Seafood Hotpot
Sea food soup is always an favorite dish for many diners with rich protein, calcium and lots of nutrion
Ingredients
Hotpot broth preparation
-
Prawn middle size shell of divinde 100.0 g
-
Squids peeled and cut 150.0 g
-
Fish fille and cut 200.0 g
-
Assorted mushroom 200.0 g
-
Banana flower thin 100.0 g
-
Morning glory 200.0 g
-
Fresh noodle 200.0 g
-
Ginger cut julienne 10.0 g
-
Lime leaf 2.0 g
-
Red eye chilli smashed 3.0 pc
-
Onion cut wedges 50.0 g
-
Tomato cut wedges 100.0 g
-
Shallot chopped 30.0 g
-
Lemongrass cut into long pieces 10.0 g
-
Chili sauce 50.0 g
-
Satee with oil 20.0 g
-
Vinegar 30.0 ml
-
Fish Sauce 15.0 ml
-
Sugar 20.0 g
Preparation
-
Hotpot broth preparation
- Arrange all vegetables mushroom, morning glory and water mimosa on the basket.
- Arrange fresh noodle and seafood then set aside.
- In the hot pot stir-fry shallot, ginger, onion and galangal until fragrance. Addwater and bring it to boil.
- Add Knorr Pork Broth Base. When its boiling, season with Knorr Lime Powder, Knorr Seafood Powder andsugar, adjustto taste. Ready to serve as a stock base.
- Add fish fillets, seafood, mushrooms and all the vegetables. Let it boil and discard the curdle on surface.
-
Serve
- Put the broth into pot when eating.
- Serve hot with bun and vegetables.
