Spicy Sour Seafood Steamboat

Recipe by

Made With QL Eggs

QL D'Fresh Eggs

See Product

Details

The next instalment in our steamboat series features an appetising and flavourful steamboat that comes with a spicy and sour soup. It will surely tantalise your taste buds together with QL MUSHROOM products.

You can select from a wide range of MUSHROOM steamboat products, but we recommend QQ Fish Filament, Oborotsuki and White Fish Balls to pair with leafy vegetables, a variety of fresh mushrooms, and seafood such as prawns, clams and crabs.

This is a seafood steamboat bursting with sour and spicy flavours, with the spiciness coming from the dried chilies, chili paste, Szechuan peppercorns, blended in with the sourness from the lime juice and vinegar. Serve this seafood steamboat on a cool rainy day or in an air-conditioned room, it will set your tongue on fire and thrill your taste buds!

We love the use of traditional charcoal steamboat pot to serve this, it makes the whole steamboat experience much more authentic and unforgettable!

Preparation time30 minutes

Cooking time2 hour

Servings6-8

Ingredients

3 - 4 tbsp chili paste (cili boh)

2 tbspcooking oil

4 - 5dried chilies, halved

2 inches ginger, sliced

3shallots, sliced

5 cloves garlic, smashed

1 tspSzechuan peppercorns, smashed

5 lwater

3chicken carcasses, cut into smaller pieces

2 tbsp lime juice

¼ cupvinegar (or to taste)

Salt & sugar to taste

1chicken stock cube (optional)

Steamboat ingredients

1 packet MUSHROOM QQ Fish Filament

1 packet MUSHROOM Oborotsuki

1 packet MUSHROOM White Fish Balls

400 ggaroupa or snapper fillet, sliced into 1 cm thick

500 gmedium prawns (cleaned and deveined)

500 gclams, cleaned

500 - 700 g leafy vegetables of your choice, such as Chinese cabbage, lettuce, bok choy, or spinach

1 canbutton mushrooms, halved

500 gfresh mushrooms of your choice, such as Shiitake, Shimeji, Enoki or Oyster

6 - 8QL D'Fresh or QL Omega eggs

Noodles of your choice

Method

Sauté cili boh, ginger and shallots with cooking oil in a medium stock pot until fragrant. Pour in water and chicken carcasses, add garlic, Szechuan peppercorns and dried chilies, bring to boil. Add in chicken stock cube if using.
Simmer on low heat for 1.5 - 2 hours.
Pour in lime juice and vinegar, season with sugar and salt to taste.
To serve, pour stock into a steamboat pot and bring to a boil. Add in the steamboat ingredients and bring to a boil again.
Dish out cooked ingredients with a strainer ladle. Serve with your favourite dipping sauce, fried chopped garlic or shallots, chopped spring onion or other condiments.
Add in noodles and break the eggs to cook in boiling soup.

To find out more about MUSHROOM products and where to purchase, click here.

QL Omega & QL D'Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.