Claypot Seafood Tung Hoon
6 tbsp vegetable oil cup coriander stems 4 cloves garlic, crushed 4 stalks spring onions, cut into 3cm pieces 1 tsp white peppercorn, crushed 1 tbsp Chinese cooking wine (hua diao jiu) 400ml chicken stock 250g mung bean vermicelli (tung hoon), soaked for 30min until soft, then drained 4 prawns, heads and veins removed 100g sliced squid 100g fish fillet 1 tsp fish sauce tbsp dark soya sauce 1 tsp caster sugar 1 tbsp black vinegar
1 Heat the oil in a medium-sized claypot. Fry the coriander stems, garlic, spring onions, peppercorns and 1 tbsp hua diao jiu over medium heat for 2min until fragrant. 2 Add the chicken stock and bring it to the boil. 3 Add the tung hoon and cook for 5min, stirring constantly. 4 Add the prawns, squid, fish, fish sauce, dark soya sauce and sugar. Stir well. 5 Cover the claypot and simmer for 3min over low heat until the noodles are fairly dry. 6 Add the black vinegar and the remaining tbsp hua diao jiu, and stir well.
Seaweed Salmon With Somen and Kimchi Claypot Seafood Tung Hoon