Spicy Hotpot Recipe | Yummly
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Spicy Hotpot

BBC
31Ingredients
60Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons groundnut oil
  • 4 chillies (long dried Sichuan, or long dried chillies)
  • 50 grams sichuan peppercorns (2oz , whole)
  • 1 tablespoon chilli bean sauce (available from Asian grocers)
  • 1 tablespoon chilli sauce
  • 1.7 liters vegetable stock (/3 pints hot)
  • 2 whole star anise
  • 6 mushrooms (dried Chinese)
  • 1 handful dried tangerine peels (available from Asian grocers, or subtitute with the zest of 1 orange)
  • 1 spring onion (large, roughly chopped)
  • 250 milliliters chilli oil (/9fl oz)
  • 2.5 centimeters fresh ginger root (/1in piece, peeled)
  • 2 red chillies (de-seeded, sliced)
  • 250 grams fish balls (/9oz ready-made, available from Asian grocers, optional)
  • 1 handful chinese cabbage (small, thickly sliced)
  • 1 handful tofu (deep fried)
  • 1 handful tofu (fresh, cut into 2.5cm/1in chunks)
  • 3 tablespoons black rice vinegar (Chinkiang, or balsamic vinegar)
  • 3 tablespoons light soy sauce
  • 1 red chilli (de-seeded, finely chopped)
  • 1 free range egg (yolk only)
  • 1 tablespoon barbecue sauce (satay or Taiwanese, available from Asian grocers)
  • 1 tablespoon light soy sauce
  • 1 tablespoon fresh coriander (finely chopped)
  • 1 tablespoon spring onion (finely sliced)
  • lamb fillet (thinly sliced)
  • prawns (shelled and de-veined)
  • firm tofu (cut into chunks)
  • enoki mushrooms
  • sweetcorn (baby, sliced)
  • 250 grams fishcakes (/9oz ready-made, available from Asian grocers)
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