Fujian Shao Hai Xian Chuan

The night markets of Quanzhou and Xiamen have long been perfumed with the smoke of skewered seafood grilling over live coals. These mixed seafood skewers — squid, prawns, and scallops — are basted with a distinctly Fujianese glaze of shrimp paste, five-spice, and aged vinegar that caramelises into a lacquered coat over the heat.

Serves: 4

Ingredients

• 300g (10 oz) cleaned squid tubes, cut into rings
• 300g (10 oz) large prawns, peeled and deveined
• 200g (7 oz) fresh scallops, halved if large
• 2 tbsp (30ml) shrimp paste (xiagao)
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) Fujian aged vinegar (or Chinkiang black vinegar)
• 1 tsp five-spice powder
• 1 tbsp (15ml) vegetable oil
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 tsp chilli flakes
• Metal or pre-soaked bamboo skewers

Instructions

1. Whisk together shrimp paste, soy sauce, vinegar, five-spice, oil, sugar, garlic, and chilli flakes to make the basting glaze.
2. Thread seafood onto skewers alternating squid, prawn, and scallop. Leave a small gap between pieces.
3. Brush generously with glaze. Let sit 15 minutes.
4. Grill over high heat, turning every 2 minutes and brushing with additional glaze each turn, for 6-8 minutes total until squid is lightly charred and prawns are pink.
5. Serve immediately off the skewer.

Cook's Notes: The key is a very hot fire and restraint — overcooked squid turns rubbery. If using dried shrimp paste, dissolve it in a small amount of warm water first to avoid lumps. These skewers pair beautifully with cold Fujian rice wine.