Petitchef

Seafood balls and veggies hotpot (steamboat)

Main Dish
4 servings
15 min
45 min
Very Easy

Ingredients

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

cuttlefish



tofufish

"siomai"

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.

Preparation

  • 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 .

Photos

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





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