Steps

1. Thinly slice half a leek diagonally. Flip and slice again, then finely chop.
   🕒 01:06
2. Rinse 200-250g of frozen shrimp and squid mix several times under running water to thaw. Drain thoroughly after thawing.
   🕒 02:06
3. Add 1/3 tsp salt and 1 clove grated garlic to the drained shrimp and squid, and mix well.
   🕒 02:27
4. Coat the shrimp and squid with 2 tbsp potato starch. (Key Tip: The potato starch helps to lock in flavor and umami, allows the sauce to adhere better, and creates a natural thickening effect.)
   🕒 02:48
5. Heat 2 tbsp sesame oil in a frying pan and add the shrimp and squid coated with potato starch. Wipe off any excess starch.
   🕒 03:23
6. Sear both sides of the shrimp and squid until the surface changes color. Remove them from the pan quickly. (Key Tip: Avoid overcooking. Sear the surface to lock in flavor and create a fragrant coating.)
   🕒 03:51
7. Wipe off any residue or burnt bits from the pan and add sesame oil again to heat.
   🕒 04:39
8. Add 1 clove grated garlic, 1 clove grated ginger, and 1/2 tsp doubanjiang (spicy bean paste) to the hot sesame oil. Stir-fry until the oil turns red, releasing the aroma.
   🕒 04:52
9. Add 2 tbsp tomato ketchup to the pan and stir-fry until glossy.
   🕒 05:36
10. Add the sauce seasonings: 1/2 cup water, 2 tbsp cooking sake (rice wine), 1/2 tbsp sugar, and 1 tbsp soy sauce. Mix well.
    🕒 05:56
11. Simmer the sauce to condense the flavors.
    🕒 06:16
12. Return the seared shrimp and squid, along with the chopped leek, to the sauce.
    🕒 06:55
13. Add 1/2 tbsp vinegar and mix briefly. (Key Tip: The vinegar added at the end tightens the flavor and stimulates the appetite.)
    🕒 07:07
14. Plate the dish and drizzle with chili oil and coarsely ground pepper to taste. Serve hot and enjoy!
    🕒 07:50