, a fiery and aromatic hotpot dish from Sichuan, is a flavour-packed combination of broth, spices, and fresh ingredients cooked to perfection. This version features an array of seafood, vibrant vegetables, and a spicy mala broth for a comforting and satisfying meal. It’s perfect for sharing and customising with your favourite ingredients.

Ingredients:

2 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp Sichuan peppercorns
4 dried red chillies
2 tbsp doubanjiang (spicy bean paste)
4 cups chicken stock
1 cup water
2 tbsp soy sauce
1 tbsp Shaoxing wine
200g prawns, peeled and deveined
200g squid, sliced into rings
150g firm tofu, cubed
1 cup mushrooms (shiitake or enoki)
1 cup leafy greens (bok choy or spinach)
1 cup broccoli florets
Fresh coriander, for garnish
2 spring onions, sliced, for garnish
1 tsp sesame seeds, for garnish

Instructions:

1 Prepare the Mala Broth
In a large pot, heat oil over medium heat. Sauté garlic, ginger, Sichuan peppercorns, and dried red chillies until fragrant. Add doubanjiang (spicy bean paste) and stir for 1 minute. Pour in chicken stock, soy sauce, Shaoxing wine, and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2 Add the Ingredients
Add the seafood, mushrooms, tofu puffs, and vegetables to the simmering broth. Cook for 5–7 minutes, ensuring the seafood is tender and the vegetables are cooked through.
3 Garnish and Serve
Ladle the Malatang into bowls. Top with fresh coriander, sliced spring onions, and a sprinkle of sesame seeds. Serve with steamed rice or noodles on the side.