Seafood Hotpot
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 50mins
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- Serves
- 4
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- Calories
- 708
This impressive hotpot is packed with shrimp, squid and clams and simmered in a fragrant, flavorful sauce to create a simple but indulgent meal.
recipe updated 28 Feb 2020
Ingredients
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- Shallot
- 3
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- Garlic clove
- 3
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- Onion
- 1
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- Lemongrass stalk
- 1
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- Fresh chilli
- 1
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- Tomato
- 2
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- Canned straw mushrooms
- 370 g
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- Prawn
- 340 g
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- Sesame oil
- 1 teaspoon
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- Vegetable oil
- 1 tablespoon
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- Coconut milk
- 160 ml
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- Water
- 160 ml
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- Rice wine vinegar
- 3 tablespoons
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- Kaffir lime leaves
- 4
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- Fish stock
- 300 ml
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- Superfine sugar
- 1 tablespoon
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- Fish sauce
- 4 tablespoons
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- Tomato purée
- 1 teaspoon
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- Rice noodles
- 340 g
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- Squid
- 115 g
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- Clams
- 170 g
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- Fresh basil leaves
- 20
Tools
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Saucepan
Step preview
- Heat sesame oil and vegetable oil to a clean saucepan
- Add shallot and garlic clove to the saucepan
- Fry gently until softened - 2 min
- Add onion, coconut milk, water, rice wine vinegar, lemongrass stalk, kaffir lime leaves, fresh chilli, fish stock and superfine sugar to the saucepan
- Boil then reduce heat - 2 min
- Add tomato, fish sauce and tomato purée to the saucepan
- Cook - 5 min
- Stir in rice noodles to the saucepan
- Add canned straw mushrooms, prawns, squid and clams to the saucepan
- Simmer gently until cooked through - 6 min
- Stir in fresh basil leaves to the saucepan
- Serve immediately