Tabletop Clear-Broth Hot Pot with Beef, Prawns and Greens

What you need

• 2 l (8 cups) chicken stock, plus extra for topping up
• 4 slices fresh ginger
• 4 scallions, 2 cut into lengths, 2 finely chopped
• 1 tsp salt, or to taste
• 1/2 tsp ground white pepper
• 400 g (14 oz) flank steak
• 300 g (10 oz) raw prawns, peeled and deveined
• 150 g (5 oz) fish balls
• 400 g (14 oz) firm tofu
• 1/2 napa cabbage, about 500 g (1 lb)
• 200 g (7 oz) bok choy
• 200 g (7 oz) fresh shiitake mushrooms
• 200 g (7 oz) enoki mushrooms
• 6 tbsp light soy sauce
• 2 tbsp toasted sesame oil
• 4 cloves garlic, finely chopped
• 1 tsp sugar
• 1 tbsp rice vinegar
• 2 red bird's eye chilies, thinly sliced, optional

Method

Restated from the original video

1. 1

   Wrap the beef and freeze it until firm but not hard, about 30 min, so it slices thinly.

2. 2

   Cut the tofu into thick slices, the cabbage into wide strips and the bok choy into halves or quarters.

3. 3

   Remove the shiitake stems and cut a cross into each cap. Trim the root end off the enoki and pull them into small bunches.

4. 4

   Slice the firm beef across the grain as thinly as possible and fan it out on a plate.

5. 5

   Arrange the beef, prawns, fish balls, tofu and vegetables on platters and keep the raw meat and seafood cold until the table is ready.

6. 6

   For the dip, stir the soy sauce, sesame oil, garlic, sugar and vinegar together with the chopped scallions and the chilies, then divide among small bowls.

7. 7

   Put the stock, ginger and scallion lengths in a wide pot, bring to a boil and simmer for 10 min. Season with the salt and white pepper.

8. 8

   Set the pot on a portable burner in the middle of the table and keep it at a steady simmer.

9. 9

   Start by adding the cabbage stems, a few tofu slices and the shiitake, since they take longest, 4-5 min.

10. 10

    Let each person cook their own pieces. Swish a slice of beef in the broth until it loses its pink, 10-20 seconds; drop in prawns until pink and opaque, 2-3 min; heat fish balls until they float.

11. 11

    Add the bok choy, cabbage leaves and enoki in small batches as space clears, cooking them until just wilted, 1-2 min.

12. 12

    Lift everything out with small strainers or chopsticks and dip it in the sauce before eating.

13. 13

    Top up the pot with hot stock or water as it reduces. Finish by ladling the rich broth into bowls.

Imported from asianinspirations.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.