Mixed Seafood Hotpot

Spicy seafood dish with vermicelli noodles

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

Shopping List
  • 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.

Instructions
  1. Soak the vermicelli noodles in water as per instructions until soft and translucent.
  2. Cut the onion into slices and the fish into bite sized chunks. De-beard the mussels if required (see tips section).
  3. Wash the pak-choi, cut in half and leave aside for use later.
  4. Fry the onion and garlic in a little cooking oil until soft. Add Jimmy’s Satay Sauce, water and chicken powder to create a stock. Stir and simmer for 3 minutes.
  5. Add the sesame paste and a pinch of Sichuan pepper.
  6. Use a large clay pot or electric hot pot cooker to arrange the vermicelli noodles at the bottom of the pot. Place the raw seafood on top of the noodles.
  7. If you use an electric hot pot cooker, just pour the soup stock over the seafood, cover with a lid and simmer for 2-3 minutes or until the Pacific prawns are red in colour and the fish is cooked.
  8. If using a clay pot, place it over a fondue burner to simmer the hotpot for 10 minutes or until the seafood is cooked.
  9. Serve the hotpot with rice.
Tips & Hints

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.

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