Spicy Hotpot

Ingredients

• 2 tbsp groundnut oil
• 3-4 long dried Sichuan chillies or long dried chillies
• 50g/2oz whole Sichuan peppercorns
• 1 tbsp chilli
• 1 tbsp chilli sauce
• 1.7 litres/3 pints hot vegetable stock
• 2 whole star anise
• 6 dried Chinese mushrooms
• 1 small handful dried tangerine
• 1 large spring onion
• 250ml/9fl oz chilli oil
• 2.5cm/1in piece fresh root ginger
• 2 red chillies, de-seeded, sliced
• 250g/9oz ready-made fish
• 1 small handful Chinese cabbage
• 1 small handful deep-fried tofu
• 1 small handful fresh tofu
• 3 tbsp Chinkiang black rice vinegar or balsamic vinegar
• 3 tbsp light soy sauce
• 1 red chilli
• 1 free-range egg
• 1 tbsp oriental satay or barbecue sauce
• 1 tbsp light soy sauce
• 1 tbsp finely chopped fresh coriander
• 1 tbsp finely sliced spring onion
• , thinly sliced lamb fillet
• raw prawns
• firm tofu
• enoki mushrooms
• baby sweetcorn
• 250g/9oz ready-made fishcakes (available from Asian grocers)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 17 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Lamb	100g cooked	294
Salmon	100g cooked	208
Olive Oil	1 tbsp (14g)	119
Shrimp	100g cooked	99
Egg	1 large egg (50g)	78
Tofu	100g firm	76
Onion	1 medium (110g)	44
Chinese Cabbage	1 cup shredded (89g)	22
Mushroom	1/2 cup sliced (35g)	15
Soy Sauce	1 tbsp (15ml)	9
Vinegar	1 tbsp (15ml) distilled	3
Ginger	1 tsp grated fresh (2g)	2
Sauce	not in our table	0
Star Anise	not in our table	0
Tangerine	not in our table	0
Coriander	not in our table	0
Sweetcorn	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.