La Cucina di Kat: Spicy Seafood Sauce
Warning -- This recipe is so simple but your Guests will think you spent hours! Wipe your brow as your bring it to the table!
I make this in my wok and just add seafood to it. Usually it’s Lobster and Shrimp, but in the past I've also added crab or scallops and it’s great. You can shell the fish, but I usually add it all with the shell on. It looks beautiful when you present it although it’s kind of messy to eat, but fun! It has some pretty unusual ingredients in it that you just would not expect in a Chinese recipe! It’s kind of strange to find A-1 sauce in an Asian sauce, but I think it’s one of the ingredients that makes the difference. For a large appetizer for 4, I use 2 fresh steamed lobsters and about a dozen Jumbo shrimp.
1 cup Chicken stock
Break the lobster apart and cut the tails into about 3 pieces each, crack the claws so the meat is more accessible, and add the tiny legs. Devein the shrimp, but leave the shell on…I keep the cleaned Lobster bodies for garnishing the dish.
Seafood all prepped and ready to add to the sauce
Chili oil can be made by infusing hot peppers in oil. This is a brand though that I find to be good and is readily available in the Asian section of most grocery stores...