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Seafood Hot Pot with Shrimp and Scallops

Custo $20, economizar $15

Fonte: Recommended by CookPal

  • 15 Min
  • 4 Porções
  • $20

INGREDIENTES

  • Seafood

    • 🍤 8 peeled shrimp
    • 100g boiled baby scallops

  • Meat

    • 🍗 150g chicken thigh

  • Vegetables

    • 600g cabbage
    • 🧅 165g green onion
    • 200g enoki mushrooms

  • Tofu

    • 150g firm tofu

  • Other

    • 100g tied shirataki noodles
    • 750cc hot pot soup base

PASSOS

1

Peel the shrimp, remove the vein, rinse with water, and pat dry.

2

Cut the chicken into bite-sized pieces.

3

Prepare the vegetables: cut cabbage into bite-sized pieces, slice green onion diagonally into 1cm pieces, cut tofu into bite-sized pieces, trim enoki mushrooms and separate them, and boil shirataki noodles for 1–2 minutes before draining.

4

Add the soup base to a pot and bring to a boil. Add chicken and cook for 2–3 minutes until fully cooked. Skim off any foam, then add the remaining ingredients, cover, and simmer over medium heat until cooked through.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh seafood for the best taste.You can substitute shirataki noodles with udon or rice for the finishing touch.Leftovers can be stored in the fridge and reheated for a quick meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.