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SPICY MILK CLAM HOTPOT
SPICY MILK CLAM HOTPOT

The broth offers a natural sweetness from fresh coconut water and clams, combined with the distinctive aroma of lemongrass and Thai basil. Knorr Seafood Seasoning Powder further enhances this rich seafood base. Finally, a touch of subtle creaminess from milk is added, creating a unique character for the broth while simultaneously mellowing the intense spiciness of the green bird's eye chilies.

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Ingredients

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Hot Pot Broth

Add when serving

  • Rose milk 50.0 g
  • Shredded young coconut 50.0 g
  • Goji Berries 10.0 g

Vegetables

  • Luffa 150.0 g
  • Squash flowers 100.0 g
  • Napa Cabbage 100.0 g
  • Malabar spinach 150.0 g

Filling

The broth offers a natural sweetness from fresh coconut water and clams, combined with the distinctive aroma of lemongrass and Thai basil. Knorr Seafood Seasoning Powder further enhances this rich seafood base. Finally, a touch of subtle creaminess from milk is added, creating a unique character for the broth while simultaneously mellowing the intense spiciness of the green bird's eye chilies.

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Preparation

  1. Hot Pot Broth

    • Wash clams, cut lemongrass into pieces and bruise them.
    • Add all broth ingredients, bring to a low boil for 3 minutes, then cover and simmer for 10 minutes.

  2. Add when serving

    • Strain the broth to clarify, then season with seafood powder and rose milk.
    • Before serving, add shredded coconut and goji berries.

  3. Vegetables

    • Wash and cut into bite-sized pieces

  4. Filling

    • Pound shrimp until sticky, mix with clam meat, then add scallions, dill and remaining seasoning.