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Mala Hotpot

Servings: 3-4 Pax

Level: Easy

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Watch How To Make

Ingredients:

  • 4 cloves garlic
  • 1½ tsp minced ginger
  • 2 packet spicy mala hot pot soup base
  • 1.5 litre of water
  • 220g Konnyaku (cut into bite size pieces)
  • 90g Japanese vermicelli
  • 1 packet DoDo salmon seafood ball
  • 1 packet DoDo fish maw seafood ball
  • 1 packet DoDo mushroom seafood ball
  • 1 packet DoDo cheesy cuttlefish seafood ball
  • 1 packet DoDo prawn seafood ball
  • 1 packet DoDo signature fresh fish balls
  • 8 pieces shiitake mushrooms
  • 1 piece lotus root (sliced)
  • 1 whole carrots (cut into bite size pieces)
  • 1 pack DoDo seafood paste with scrapers (tobiko prawn, mushroom chicken, fish maw)
  • 1 packet DoDo snow crab leg
  • 8 pieces of fresh prawns
  • 1 pack of tofu
  • 150g bok choy
  • 1 stalk of leek (sliced)
  • 300g chicken slices

Directions:

  • Add some chilli oil from spicy mala hot pot paste into a large pot, add 4 cloves of garlic and ginger. Stir fry until fragrant.
  • Add spicy mala hot pot soup base and add water. Bring to boil.
  • Wash and rub konnyaku with salt and set aside.
  • Boil Japanese vermicelli for 3 mins and rinse with cold water, drain dry and set aside.
  • Boil konnyaku with boiling water for about 3 – 5 mins to get rid of the smell. Drain and set aside.
  • Add in Konnyaku and japanese vermicelli to the hot pot.
  • Add in DoDo assorted seafood balls, shiitake mushrooms, lotus root, carrots, DoDo seafood pastes.
  • Just before serving add prawns, tofu bok choy and leeks.
  • Serve immediately.