Mongolian Hot Pot

A divided simmering broth of clear chicken and spicy Sichuan at the table for dipping paper-thin lamb and vegetables.

Ingredients

• 700g large prawns
• 1 cup wonton wrappers
• 1 tbsp grated fresh ginger
• 1/2 tsp five-spice powder
• 1/4 cup neutral vegetable oil
• 2 shiitake mushrooms, chopped
• a handful of fresh chives, chopped
• a drizzle of oyster sauce
• 500ml chicken stock
• a pinch of star anise

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the crushed Sichuan peppercorns and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the five-spice powder and star anise, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the large prawns and bamboo shoots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the large prawns is tender, about 20 mins.

6. 6

   Stir in the wonton wrappers and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the soy sauce and adjust the seasoning to taste.

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