Spicy seafood hot pot

    50 min

    A deliciously warming Chinese recipe, made with prawns, fish cakes, seafood sticks, tofu and rice noodles. Perfect for those cold winter nights. Add more chilli oil at the end, if you prefer your food spicy.


    Quebec, Canada
    2 people made this

    Serves: 4 - 6

    • 8 raw prawns, shelled and deveined
    • salt and pepper to taste
    • 1 teaspoon sesame oil
    • 1/3 recipe white fish paste
    • 1 large egg, beaten
    • 1 tablespoon oil
    • 200ml concentrated chicken stock
    • 4 fried tofu puffs, quartered
    • 125ml water
    • 2 tablespoons oyster sauce
    • 2 teaspoons soy sauce
    • 1 teaspoon black soy sauce
    • 1 tablespoon oil
    • 1 shallot, sliced
    • 1 tablespoons chopped garlic
    • 1 medium onion, chopped
    • 1/4 teaspoon salt
    • 4-5 crab flavoured seafood sticks
    • 2-3 teaspoons chilli oil
    • 200g dried rice noodles, soaked until soft and drained
    • 1 spring onion, chopped

    Prep:20min  ›  Cook:20min  ›  Extra time:10min marinating  ›  Ready in:50min 

    1. Pat dry the prawns and sprinkle with salt, pepper and sesame oil. Let sit for 10 minutes.
    2. Meanwhile mix the fish paste and egg together. Shape into small fish cakes.
    3. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the fish cakes until evenly browned and cooked through, about 3-4 minutes.
    4. In a small saucepan, bring the chicken stock to the boil. Add the fried tofu puffs, boil for 5 minutes. Stir in the water, oyster sauce, soy sauce and black soy sauce.
    5. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the shallot and garlic until browned, 2-3 minutes. Add the prawns and cook for 1-2 minutes. Stir in the onion and salt and cook until soft, 3-4 minutes.
    6. Add the fish cakes back into the pan, together with the seafood sticks and chilli oil. Mix well.
    7. Stir in the rice noodles and heat through for 2 minutes. Garnish with spring onions before serving.


    Fried tofu puffs and black soy sauce can be found in Chinese/Oriental speciality stores.

    See it on my blog

    Check out this recipe on my blog

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