SERVES 2 TO 3 AS A MAIN COURSE, 4 TO 5 AS PART OF A MULTICOURSE MEAL
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.
SEAFOOD:
¼ pound fresh scallops
⅓ pound fresh shrimp in their shells
¼ pound fresh crabmeat
VELVET MARINADE:
1 large egg white
1 tablespoon plus 1 teaspoon Chinese rice wine or dry sherry
1 teaspoon kosher salt
2 tablespoons cornstarch
SAUCE:
1 cup China Moon Infusion (page 72), China Moon Double Stock (page 72), or unsalted chicken stock
1 cup unsweetened coconut milk
2 tablespoons soy sauce
2 tablespoons unseasoned Japanese rice vinegar
1 tablespoon plus 1 teaspoon packed brown sugar
1 teaspoon Chinese chili sauce
1 tablespoon China Moon Curry Powder (page 7)
½ teaspoon China Moon Ten-Spice (page 6)
1 small segment fresh lotus root (about 2½ inches long), cut into paper-thin rounds
2 to 3 tablespoons corn or peanut oil, for stir-frying
1 small yellow onion, cut into ¼-inch half-moons
1 small red bell pepper, cut into ¼-inch-wide strips
1 small carrot, cut diagonally into ⅛-inch rippled or plain coins
1 small bulb fennel, halved, cored, and cut crosswise into thin arcs
2 small ribs celery, cut diagonally into thin commas
1 small red Fresno chili, cut into paper-thin rings
Infused Glass Noodles (page 30)
4 to 6 fresh water chestnuts, cut into coins
Thinly sliced green and white scallion rings, or coriander sprigs, for garnish
1. 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.
2. In a bowl, whisk the marinade ingredients until thick. Divide the velvet marinade evenly between the scallops and shrimp and toss well to coat. Cover and refrigerate for at least 1 hour or overnight.
3. Combine the sauce ingredients through the ten-spice in a bowl. Stir to blend, leaving the spoon in the bowl.
4. Blanch the lotus root in boiling water for 5 minutes to rid it of some of its starch; drain. Plunge into ice water to stop the cooking, then drain again. All of the above steps as well as the vegetable cutting may be done a full night in advance. Seal and refrigerate the ingredients. Bring to room temperature before cooking.
5. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 1 tablespoon of the oil and swirl to glaze the pan. When hot enough to sizzle a piece of onion, add the onion and toss until slightly soft, 2 to 3 minutes. Add the bell pepper and toss for 2 minutes more. Add the carrots, fennel, and celery, and toss until hot, 2 to 3 minutes more, adjusting the heat to maintain a merry sizzle. Drizzle a bit more oil down the side of the pan, if needed to prevent sticking. Add the chili and toss for 1 minute more. Spread the vegetables on a large platter to cool.
6. About 20 minutes before serving, bring a large saucepan of water to a steaming near simmer. In separate batches, blanch the scallops for 30 to 40 seconds and the shrimp for 20 to 30 seconds, until 90 percent opaque, lowering them into the water with a wire basket or Chinese mesh spoon and spreading them on a plate once blanched. The blanched seafood will be cooked on the outside but a bit raw within.
7. In a 2- to 3-quart Chinese sandpot or other heavy casserole, layer first the glass noodles, then the lotus root and water chestnuts, and then the vegetables. Stir the sauce to recombine it, then add it to the pot. Cover and bring to a simmer over moderate heat. Simmer until the vegetables are tender-crisp, 4 to 6 minutes.
8. Quickly lift the lid and add the scallops, shrimp, and crabmeat to the pot. Stir quickly once or twice, replace the lid, and let sit for several minutes to let the seafood cook through.
9. Serve at once, ladled into heated bowls of contrasting color and garnished with the scallion rings or coriander sprigs.
MENU SUGGESTIONS: Simply steamed or stir-fried rice is the best accompaniment to the sandpot. Corn or Wok-Seared Spinach Relish (page 438) would also partner it well.