Chinese-Style Hotpot

FOR 4 SERVES:

• 200 g sirloin steak
• salt and pepper
• 1 tbsp sunflower oil
• 250 g king prawns, raw
• 8-12 frozen wonton wrappers
• 1 Chinese cabbage
• 150 g broccoli or broccolini
• 2 spring onions
• 200 g egg noodles
• 100 g shiitake
• 100 g shimeji mushrooms

FOR STOCK:

• 100 g bacon, cubed
• 1½ l beef stock
• 3 star anise
• 1 tsp chilli flakes

FOR HOTPOT DIPS:

• 4 tbsp hoisin sauce
• 2 tbsp black rice vinegar
• 1 spring onion
• 3 tbsp sesame oil
• 2 red chillies
• 2 cloves of garlic

• Fry the bacon nice and crisp in a dry frying pan. Gently pour in the stock and add the star anise and chilli flakes. Leave to simmer for 15 minutes.
• Season the sirloin steak with salt and pepper. In a frying pan heat the sunflower oil and brown the steak 1½ minutes per side. Transfer to a plate, cover with tin foil and leave to rest.
• Fry the peeled prawns in the same frying pan.
• Follow the instructions on the package and steam the wontons.
• Shred the Chinese cabbage, cut the broccoli or broccolini into florets and slice the spring onions.
• Now make the hotpot dips: mix the hoisin sauce and the black rice vinegar. Slice the spring onions and add to the sauce. Make the second dip: deseed the chillies if necessary and thinly slice the chillies. Peel and chop the garlic and mix with the chopped chillies and sesame oil.
• Cook egg noodles in the stock for 5-6 minutes.
• Thinly slice the sirloin steak and transfer the slices onto a dish. Divide the broccoli or broccolini, cabbage, spring onions, prawns, shiitake, shimeji and wontons among separate dishes. Pour the hotpot dips into small bowls. Place the pan with the stock and noodles on a food warmer and give everyone their own fondue fork to cook the ingredients in the stock.