Sour Orange Curry Hot Pot
Cook Time 30 minutes
Servings 4
Ingredients
1½ cups red onion, chopped
½ cup garlic, peeled
½ cup dried shrimp, rehydrated
1½ cups long dried red Thai chilli, cut and rehydrated
2 tbsp tamarind pulp
1 whole baby snapper, chopped into pieces
4 Spring bay mussels
6 oyster mushrooms, torn
4 snake beans
6 betel leaves
1 knob galangal, sliced
2 kaffir lime leaves
200ml white chicken stock
Fish sauce, to taste
Oyster sauce, to taste
Caster sugar, to taste
1 tbsp tamarind pulp
Crispy shallots
Coriander leaves
Jasmine rice, cooked, to serve
Method
Place onion, garlic, chilli, and shrimp in a food processor and blend to a smooth paste. Add tamarind.
In a hot pot bring chicken stock to a simmer, add some paste, galangal, lime leaf. Simmer for a few minutes. Season with fish sauce, sugar, tamarind pulp and oyster sauce.
Place the snapper in the stock until almost cooked.
Add mushrooms, snake beans and mussels to the pot and cook for a further 5 minutes. Add betel leaves, and garnish the dish with crispy shallots and coriander. Serve with steamed jasmine rice.