Shellfish In Hot Pot: A Culinary Adventure

Shellfish is a great addition to a hot pot, but it's important to be mindful of allergies when serving food to guests. Shellfish options for hot pot include shrimp, scallops, lobster, crabs, oysters, clams, mussels, abalone, and geoduck. When preparing shellfish for hot pot, it's important to clean and purge the shellfish in water before cooking. In addition, for clams, it's important to scrub them clean of any grit and sand, and for mussels, it's necessary to remove their beards. Oysters should be shucked before adding them to the pot.

Shellfish preparation

Selecting Good Shellfish

When buying shellfish, it's important to choose the freshest options available. Here are some guidelines to follow:

• Crustaceans like lobster and crab should be alive and vigorous when purchased. Lobsters should feel heavy and have all their claws and feet intact.
• Shrimp should have moist and springy meat.
• Mollusks like clams, mussels, and oysters should be alive with tightly closed shells. If a shell is slightly open, tap it gently, and if the mollusk is alive, it will snap shut.
• All shellfish should have a pleasant ocean smell. Avoid any specimens with an unpleasant or overly fishy odour.

Storing Shellfish

Shellfish should be cooked as soon as possible after purchase, as they can spoil quickly. However, if you need to store them for a short period, here are some tips:

• Refrigerate live crustaceans like lobsters and crabs on a bed of seaweed or damp newspaper.
• Mussels should be buried in ice, while clams and oysters should be placed on a bed of ice, covered with a paper towel to prevent drying out. Place them in a container that allows water to drain and keep them in the fridge.
• Shelled shrimp and scallops can be stored wrapped in plastic in the refrigerator.
• Cephalopods like squid can be rinsed, placed on a plate, tightly covered with plastic wrap, and refrigerated.

Preparing Shellfish for Cooking

The preparation method will depend on the type of shellfish and the cooking technique you plan to use. Here are some general guidelines:

• Crustaceans like lobster and crab usually only need to be rinsed before cooking.
• Shrimp should be shelled and deveined. Remove the dark vein in the centre of the shrimp manually or with a deveiner, then rinse to remove any remnants.
• Mollusks like clams, mussels, and oysters should be soaked in seawater or a weak brine solution for 15-30 minutes to remove sand. After soaking, scrub them with a stiff brush and remove any beards by pulling them back toward the hinge.
• Cephalopods like squid may need to be tenderised before cooking by gently pounding, scoring the flesh, or marinating in milk.

Now that you know the basics of shellfish preparation, you can try your hand at creating delicious shellfish dishes, such as a simple and tasty shellfish hot pot.

Shellfish cooking times

Shellfish is a versatile ingredient that can be cooked in many ways. Here is a guide to cooking times for different types of shellfish:

Clams, Mussels, and Oysters

Clams, mussels, and oysters should be cooked until their shells open. This usually takes around 4 to 9 minutes of steaming or 3 to 5 minutes of boiling after they open. Shucked shellfish (without shells) should be cooked until they become plump and opaque, with the edges of oysters starting to curl. The FDA recommends boiling shucked oysters for 3 minutes, frying them in oil at 375°F for 10 minutes, or baking them at 450°F for 10 minutes.

Scallops

Scallops turn milky white or opaque and firm when cooked thoroughly. Depending on their size, scallops typically take 3 to 4 minutes to cook.

Lobster

Boiled lobster turns bright red. Allow 5 to 6 minutes of boiling, starting the timer when the water returns to a full boil.

Shrimp

Shrimp turn pink and firm when cooked. Depending on their size, it takes approximately 3 to 5 minutes to boil or steam 1 pound of medium-sized shrimp in their shells.

General Tips

When buying fresh shellfish, ensure they smell like the sea and not fishy, as this indicates they have been sitting too long. Fresh shellfish are technically alive, so do not seal them in plastic bags. Instead, place them in a bowl with crushed ice covered with a wet towel and cook them within a day of purchase.

Hot pot broths

Hot pot is a communal meal that involves cooking various ingredients in a simmering pot of broth placed in the centre of the table. While the origins of hot pot are unclear, with many different versions from Japan, Thailand, Korea, and more, the meal is a fun and social dining experience.

There are many different types of hot pot broths, from spicy to mild, and sour to sweet. Here are some popular options:

Spicy Sichuan Broth

This broth is characterised by its high fat content, sophisticated aroma, and distinctive mouth-numbing and spicy taste. The key ingredients include beef tallow, dried chilli peppers, Sichuan pepper, and various spices and aromatics such as star anise, cassia cinnamon, bay leaves, scallions, onion, and garlic. This broth is perfect for those who enjoy bold flavours and a little heat.

Mild Chicken Broth

A mild and flavourful option, this broth typically consists of chicken stock, aromatics, herbs, and sometimes vegetables. It is simple to prepare and can be made even lighter by using water instead of stock. Scallions, ginger, and shiitake mushrooms are commonly added for extra flavour. This broth is ideal for those who prefer a more subtle taste and want to fully appreciate the flavours of the ingredients cooked in the pot.

Seafood Broth

For seafood lovers, a seafood broth is a delicious option. This broth typically includes a variety of shellfish, such as oysters, mussels, clams, and shrimp, as well as vegetables like bok choy or leafy greens. It is important to properly prepare the shellfish by rinsing and removing any beards from mussels. This broth is perfect for those who want a taste of the sea and enjoy the freshness of seafood.

