Mixed Seafood Hotpot
This recipe is a favourite winter warmer for Chinese people. It makes a great sharing dish and is often cooked using a hot pot cooker or in a clay pot over a fondue burner.
Serves: 4 persons
- 100g dried vermicelli noodles
- 8 Pacific prawns with shell on
- 250g peeled tiger prawns
- 250g monkfish fillet
- 150g mussels
- 150g pre-prepared squid rings
- 4-6 pak-choi
- 1 medium onion
- 2-3 cloves of crushed garlic
- 3 tbsps Jimmy’s Satay sauce
- 1tbsp sesame paste
- Pinch of Sichuan pepper
- 1/2 litre of water
- 1 tbsp chicken powder
- Cooking oil
If preferred, you can also add Szechuan chilli and Amoy sesame paste for a spicy and thicker sauce.
Use up any left over sauce for dipping pak-choi.
When preparing the mussels, the beard is a thin membrane sometimes found between the upper and lower parts of the shell. When you find one, grasp it between your thumb and forefinger and pull it downwards towards the hinged-end of the mussel shell. Pull firmly until it comes out and discard. If you have trouble gripping the beard with just your fingers, a dry paper towel can help.