Serves - 4 persons
Tips & hints
This recipe is a favourite winter warmer dish for Chinese, if eating at home, use an electric hotpot cooker or a fondue clay pot with the small burner underneath to keep the hotpot warm throughout eating. This is a dish for sharing with friends and family. Best to have plenty of sauce in the pot for dipping pak-choi at the end.
100g dried mong bean vermicelli (cellophane noodle)
8 Pacific prawns with shell on
250g shelfless tiger prawns
250g monkfish fillet
150g ready processed squid rings
1 medium onion
2-3 cloves of crushed garlic
3 tablespoon Jimmy’s Saté sauce
1tbsp Amoy sesame paste
1/2 litre of water and 1 tablespoon chicken powder If preferred, you can also add Szechuan chilli and Amoy sesame paste for a spicy and thicker sauce.
Soak the cellophane noodle in water until soften and translucent.
Cut onion in slices, cut fish in bite-sized, discard the shelf and remove beard from mussels, deveined the tiger prawn.
Wash the pak-choi, cut in half and leave aside for use last.
Fried the onion and garlic until soften, add Jimmy’s Saté Sauce then water and chicken powder to simmer for 3 minutes to prepare the soup stock.
Add Szechuan chilli and Amoy sesame paste to the soup.
Use a large claypot or electric hotpot cooker to arrange the soften cellophane noodle at the bottom of the pot, arrange the raw seafood by sections on top of the cellophane noodle to cover the noodle completely.
If you use an electric hotpot cooker, just our the soup stock over the seafood and cover with a lid, simmer the hotpot for 2-3 minutes or until the Pacific prawns are red in colour and the fish is cooked.
If you use a claypot, place the it over a fondue burner to simmer the hotpot for 10 minutes or until the seafood are completley cooked.
Serve the hotpot with rice, Place the pak-choi in the pot half way through eating to soak in the delicious seafood satay sauce, pak-choi only take less than a minite to cook.