31min 4 ppl
Suki Talay (Seafood Hot Pot)
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 9 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 30g
Carbs 28g
Fats 10g
About this dish
Prawns, squid and mussels simmer briefly in a light vegetable stock with glass noodles and morning glory, finished with a sharp garlic, chilli and lime dipping sauce at the table.
Allergy Info
Gluten, Eggs, Soya, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Morning glorycut into 5cm lengths150 g
- Beansprouts100 g
- Garlic clovespeeled; half crushed for the broth, half pounded for the dipping sauce8
- Bird's Eye Chilliesfinely chopped, for the dipping sauce4
- Fresh Corianderroughly chopped, plus extra to garnish20 g
- Lime juicefreshly squeezed, for the dipping sauce45 ml
Fish & Seafood
- Raw King Prawnspeeled and deveined, tails left on200 g
- Squidcleaned, scored and sliced into rings150 g
- Musselscleaned and debearded200 g
Dairy & Eggs
- Eggs2
Dried Goods
- Glass noodlessoaked in warm water until pliable100 g
- Sugar10 g
Spices & Seasonings
- White pepper1 pinch
Oils & Condiments
- Vegetable stock1000 ml
- Fish saucefor the broth20 ml
- Light soy saucefor the dipping sauce15 ml
- Vegetable Oil15 ml
Utensils
- Large saucepan
- Mortar and pestle
- Chopping board
- Sharp knife
- Ladle
Method
1
Pound half the garlic with the chillies and half the coriander in a mortar and pestle until coarsely crushed, then stir in the lime juice, light soy sauce and a pinch of the sugar to make the dipping sauce.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan over medium heat and fry the remaining garlic for 1 minute until fragrant.
Approx. 3 minutes
3
Pour in the vegetable stock, bring to a simmer, and season with the fish sauce, remaining sugar and white pepper.
Approx. 5 minutes
4
Add the prawns, squid and mussels to the simmering broth and cook for 4 minutes until the prawns turn pink and opaque, the squid is just firm and any mussels have opened; discard any that stay closed.
Approx. 6 minutes
5
Stir in the drained glass noodles and simmer for 4 minutes until tender.
Approx. 4 minutes
6
Crack the eggs into the broth and poach gently for 3 minutes until the whites are set.
Approx. 3 minutes
7
Add the morning glory and beansprouts and cook for 2 minutes until just wilted.
Approx. 2 minutes
8
Stir half the chopped coriander through the broth and taste, adjusting the seasoning with extra fish sauce or sugar.
Approx. 2 minutes
9
Ladle the hot pot into bowls, scatter with the remaining coriander, and serve with the dipping sauce alongside.
Approx. 4 minutes
