Lau Hai San (Spicy and Sour Seafood Hotpot)
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Ingredients
- 300 g raw king prawns, peeled and deveined
- 250 g cleaned squid, sliced into rings
- 300 g fresh clams, scrubbed
- 400 g chopped tomatoes
- 225 g tinned pineapple chunks in juice
- 150 g okra, sliced
- 1 tbsp tamarind paste
- 1 fresh red chilli
- 2 tbsp fish sauce
- 250 g rice vermicelli noodles
- 1 fresh coriander
Nutrition (per serving)
- Calories
- 441 kcal
- Protein
- 32.6 g
- Carbohydrate
- 68.1 g
- of which sugars
- 12.5 g
- Fat
- 2.4 g
- of which saturates
- 0.7 g
- Fibre
- 4 g
- Salt
- 2.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 1.2 litres of water to the boil in a large pot and stir in the tamarind paste and fish sauce.
- 2
Add the chopped tomatoes, pineapple chunks and juice, and okra, and simmer for 8 minutes.
- 3
Add the clams, cover and cook for 3 minutes until they open; discard any that stay shut.
- 4
Add the squid and prawns and simmer for 3 minutes until the prawns are pink and the squid is just cooked through.
- 5
Cook the rice vermicelli noodles in a separate pan of boiling water for 3 minutes, then drain and divide between bowls.
- 6
Ladle the hotpot over the noodles, scatter with sliced chilli and coriander and serve.
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