Spicy Hotpot
This recipe will take you on a flavorful journey with its aromatic and spicy broth filled with a variety of ingredients like tofu, mushrooms, fish, and more. The hot vegetable stock infused with Sichuan peppercorns, dried chillies, and fragrant spices creates a rich base that will awaken your taste buds. Enjoy cooking your selection of meats and vegetables in the fiery soup, accompanied by delightful dipping sauces on the side. It's a communal dining experience that promises a burst of flavors in every bite!
— Constant Cookbook
Ingredients
- 2 tbsp groundnut oil
- 3-4 long dried Sichuan chillies or long dried chillies
- 50g/2oz whole Sichuan peppercorns
- 1 tbsp chilli
- 1 tbsp chilli sauce
- 1.7 litres/3 pints hot vegetable stock
- 2 whole star anise
- 6 dried Chinese mushrooms
- 1 small handful dried tangerine
- 1 large spring onion
- 250ml/9fl oz chilli oil
- 2.5cm/1in piece fresh root ginger
- 2 red chillies, de-seeded, sliced
- 250g/9oz ready-made fish
- 1 small handful Chinese cabbage
- 1 small handful deep-fried tofu
- 1 small handful fresh tofu
- 3 tbsp Chinkiang black rice vinegar or balsamic vinegar
- 3 tbsp light soy sauce
- 1 red chilli
- 1 free-range egg
- 1 tbsp oriental satay or barbecue sauce
- 1 tbsp light soy sauce
- 1 tbsp finely chopped fresh coriander
- 1 tbsp finely sliced spring onion
- , thinly sliced lamb fillet
- raw prawns
- firm tofu
- enoki mushrooms
- baby sweetcorn
- 250g/9oz ready-made fishcakes (available from Asian grocers)
Instructions
- For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant.
- Stir in the chilli bean sauce and chilli sauce and then pour in the vegetable stock. Add the star anise, Chinese mushrooms, tangerine peel, spring onion, ginger and chillies and bring to the boil, then reduce the heat to low and simmer for 20 minutes.
- Ten minutes before serving, add the chilli oil, the sliced Chinese cabbage, deep-fried tofu, fresh tofu and fish balls, if using.
- For the vinegar, chilli and soy dipping sauce, combine all the dipping sauce ingredients together in a small bowl and set to one side.
- For the Taiwanese dipping sauce, combine all of the dipping sauce ingredients together in a small bowl and set to one side.
- To serve, arrange the lamb, prawns, tofu, mushrooms and fishcakes on separate plates. Transfer the soup base to an electric wok or fondue and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Serve with the dipping sauces.
Cook Time
30M
Prep Time
PT30M
Yield
4
Comments
No comments found.