Taiwanese Spicy Seafood Hot Pot

Ingredients

• 1 liter (4 cups) chicken or seafood broth 1 liter (4 cups) chicken or seafood broth
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) squid, cleaned and sliced 200g (7 oz) squid, cleaned and sliced
• 200g (7 oz) clams, scrubbed 200g (7 oz) clams, scrubbed
• 200g (7 oz) fish balls 200g (7 oz) fish balls
• 200g (7 oz) Napa cabbage, sliced 200g (7 oz) Napa cabbage, sliced
• 150g (5 oz) mushrooms, sliced 150g (5 oz) mushrooms, sliced
• 200g (7 oz) firm tofu, cubed 200g (7 oz) firm tofu, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 dried chili peppers 2 dried chili peppers
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, ginger, Sichuan peppercorns, and dried chili peppers. Sauté until fragrant.
2. 2.
   Add the chili bean paste and stir-fry for a minute to release its flavors.
3. 3.
   Pour in the chicken or seafood broth and bring it to a boil.
4. 4.
   Add the soy sauce, rice wine, and sugar. Stir well to combine.
5. 5.
   Reduce the heat to low and let the broth simmer for 15 minutes to allow the flavors to meld together.
6. 6.
   Add the Napa cabbage, mushrooms, tofu, shrimp, squid, clams, and fish balls to the pot. Cook until the seafood is cooked through and the vegetables are tender, about 5-7 minutes.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Taiwanese Spicy Seafood Hot Pot hot with a variety of dipping sauces.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before using to remove the digestive tract.
• Squid — Clean the squid thoroughly by removing the skin, beak, and internal organs.
• Clams — Scrub the clams under cold water to remove any dirt or sand.

Tips & Tricks

• Customize the level of spiciness by adjusting the amount of chili bean paste and dried chili peppers.
• Experiment with different seafood options such as scallops or mussels.
• Prepare a variety of dipping sauces like soy sauce, sesame oil, and chili oil for added flavor.
• Serve the hot pot with steamed rice or noodles for a complete meal.
• Don't overcook the seafood to maintain its tender texture.

Serving advice

Serve the Taiwanese Spicy Seafood Hot Pot as the main course of a family-style meal. Place the hot pot in the center of the table and let everyone help themselves to the delicious seafood and vegetables. Provide individual bowls for each diner to enjoy the hot pot broth and encourage them to customize their own dipping sauces for a personalized experience.

Presentation advice

Present the Taiwanese Spicy Seafood Hot Pot in a large, colorful ceramic pot to showcase the vibrant ingredients. Garnish with fresh cilantro or green onions for a pop of color. Serve with a side of steamed rice or noodles to complete the presentation.