Chinese hotpot

Ingredienser

• 300 g tiger prawns peeled and deveined (head and tail left on)
• 250 g beef sirloin excess fat removed and thinly sliced
• 300 g smoked tofu drained and cut into 1 inch cubes
• 300 g pork fillet sinew removed (thinly sliced)
• 4 skinless (boneless chicken thighs sliced to strips)
• 300 g assorted seafood (scallops (fish balls and squid rings))
• 400 g assorted vegetables (pak choi (Chinese cabbage, long-stem broccoli, carrots and red peppers), chopped)
• 300 g assorted mushrooms (oyster (chestnut, button, shiitake and wood ear fungus), halved or torn into large pieces)
• 200 g bean curd skin
• 400 g assorted noodles (mung bean (vermicelli rice noodles, egg noodles))
• 2 tbsp rapeseed oil
• 3-4 dried long 'chao tian jiao' chillies
• 30 g Sichuan peppercorns
• 1 tbsp chilli bean sauce
• 1 l chicken or vegetable stock hot
• 6 dried Chinese mushrooms
• 1 star anise
• small handful of dried tangerine peel (optional)
• 50 ml chilli oil
• 5cm piece ginger peeled and sliced
• 0.5 Chinese cabbage washed (leaves separated, sliced into 2.5cm thick pieces)
• 3 spring onions sliced at an angle
• 2 tbsp low-sodium light soy sauce
• 1 tbsp satay sauce
• 1 tbsp black rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp garlic crushed
• 1 tsp ginger grated
• 1 tbsp coriander finely chopped
• 2 spring onions finely sliced
• 1 egg yolk (optional)
• 1 tsp toasted white sesame seeds