Fiery 10 Minute Krill and Scallion Stir Fry

If you’re searching for a recipe that delivers a massive punch of flavor with minimal effort, you have officially arrived. This stir-fry is a revelation, a dish that transforms a handful of simple ingredients into an explosively savory and addictive condiment, side dish, or topping in under 10 minutes. The star of the show is dried krill, a powerhouse of nutrition and umami that requires almost no prep. This recipe is incredibly easy, making it perfect for busy weeknights or for anyone looking to add a unique and exciting new flavor to their culinary repertoire. The process is a simple stir-fry, and the taste is a delightful balance of briny savoriness from the krill, a fresh kick from the chili, and a mild, aromatic sweetness from the scallions. It’s one of those magical dishes where the whole is so much greater than the sum of its parts.

Before we dive in, let’s get our ingredients in order. The beauty of this recipe lies in its simplicity, so you won’t need a long shopping list.

You will need:

• Dried Krill: 50 grams (about 1 cup). What is krill? They are tiny, shrimp-like crustaceans found in the ocean, and when dried, their flavor concentrates into an incredible umami bomb. They are naturally salty and savory. You can find them in most Asian supermarkets or online. If you absolutely cannot find dried krill, you could substitute with small dried shrimp (often labeled xia mi), though the texture will be a bit chewier and the flavor slightly different.
• Fresh Chili Peppers: 3 small peppers. The type you use will determine the heat level. For a good, moderate kick, red Fresno or serrano peppers work well. For a truly fiery experience, go for Thai bird’s eye chilies. Feel free to adjust the quantity to your personal spice tolerance.
• Scallions: 1 large stalk. Also known as green onions or spring onions. This will add a fresh, mild oniony flavor that cuts through the richness of the krill.
• Neutral Cooking Oil: About 1 tablespoon. Canola, vegetable, grapeseed, or avocado oil are all great choices. You just need enough to coat the bottom of your pan.

That’s it! You might be wondering where the salt, soy sauce, or other seasonings are. Trust me, you don’t need them. The dried krill provides all the savory, salty flavor you need.

Ready for the easiest stir-fry of your life? This comes together in a flash, so have all your ingredients prepped and next to the stove before you turn on the heat.

1. First, let’s get everything ready for the pan. Gather your dried krill, chili peppers, and scallion.
2. Finely chop the scallion, both the white and green parts, and set it aside.
3. Slice your chili peppers into small, thin rounds or dice them finely. The smaller you cut them, the more the spice will distribute throughout the dish. A quick tip: if you’re sensitive to chili oils, you might want to wear gloves for this step!
4. Place a wok or a skillet over medium-high heat. Add your tablespoon of oil and let it warm up for a few seconds. Add the chopped chilies to the pan. Stir-fry for about 30-45 seconds, until you can smell their spicy, fragrant aroma filling your kitchen.
5. Now, add the dried krill to the pan. Keep stir-frying constantly to prevent them from burning. You’ll want to cook them for about 1 to 2 minutes. They will become incredibly aromatic, slightly toasty, and just a little bit crisp.
6. Toss in all of your chopped scallions. Give everything a final, quick stir for about 30 seconds, just long enough for the scallions to wilt slightly and release their flavor.
7. And you’re done! Remove the pan from the heat. See? Not a single extra seasoning was needed. The natural flavor is all there.

The first time I made this, I was stunned. How could something with only three main ingredients taste so complex and satisfying? The aroma alone is intoxicating—a mix of the briny sea, spicy chilies, and fresh alliums. The texture is fantastic, with the tiny krill providing a light, crispy crunch. The flavor is a true journey: it starts with a wave of savory, oceanic umami, followed by the bright, sharp heat of the chili, and finishes with the mellow, sweet notes of the scallion. It’s the kind of dish that makes you want to eat bowl after bowl of plain steamed rice just so you have a vehicle for more of it. My favorite way to enjoy it is exactly as suggested: spooned generously over a warm bowl of congee (rice porridge). It’s also incredible sprinkled over fried eggs, tossed with noodles, or even as a surprise topping on avocado toast. Give this recipe a try; I promise you’ll be amazed at the world of flavor you can unlock in just 10 minutes. Let me know in the comments how you enjoyed it!