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Mr Lee’s Spicy Steamboat Hot Pot Noodles with Seafood & Greens
Introduction from Damian King Lee
Alpine fondue meets Asian attitude. Just like fondue, this hearty volcano of loveliness bubbles away while everyone gathers round, waiting to nab their favourite bits. Use whatever tender vegetables you like. In Vietnam they prefer water spinach, mustard greens or cabbage, as well as mushrooms like enoki or oyster. We’ve used prawns, but you can substitute with salmon, lean pork or beef.
Ingredients
Essential kit
You will need: a portable gas stove, fondue stove, or any kind of hotpot with a little burner.
Method
In a large bowl, mix together the fish sauce, garlic and white pepper. Add the meat or fish and mix it all up so it’s nicely infusing. Leave to marinate for 20 minutes.
To make the broth, place a large saucepan over a high heat and add the ginger, lemongrass and chilli paste. Then add the brown crab meat, along with the boiling water. Simmer the broth for 3 minutes with the lid on, then strain it through a sieve and put the stock into a hot pot.
In a small bowl, mix the ingredients for the dipping sauce and set aside.
Finish off the broth by adding the coconut water, then place it over a portable gas stove in the middle of the table. You can also use a fondue stove, or any kind of hotpot with a little burner.
Arrange all the ‘to serve’ items on separate plates on the table, along with the dipping sauce and smaller bowls of noodles for each diner. Basically, you get stuck in and make your own bowl as you like it.
Reviews
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