Prep 45 m
Cook 10m
2 to 3


    80 gms sea cucumber (cubes) 
    60 gms abalone (sliced) 
    80 gms tiger prawns
    40 gms scallops 
    40 gms cuttlefish (sliced) 
    40 gms belt fish (sliced and boneless) 
    50 gms blue mussels 
    10 gms dry shitake mushroom (sliced) 
    10 gms bamboo shoots (sliced) 
    20 gms red onion (julienned) 
    20 gms peanut butter (store bought)
    15 gms Hoisin sauce (store bought)
    15 gms Chu Hou paste (store bought)
    2 gms black pepper (crushed) 
    10 gms onion oil 
    1 egg yolk
    1 tbsp potato starch
    1 garlic (crushed)
    1 tsp soy sauce (optional)

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Ingredient Substitution Guide


Cut the Belt fish into bite-sized pieces and mix it with egg yolk and potato starch.

Heat up the wok and fry the Belt fish until it turns golden brown.

Blanch the tiger prawns, Japanese Hokkaido scallops, cuttlefish, prepared dry shiitake mushrooms, bamboo shoot, baby bok choy, Dalian sea cucumber, and blue mussels in boiling water.

Heat up the wok again and add onion oil and garlic. Then, pour in the homemade hotpot seafood sauce.

To make a homemade seafood sauce, mix hoisin sauce, chu hou paste, and peanut butter.

Add all the blanched seafood and vegetables to the wok and stir fry them with the sauce. Add crushed pepper. Give it a good stir.

Preheat a stone plate and add chopped red onion at the bottom of the plate.

Place the stir-fried seafood and vegetables on top of the red onions.

Pour rice vinegar over the seafood and vegetables. Also you can drizzle some soy sauce (optional).

 Serve hot.

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