Asian Thai Boil

Name: Asian Thai Boil
Ingredients: kingfish steaks; 100 g Vannamei prawns; 100 g Vongole; 2 soft shell crabs; 100 g razor clams; 100 g green curry paste; 2 Shallots; rice oil; 0.75 l fish stock; 50 g Bean sprouts; 100 g Cockles; 1 l Coconut milk; 0.75 l Chicken broth; 100 g green beans; Liquid Concentrate Asian; 100 g Eggplant; 1 Spring onion; 150 g udon noodles; Coriander; Lime

The Asian Thai Boil is delicious to serve at the table in a traditional Thai hotpot.

The boil itself consists of fish stock, chicken stock, Asian-style liquid concentrate, and green curry paste. The seafood prepared in this are kingfish, soft shell crab, shrimp, cockles, razor clams, and vongole. The boil is further enriched with udon noodles, green beans, eggplant, bean sprouts, and kaffir lime leaves, among other things.

Ingredients

kingfish steaks

100gVannamei prawns

100gVongole

2soft shell crabs

100grazor clams

100gCockles

100ggreen curry paste

2Shallots

rice oil

0.75lfish stock

50gBean sprouts

1lCoconut milk

0.75lChicken broth

100ggreen beans

Liquid Concentrate Asian

100gEggplant

1Spring onion

150gudon noodles

Coriander

Lime

Preparation

Step 1

Sauté a chopped shallot in rice oil, add the curry paste and stir-fry briefly.
Add the coconut milk, the broths, and the kaffir leaves and bring the boil to a boil.
Cook the udon noodles until just done in salted water and rinse cold.
Blanch the green beans and rinse cold.
Lower the temperature of the curry (85°C) and add the shrimp and shellfish, letting them cook for about 5 minutes.
Lower the temperature even further (65°C) and add the kingfish pieces and crab, letting them cook for about 10 minutes.
Cut the spring onion and eggplants into the desired shape and grill both. Add together with the bean sprouts to the boil and, if desired, season further with the liquid concentrate.
Warm the udon noodles together with the green beans in a little of the curry broth (Boil).
Prepare the Thai hot pot.
Arrange the garnishes in the hot pot and generously pour over the boil.
Garnish with fresh kaffir leaves, lime, and finely chopped coriander.