Paddy Crab Paste, Pork Ribs and Beef Shank Hotpot
Crab flavoured hotpot soup with red tomatoes, green onion, fried tofu and grilled fish. Ideal for parties.
Ingredients
Crab Preparation
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Paddy crab 150.0 g
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Chicken eggs 1.0 pc
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tofu cut into cube 1.0 pc
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Dry Flat noodle 300.0 g
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Bean sprout 70.0 g
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Tomato cut wedges 100.0 g
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Cooking Oil 10.0 ml
Hotpot base preparation
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Water mimosa 100.0 g
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Banana flower slide 100.0 g
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Malabar nightshade leaf 100.0 g
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Fish cake cut in to cube 100.0 g
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Beef shank thin slide 100.0 g
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pork rip cut into 2 cm 150.0 g
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Color oil 10.0 ml
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Sugar 10.0 g
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Shrimp paste 5.0 g
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Shallot chopped 10.0 g
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Rice Paddy Herb 30.0 g
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Fish Sauce 20.0 ml
Serve
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Dry Flat noodle
Preparation
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Crab Preparation
- Blend paddy crab into liquid.
- Mash half tofu with chicken egg, add pure paddy crab and mix together.
- Cut the remaining half tofu into cube and deep-fry.
- Arrange all vegetables in the basket.
- Arrange fresh noodle and meat separate set-up on the place.
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Hotpot base preparation
- Boil pure crab with low fire. Seasoning with Knorr Seafood Powder. Cook until crab paste surface. Take out and set aside.
- In the hot pot stir-fry shallot, tomato and colour oil stir-fry. Add water and keep boiling. Add Knorr Pork Broth Base and pork ribs. Season with Knorr Lime Powder, sugar, shrimp paste, fish sauce adjusting to taste. Ready to serve as a stock base.
- Add Meat and all the vegetables let it boil again. Discard the curdle on surface.
- Add mix herb, fried shallotfor flavour.
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Serve
- Serve crab hotpot along with vegetable and noodles.
