Thai Suki Hot Pot

Name: Thai Suki Hot Pot
Ingredients: 6 cloves garlic; 2 cubes red bean curd; 1 tsp red bean curd juice; 1 tbsp sesame seed (toasted); 7 tbsp Sriracha sauce; 5 tbsp tomato sauce; 2 tbsp brown sugar; 2 tbsp soy sauce; 2 tbsp oyster sauce; 2 tbsp sesame oil; 120ml water; 2L pork/chicken stock; 80g glass noodles; 100g chrysanthemum garland; 50g Chinese cabbage; 200g baby corn; 200g enoki mushrooms; 200g fresh shiitake mushrooms; 200g king oyster mushrooms; 200g soft tofu; 100g beef (thinly sliced); 100g pork belly (thinly sliced); 150g fish balls; 150g fish cakes; 150g squid balls; 150g beef balls; 300g fresh prawns (deveined and deshelled); 150g fresh squid; 150g fresh fish fillets

asianinspirations.com.au

Thai’s version of Sukiyaki with delicious meat and veggies cooked in meat stock and dip in a spicy dipping sauce. Try Thai Suki Hot Pot now!

View full recipe on asianinspirations.com.au

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