Asian inspired hotpot with asian herbs & veg.
Finely chopped garlic
Finely chopped ginger
1 birds eye chilli chopped with seeds
1/2 small Asian onion sliced
1 tbs sesame oil
2 tbs oyster sauce
1 tbs of dark soy sauce
200ml of chicken stock
1/2 cup of water
6 green Prawns
6 sml squares of fried tofu puffs
1 cup of egg noodles
1/2 cup chopped bok choy
small handful of shiitake mushrooms
small handful of coriander
small handful of Thai basil
small handful of bean spouts
sprinkle sml handful of fried shallots and green shallots to garnish on top
salt and pepper to taste
Place garlic, ginger, chilli and onion in a clay hotpot and lightly fry with sesame seed oil for about 1 minute.
Add prawns, tofu, oyster sauce, soy sauce, noodles, bok choy, mushrooms, chicken stock and water to clay pot and bring to a boil. Reduce heat until prawns are cooked.
Serve with bean spouts, coriander, basil and sprinkle fried and green shallots over the hotpot.
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