Cantonese Spicy Seafood

• 14 cup crushed red pepper flakes
• 1 tablespoon hot Chinese chili paste
• 3 dried chili pods
• 14 cup Thai sweet chili sauce
• 14 cup peanut oil
• 1 lb shrimp
• 2 teaspoons sriracha sauce
• 12 lb scallops
• 12 lb clam (better be a safe source)
• 2 tablespoons rice wine or 2 tablespoons sherry wine
• 1 teaspoon garlic powder (optional)

1. Combine chinese chili paste, sweet chili sauce, sherry, garlic, sirachi chili sauce and reduce to sauce consistency (you may let it cool and puree the ingredients together for better results).
2. Saute chili and crushed red pepper into oil.
3. This will make the oil more spicy and give a great flavor when it is used to fry the meat.
4. Add seafood and stir fry until almost done, add other ingredients and reduce heat, serve.
5. Just do not overdo the seafood or else it will be tough and rubbery.

red pepper, hot chinese chili paste, chili pods, sweet chili sauce, peanut oil, shrimp, sriracha sauce, scallops, clam, rice wine, garlic

Taken from www.food.com/recipe/cantonese-spicy-seafood-464066 (may not work)