asian

Seafood with Vermicelli Hotpot

Name: Seafood with Vermicelli Hotpot
Total time: 25 min
Yield: 2 servings
Cuisine: asian
Ingredients: 50 g Garlic; 10 g Chili; 15 g Cooking oil; 20 g Oyster sauce; 10 g Light soy sauce; 5 g Sugar; 2 g Chicken powder; 10 g Peanut oil; 120 g Tomato; 120 g Zucchini; 100 g Napa cabbage; 50 g Enoki mushrooms; 1 bundle Vermicelli; 180 g Clams; 300 g Shrimp; 10 g Scallions

A flavorful and spicy seafood hotpot with vermicelli, braised in a single pot without added water, relying on the natural moisture of the ingredients. This recipe uses a unique 'self-steaming' method to concentrate flavors.

25 min 2 servings马蹄厨房 Martin's Cuisine Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

450

Calories

35g

Protein

35g

Carbs

18g

Fat

Scale recipe

2 servings

Original recipe

Ingredients16 items

Produce

🧄Garlic50 g

🌶️Chili10 g

🍅Tomato120 g

🥒Zucchini120 g

🥬Napa cabbage100 g

🍄Enoki mushrooms50 g

🧅Scallions10 g

Seafood

🐚Clams180 g

🦐Shrimp300 g

Pantry

🌻Cooking oil15 g

🍶Oyster sauce20 g

🧂Light soy sauce10 g

🍚Sugar5 g

🥜Peanut oil10 g

🍜Vermicelli1 bundle

Spices

🐔Chicken powder2 g

Instructions

1
Mince 50g garlic and 10g chili.
2
Heat 15g cooking oil until hot, then pour it over the minced garlic and chili in a bowl. Add 20g oyster sauce, 10g light soy sauce, 5g sugar, and 2g chicken powder. Mix well to create the chili garlic sauce.
3
Chop 120g tomatoes, slice 120g zucchini, tear 100g napa cabbage, prepare 50g enoki mushrooms, and soak 1 bundle of vermicelli.
4
Clean 180g clams and 300g shrimp. For clams, if concerned about sand, gently pry them open with a knife and rinse thoroughly.
5
Spray the bottom of a non-stick pan with 10g peanut oil. Arrange the tomatoes, zucchini, napa cabbage, soaked vermicelli, enoki mushrooms, cleaned clams, and shrimp in layers.
6
Pour the prepared chili garlic sauce evenly over all the layered ingredients. Cover the pan with a lid. Cook on medium heat.
7
Continue braising for 8-10 minutes, or until the clams open and shrimp turn pink.
9:00 timer
8
Remove the lid. Garnish with 10g chopped scallions. Serve hot.

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