Spicy Scallops (Xiang La Shan Bei) — Detailed Recipe

Chinese Spicy Scallops (Xiang La Shan Bei) — Detailed Recipe

Chinese Spicy Scallops is a bold and aromatic seafood dish featuring tender scallops stir-fried with chili, garlic, and flavorful seasonings. It has a bright, spicy, and slightly numbing profile, typical of many coastal Chinese home-style dishes. This recipe is quick to prepare and perfect for serving with rice or noodles.

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Ingredients (2–3 servings)

Main Ingredient

• 12–16 fresh scallops (with or without shells)

• 1 tablespoon cooking wine (Shaoxing wine)

• A pinch of salt

• A pinch of white pepper

Aromatics

• 4–6 cloves garlic, minced

• 1 small piece ginger, chopped

• 2–3 scallions, chopped

• 2–3 fresh red chili peppers, sliced

• 1 tablespoon dried chili peppers (optional)

• 1 teaspoon crushed Sichuan peppercorns (optional but authentic)

Seasonings

• 1 tablespoon light soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon dark soy sauce (for color, optional)

• 1 tablespoon chili bean paste (Doubanjiang)

• 1 teaspoon sugar

• 2 tablespoons cooking oil

• 1 teaspoon chili oil or chili crisp (optional)

Optional additions

• A handful of glass noodles (soaked)

• Cilantro for garnish

• A splash of lemon juice

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Instructions

1. Prepare the Scallops

1. Clean the scallops thoroughly.

2. If using shell-on scallops:

   • Remove the meat and rinse lightly.

   • Remove the tough bits, keeping the soft white and orange parts.

3. Marinate with:

   • 1 tablespoon cooking wine

   • A pinch of salt

   • A pinch of white pepper
     Let sit for 10 minutes.

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2. Prepare the Aromatics

Chop garlic, ginger, scallions, and chilies.
If you want a stronger heat, prepare dried chilies and Sichuan peppercorns.

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3. Make the Spicy Sauce

Mix in a bowl:

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon dark soy sauce

• 1 teaspoon sugar

• 1 tablespoon chili bean paste

Set aside.

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4. Stir-Fry the Spices

1. Heat 2 tablespoons of oil in a wok over medium-high heat.

2. Add:

   • Garlic

   • Ginger

   • Fresh chilies

   • Dried chilies (optional)

   • Sichuan peppercorn (optional)

Stir-fry until fragrant but not burnt.

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5. Add the Scallops

1. Turn the heat to high.

2. Add marinated scallops to the wok.

3. Stir-fry rapidly for 1–2 minutes, just until they begin to firm up.

Tip: Scallops cook very fast — avoid overcooking to keep them tender.

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6. Add the Sauce

Pour the prepared spicy sauce into the wok.
Stir well and allow it to coat the scallops evenly.

Cook for another 1–2 minutes until the sauce thickens slightly.

Optional: Add soaked glass noodles at this stage — they soak up the sauce beautifully.

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7. Finish and Serve

Add chopped scallions and a drizzle of chili oil.
Mix briefly and turn off the heat.

Garnish with cilantro or a splash of lemon juice if desired.

Serve hot with steamed rice.

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Tips for Best Flavor

• Use fresh scallops for the sweetest flavor.

• Chili bean paste (Doubanjiang) is key to the dish’s deep, spicy aroma.

• Add Sichuan peppercorns for a signature mala numbing heat.

• Keep stir-frying time short to maintain scallop tenderness.