Customisable Broth

Cantonese-Style Broth

For a lighter broth, a Cantonese-style broth is a perfect choice. This broth typically uses chicken broth for a mild taste, with added ingredients like shiitake mushrooms, daikon radish, green onions, and ginger. This type of broth is preferred in the Guangdong region of China, where fresh seafood and vegetables are emphasised, and heavy seasonings are avoided. This broth is excellent for those who want to savour the natural flavours of the ingredients without overwhelming them.

In conclusion, hot pot broths can vary widely depending on regional preferences and individual tastes. Whether you prefer spicy, mild, seafood, or customisable broths, there is a hot pot broth to suit every palate. So, gather your ingredients, prepare your broth, and enjoy a fun and flavourful communal dining experience with your loved ones!

Hot pot ingredients

Hot pot is a communal dining experience with a variety of ingredients that diners cook in a pot of broth at the table. The key to a good hot pot is variety, so it's best to have a range of ingredients from the following categories: protein, seafood, leafy vegetables, hardy vegetables, mushrooms, accessories, and starch.

Seafood

Shellfish is a great option for hot pot as it adds a briny, salty flavour to the broth. Manila clams, shrimp, oysters, mussels, scallops, lobster, crabs, clams, abalone, and geoduck are all good choices. For those who are allergic to shellfish, it is important to be cautious of cross-contamination and avoid seafood-based sauces.

Protein

Meat is a popular choice for hot pot, with beef, lamb, chicken, and pork being common options. It is best to slice the meat thinly so it cooks quickly in the broth. Offal, such as tripe, tongue, kidney, and liver, can also be used but may need to be cooked longer.

Leafy Vegetables

Leafy greens such as Napa cabbage, chrysanthemum greens, lettuce, and bok choy are great options as they add texture and flavour to the broth. They should be left whole or in large pieces and only need to be cooked for a few minutes.

Hardy Vegetables

Root vegetables like daikon, carrots, lotus root, potatoes, and corn can be added to the hot pot to add flavour to the broth. They can be cut into chunks or thin slices, depending on your preference.

Mushrooms

Mushrooms are a great option for hot pot as they are meaty and flavourful. Enoki, shiitake, king oyster, and portobello mushrooms are all good choices. They can be left whole or sliced, depending on their size.

Accessories

Accessories are not necessary but can add extra flavour and texture to your hot pot. Some options include fried bean curd rolls, fish tofu, fish balls, beef balls, and frozen tofu.

Starch

Noodles are a popular choice to round out the meal and soak up the flavours of the broth. Rice noodles, vermicelli, glass noodles, and instant ramen are all good options. White rice can also be used to make congee at the end of the meal.

Hot pot etiquette

Shellfish can be included in a hot pot, and there are many recipes online that include shellfish in their ingredients.

Patience is a virtue

It is important to wait until the broth is simmering before adding food to cook. This ensures that your food is cooked properly and not left in tepid broth. It is also better to cook your food in small amounts, rather than dumping everything in at once, as this can overcrowd the pot and may lead to over or undercooking.

Don't mix utensils

Use separate utensils for dining and handling raw ingredients. This is to avoid cross-contamination, especially when dealing with raw meat and fish.

No plastic

Do not use plastic or non-heat-safe utensils in the hot pot. Plastic can dissolve into the soup.

Take your time

Hot pot is not a rushed meal. Each ingredient should be savoured slowly and cooked as you eat. The exception is for ingredients that require a longer cooking time, such as wongbok, winter melon, and radish.

Cook ingredients properly

A good way to cook thinly sliced meat is to dip it in and out of the boiling soup eight times. While most meat and seafood cook well in any soup base, soup-absorbing ingredients like vegetables, mushrooms, and soy products are better suited to non-spicy bases.

Ask before refilling the stock

The flavours of the soup are considered a precious bowl of elixir by some, so it is considered rude to refill the soup without asking and dilute the flavours.

Be mindful of cross-contamination

Generally, any utensil that enters your mouth should not go into the pot.

Ask your companions about their preferences

Some people will only put things in the pot after the water has started boiling, or will boil lighter green vegetables before darker greens because they cook faster. If someone has put something in the skimmer, it means they are planning to eat it. It is also good manners to make sure your companions have the chance to try everything on the table.

Ask before adding large amounts of ingredients

Some ingredients, like seaweed and mussels, will make the soup saltier. If you are planning to put a large amount of these in, it is polite to ask your companions first.

Skim off excess fat

If there is a lot of fat floating on the surface, ask for a skimmer and remove it.

Be mindful of cooking times for different foods

For example, if you are eating beef, do not throw it into the pot, but use chopsticks to soak it for 10-20 seconds, otherwise, it will be overcooked.

Bring something to share

If you are eating hot pot at a friend's house, bring an inexpensive appetizer to share, ideally something unique to your hometown or background.

Be prepared to pay

It is polite to reach for the bill and fight to pay. If someone else pays, say you will cover the next one.

Be mindful of allergies

Always ask your fellow diners if they have any allergies and do not put those ingredients in the pot.

Frequently asked questions