Seafood Hotpot

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    706

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 icon
    Shallot
    3 (about 126 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Onion icon
    Onion
    1 (about 140 g)
  • Lemongrass stalk icon
    Lemongrass stalk
    1 (about 12 g)
  • Fresh chili icon
    Fresh chili
    1 (about 20 g)
  • Tomato icon
    Tomato
    2 (about 280 g)
  • Canned straw mushrooms icon
    Canned straw mushrooms
    368.88 g (about 143 ½)
  • Shrimp icon
    Shrimp
    340.5 g (about 37 ¾)
  • Sesame oil icon
    Sesame oil
    1 tsp (about 4.6 g)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (about 13.8 g)
  • Coconut milk icon
    Coconut milk
    ¾ cup (about 160.8 g)
  • Water icon
    Water
    ¾ cup (about 160.8 g)
  • Rice wine vinegar icon
    Rice wine vinegar
    3 tbsp (about 45 g)
  • Kaffir lime leaves icon
    Kaffir lime leaves
    4 (about 0.4 g)
  • Fish stock icon
    Fish stock
    1 ¼ cups (about 300 g)
  • Superfine sugar icon
    Superfine sugar
    1 tbsp (about 12.15 g)
  • Fish sauce icon
    Fish sauce
    ¼ cup (about 72 g)
  • Tomato paste icon
    Tomato paste
    1 tsp (about 5.5 g)
  • Rice noodles icon
    Rice noodles
    340.5 g (about 1 ¼ cups)
  • Squid icon
    Squid
    113.5 g (about 1 ¼)
  • Clams icon
    Clams
    170.25 g (about 11 ⅓)
  • Fresh basil icon
    Fresh basil
    20 (about 4 g)

Tools

  • kCook icon Saucepan

Step preview

  1. Heat sesame oil and vegetable oil to a clean saucepan
  2. Add shallot and garlic clove to the saucepan
  3. Fry gently until softened - 2 min
  4. Add onion, coconut milk, water, rice wine vinegar, lemongrass stalk, kaffir lime leaves, fresh chili, fish stock and superfine sugar to the saucepan
  5. Boil then reduce heat - 2 min
  6. Add tomato, fish sauce and tomato paste to the saucepan
  7. Cook - 5 min
  8. Stir in rice noodles to the saucepan
  9. Add canned straw mushrooms, shrimps, squid and clams to the saucepan
  10. Simmer gently until cooked through - 6 min
  11. Stir in fresh basil to the saucepan
  12. Serve immediately
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