Seafood Hotpot
For the full experience, make this recipe with the Drop Recipes app.
recipe by Octopus Publishing https://octopusbooks.co.uk/
-
- Total Time
- 50mins
-
- Serves
- 4
-
- 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 Feb 28, 2020
Ingredients
-
- Shallot
- 3
-
- Garlic clove
- 3
-
- Onion
- 1
-
- Lemongrass stalk
- 1
-
- Fresh chili
- 1
-
- Tomato
- 2
-
- Canned straw mushrooms
- 370 g
-
- Shrimp
- 340 g
-
- Sesame oil
- 1 teaspoon
-
- Vegetable oil
- 1 tablespoon
-
- Coconut milk
- 160 ml
-
- Water
- 160 ml
-
- Rice wine vinegar
- 3 tablespoons
-
- Kaffir lime leaves
- 4
-
- Fish stock
- 300 ml
-
- Superfine sugar
- 1 tablespoon
-
- Fish sauce
- 4 tablespoons
-
- Tomato paste
- 1 teaspoon
-
- Rice noodles
- 340 g
-
- Squid
- 115 g
-
- Clams
- 170 g
-
- Fresh basil leaves
- 20
Tools
-
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 chili, fish stock and superfine sugar to the saucepan
- Boil then reduce heat - 2 min
- Add tomato, fish sauce and tomato paste to the saucepan
- Cook - 5 min
- Stir in rice noodles to the saucepan
- Add canned straw mushrooms, shrimps, squid and clams to the saucepan
- Simmer gently until cooked through - 6 min
- Stir in fresh basil leaves to the saucepan
- Serve immediately