Curried Seafood Sandpot

Name: Curried Seafood Sandpot
Yield: Serves 2 to 3 as a Main Course, 4 to 5 as part of a Multicourse Meal
Cuisine: China
Ingredients: 1 small carrot, cut diagonally into ⅛-inch rippled or plain coins; 2 tablespoons soy sauce; 2 tablespoons unseasoned Japanese rice vinegar; 1 small red (bell) pepper, cut into ¼-inch-wide strips; 2 to 3 tablespoons corn or peanut oil, for stir-frying; 1 small yellow onion, cut into ¼-inch half-moons; 1 small segment fresh lotus root (about 2½ inches long), cut into paper-thin rounds; 1 teaspoon Chinese chili sauce; 1 tablespoon plus 1 teaspoon packed brown sugar; Thinly sliced green and white scallion rings, or coriander sprigs, for garnish; ⅓ pound fresh shrimp in their shells; 1 cup unsweetened coconut milk; 2 small ribs celery, cut diagonally into thin commas; 4 to 6 fresh water chestnuts, cut into coins; 1 cup China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; 1 tablespoon plus 1 teaspoon Chinese rice wine or dry sherry; 2 tablespoons cornstarch; 1 teaspoon kosher salt; ¼ pound fresh crabmeat; 1 large egg white; 1 small red Fresno chili, cut into paper-thin rings; 1 small bulb fennel, halved, cored, and cut crosswise into thin arcs; Infused Glass Noodles; ¼ fresh scallops

Preparation info

Serves
2 to 3
as a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

At that rare time of year when nature blesses us with fresh crab, shrimp, and scallops all at once, we love combining them in this sweet and spicy curried sandpot. Adding slivers of fresh fennel, lotus root, and water chestnuts makes it even more special, but a wonderful dish can be created without them.

Ingredients

Seafood

¼ fresh scallops
⅓ pound fresh shrimp in their shells
¼ pound fresh crabmeat

Asia
China
Fish course
Pescatarian
Spicy

Method

Cut the scallops in half if large. Shell and devein the shrimp, then butterfly them, cutting from head to tail along the back. Pick through the crabmeat and discard any bits of shell or cartilage; seal the crab and refrigerate until needed.
In a bowl, whisk the marinade ingredients until thick. Divide the velvet marinade evenly between the scallops and shrimp and