Little Fry King
Abalone, Striped Shrimp, Bay Scallops, Yellow Wax Beans, XO Sauce, Chinese Celery, Sweet Peppers, Chive Flowers
Chef James Yeun Leong Parry of The Happy Crane | San Francisco, CA
Yield: 2 servings
Adapted by StarChefs | September 2026 | Photo: Will Blunt
INGREDIENTS
75 grams bay scallops
Granulated sugar
MSG
Egg whites
Kosher salt
Ground white pepper
150 grams wax beans, trimmed and halved
100 grams Chinese celery, sliced into 3-inch batons
80 grams Chinese chive flowers, sliced into 3-inch batons
50 grams minced garlic
2 sweet peppers, thinly sliced on a bias
6 live striped shrimp, heads removed
Cornstarch
Neutral oil
1 live abalone, cleaned and steamed, shell reserved
50 grams minced shallots
10 grams sliced Fresno chiles
50 grams XO sauce
10 grams light soy sauce
Steamed rice
METHOD
In a mixing bowl, season scallops with desired amount sugar, MSG, egg whites, salt, and white pepper. Cover and refrigerate overnight. Bring a pot of water to a boil. Add beans and blanch 20 seconds. Using a slotted spoon, remove from pot and set aside. Add celery, chive flowers, garlic, and peppers to pot. Blanch 20 seconds. Strain and set aside. On a clean work surface, dust shrimp with cornstarch. Set aside. Heat wok over high heat. Remove from heat and season with oil. Return wok to high flame and heat ½-inch oil. Add abalone, scallops, and shrimp. Cook 20 seconds, moving seafood with wok chuan to prevent burning. Remove from wok and let cool. In a separate wok over high heat, add shallots, chiles, and reserved blanched garlic. Cook, stirring constantly to prevent burning. Add blanched chives, celery, beans, and peppers. Cook 30 seconds, or until vegetables are evenly charred. Add reserved seafood and XO sauce. Cook until seafood is cooked through. Season with sugar and MSG. Remove wok from heat and add soy sauce. Transfer mixture to a serving plate. Add reserved abalone shell. Serve with steamed rice.
