NTO - Crab Hot Pot

Ingredients: 1 kg ground freshwater crab; 200g snakehead fish; 200g fresh tiger prawns; 200g cuttlefish; 300g clams; 3 tomatoes; 1 kg thin rice noodles (for serving); shallots, spinach; Seasonings: chili peppers, salt, seasoning powder, sugar, fish sauce, pepper

Ingredient preparation: Mix the ground freshwater crab with a pinch of salt. Then, put the ground crab into a bowl with a little warm water. Strain the crab through a sieve, squeezing out the liquid thoroughly to extract all the crab meat. Repeat this process about 3 times to extract the crab juice. Wash the tomatoes, then cut them into wedges. Peel and finely chop the garlic.

Place the snakehead fish in a bowl with ½ teaspoon salt, ½ teaspoon seasoning powder, and ½ teaspoon pepper. Use a spoon to spread it evenly so that the fish is smooth and absorbs the seasoning. Cut off the shrimp's antennae and wash them thoroughly. Clean the squid, make a few cuts on the body, and cut it into bite-sized squares. Wash the clams, then soak them in rice water with a few slices of chili peppers to help them release any sand. Wash the spinach and drain it.

Preparing the hot pot broth: Heat a pan with a small spoonful of cooking oil, add chopped shallots and garlic and sauté until fragrant, then add tomatoes and stir-fry until softened and the tomatoes turn a beautiful red color, then turn off the heat.

Pour the strained crab broth into a small pot and bring to a boil. Season with a little salt, seasoning powder, and fish sauce. Once the broth starts boiling and the crab roe floats to the surface, add the sautéed tomatoes to the broth. Continue simmering for another 20 minutes. Taste and adjust the seasoning as needed, then turn off the heat.

Enjoy: Place the hot pot on a mini gas stove, heating it over low heat while enjoying. When eating, add the prepared seafood and spinach to the hot pot. The crab and seafood hot pot is delicious served with fresh rice noodles.

PP

Source: http://baoninhthuan.com.vn/news/137588p29c173/la%CC%89u-cua-do%CC%80ng.htm