Spicy hotpot Recipe | Food Network UK

Name: Spicy hotpot Recipe | Food Network UK
Total time: 80 min
Ingredients: 2 tbsps groundnut oil; 3 - 4 long dried Sichuan chiles or long dried chiles; 60g whole Sichuan peppercorns; 1 tbsp chilli bean sauce (can be found at speciality Asian markets); 1 tbsp chilli sauce; 1.5L vegetable stock; 2 star anise; 6 dried Chinese mushrooms or 6 dried shiitake or porcini mushrooms; 1 small handful dried orange peel or the zest of 1 orange; 270ml chilli oil; 1 (2 cm) piece fresh ginger, peeled; 2 medium red chillies, seeded and sliced; 250g (MSG free) fish balls (if you are unable to get hold of these, leave them out, or substitute with vegetables instead); 1 large spring onion, coarsely chopped; 1 small handful Chinese cabbage, sliced 2cm thick; 1 small handful deep-fried tofu (if you are unable to get hold of this, leave it out or substitute with vegetables instead); 1 small handful fresh tofu, cut into 2cm chunks; For the vinegar, chilli and soy dipping sauce; 3 tbsp black rice vinegar or balsamic vinegar; 3 tbsp light soy sauce; 1 red chilli, seeded and finely chopped; 1 egg yolk; 1 tbsp Oriental satay sauce (can be found in speciality Asian markets) or barbecue sauce; 1 tbsp light soy sauce; 1 tbsp finely chopped coriander leaves; 1 tbsp finely sliced spring onion; 250 g (MSG free) fish cake, sliced (if you are unable to get hold of this, leave it out or substitute with vegetables instead); Baby corn, as needed (can be found in speciality Asian markets); Raw lamb, thinly sliced, as needed; Raw prawns or shrimp, shelled and deveined, as needed

foodnetwork.co.uk

This mouth-watering recipe is ready in just 1 hour and 20 minutes and the ingredients detailed below can serve up to 4 people.

View full recipe on foodnetwork.co.uk

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Ingredients

2 tbsps groundnut oil
3 - 4 long dried Sichuan chiles or long dried chiles
60g whole Sichuan peppercorns
1 tbsp chilli bean sauce (can be found at speciality Asian markets)
1 tbsp chilli sauce
1.5L vegetable stock
2 star anise
6 dried Chinese mushrooms or 6 dried shiitake or porcini mushrooms
1 small handful dried orange peel or the zest of 1 orange
270ml chilli oil
1 (2 cm) piece fresh ginger, peeled
2 medium red chillies, seeded and sliced
250g (MSG free) fish balls (if you are unable to get hold of these, leave them out, or substitute with vegetables instead)
1 large spring onion, coarsely chopped
1 small handful Chinese cabbage, sliced 2cm thick
1 small handful deep-fried tofu (if you are unable to get hold of this, leave it out or substitute with vegetables instead)
1 small handful fresh tofu, cut into 2cm chunks
For the vinegar, chilli and soy dipping sauce
3 tbsp black rice vinegar or balsamic vinegar
3 tbsp light soy sauce
1 red chilli, seeded and finely chopped
1 egg yolk
1 tbsp Oriental satay sauce (can be found in speciality Asian markets) or barbecue sauce
1 tbsp light soy sauce
1 tbsp finely chopped coriander leaves
1 tbsp finely sliced spring onion
250 g (MSG free) fish cake, sliced (if you are unable to get hold of this, leave it out or substitute with vegetables instead)
Baby corn, as needed (can be found in speciality Asian markets)
Raw lamb, thinly sliced, as needed
Raw prawns or shrimp, shelled and deveined, as needed
Firm tofu, cut into chunks, as needed
Enoki mushrooms, as needed