Seafood Steamboat Recipe | Food Network UK

Ingredients

• 3 litres chicken stock
• 4 bird's eye chillies, thinly sliced
• 225 g dried vermicelli noodles, cooked
• 12 scallops, on the half- shell
• 500 g calamari
• 500 g mussels
• 500 g barramundi fillets, sliced into 5 mm pieces
• 500 g raw tiger prawns, peeled and deveined
• 1 bunch chrysanthemum leaves (tan o), washed and torn into 10 cm pieces
• 1 bunch mustard greens, washed and sliced into 4 cm pieces
• 1/2 a Chinese cabbage (wong bok), washed and sliced into 4 cm pieces
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon salt
• 125 ml light soy sauce for dipping