Seafood balls and veggies hotpot (steamboat)

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4
1 pack each of the following Chinese balls - crab,




dimsum or any other flavors you want and several types of real fresh vegetables such as

1 pack abalone or oyster mushroom

1 pack round spinach

2 packs baby corn

1 medium head broccoli

again you are at liberty to use any other veggies you like.

Additionally, we need a handful of glass noodles or sotanghon

1 pack of soup base for seafood hotpot

a bottle of lime chili sauce for dipping sauce and several cups of stock or water.


  • If you have eaten hot pot before then you know the process is fool proof and very easy. Arrange your cooking implement on the table.
  • If you have a hot pot and a single burner stove or better yet profane or portable butane fueled stove then it should not be difficult.
  • Alternately, you can also use electric or induction version cooker/hot pot or even rice cooker but boil the stock first in the oven for faster action.
  • Pour the stock or water in the hot pot and let to boil on medium heat. Add in seafood soup base and taste the broth.
  • Season it with salt and ground pepper, if still necessary. Add in different types of Chinese balls in batches, depending on the number of diners.
  • When the broth is boiling again and balls are partially cooked add the vegetables and noodles, also in batches.
  • Simmer until the balls and veggies are cooked through. Transfer to individual bowls, slather with the tasty broth, serve with the dipping sauce .


Seafood Balls and Veggies Hotpot (Steamboat), photo 1
Seafood Balls and Veggies Hotpot (Steamboat), photo 2
Seafood Balls and Veggies Hotpot (Steamboat), photo 3
Seafood Balls and Veggies Hotpot (Steamboat), photo 4
Seafood Balls and Veggies Hotpot (Steamboat), photo 5


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