Asian Hotpot with Steak, Prawns & Shiitake

Ingredients

• 1.5 litrebeef stock
• 4 cmfresh ginger
• 3 clovesgarlic
• 7 tbspsoy sauce — total
• 3 tbsprice vinegar — total
• 2 tbspsesame oil — total
• 1½ tspsambal oelek — total
• 4 pcsspring onions
• 350 gsteak
• 300 glarge raw peeled prawns
• 250 gshiitake
• 2 pcspak choi — approx. 400 g, small
• 200 gsugar snap peas
• 2 pcscarrots
• 300 gfresh udon noodles
• 1 tspsesame seeds
• 2 tsphoney — total
• 3 tbsppeanut butter
• 2 tbspwarm water

Method

1. 1

   Slice ginger, crush garlic and roughly chop 3 spring onions.

2. 2

   Place beef stock, ginger, garlic, 4 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp sambal and roughly chopped spring onion in a pan.

3. 3

   Bring to a boil and simmer gently for 15 minutes.

4. 4

   Place the steak in the freezer for about 20 minutes, then slice it against the grain into very thin pieces.

5. 5

   Pat the prawns dry and check if the digestive tract has been removed.

6. 6

   Clean shiitake, roughly chop pak choi and slice carrots into thin diagonal pieces. Clean sugar snap peas.

7. 7

   For the sesame-soy dip, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey and 1 tsp sesame seeds. Finely chop 1 spring onion and add.

8. 8

   For the peanut dip, mix 3 tbsp peanut butter, 2 tbsp warm water, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey and ½–1 tsp sambal.

9. 9

   Remove ginger, garlic and roughly chopped spring onion from the broth.

10. 10

    Pour the broth into a hotpot or fondue pot and keep it gently simmering.

11. 11

    Arrange steak, prawns, shiitake, pak choi, sugar snap peas and carrot separately around the pot.

12. 12

    Cook small portions in the broth. Steak for approx. 30–60 seconds; prawns for approx. 2–3 minutes until fully cooked.

13. 13

    Use separate tongs or chopsticks for raw and cooked food.

14. 14

    At the end, add the udon noodles to the flavourful broth and heat according to package directions, usually 2–3 minutes.

15. 15

    Divide the noodles and broth among bowls and serve with the two dips.