Seafood Tofu Hot Pot

    40 minutes

    Prawns, fish cakes, seafood sticks, tofu and rice noodles combine to make the perfect dish for a chilly night.

    1 person made this

    Serves: 4 

    • 8 raw prawns, shelled and deveined
    • salt and pepper to taste
    • 1 teaspoon sesame oil
    • 200g fish paste
    • 1 large egg, beaten
    • 1 tablespoon oil
    • 200ml chicken stock
    • 4 fried tofu puffs, quartered
    • 1/2 cup (125ml) water
    • 2 tablespoons oyster sauce
    • 2 teaspoons soy sauce
    • 1 teaspoon dark soy sauce
    • 1 tablespoon oil
    • 1 onion shallot, sliced
    • 1 tablespoons chopped garlic
    • 1 medium onion, chopped
    • 1/4 teaspoon salt
    • 4-5 imitation crab (surimi) sticks
    • 2-3 teaspoons chilli oil
    • 200g dried rice noodles, soaked until soft and drained
    • 1 spring onion, chopped

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Pat dry the prawns and sprinkle with salt, pepper and sesame oil. Let sit for 10 minutes.
    2. Meanwhile mix the fish paste and egg together. Shape into small fish cakes.
    3. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the fish cakes until evenly browned and cooked through, about 3-4 minutes.
    4. In a small saucepan, bring the chicken stock to the boil. Add the fried tofu puffs, boil for 5 minutes. Stir in the water, oyster sauce, soy sauce and black soy sauce.
    5. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the shallot and garlic until browned, 2-3 minutes. Add the prawns and cook for 1-2 minutes. Stir in the onion and salt and cook until soft, 3-4 minutes.
    6. Add the fish cakes back into the pan, together with the seafood sticks and chilli oil. Mix well.
    7. Stir in the rice noodles and heat through for 2 minutes. Garnish with spring onions before serving.


    Fried tofu puffs and dark soy sauce can be found in Chinese/Oriental speciality stores.

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