Name: Prawn & Squid Hot Pot
Cook time: 4 h
Yield: 4
Ingredients: 4 large, cleaned squid hoods (1kg); 1 tbsp extra virgin olive oil; 8 eschalots (200g), peeled; 2 cloves garlic, crushed; 4cm piece fresh ginger (20g), grated finely; 3 tsp ground cumin; 2 tsp ground coriander; 1 tsp brown mustard seeds; _ tsp ground turmeric; 2 long green chillies, chopped finely; 6 makrut lime leaves; 2 cups (500ml) fish stock; 400ml can coconut milk; 350g peeled uncooked king prawns, tails intact; 2 tbsp fish sauce; 2 tbsp lime juice; fresh rice noodles, fresh coriander leaves and lime cheeks, to serve

VMG Recipes