Top 10 Simple and Delicious Seafood Hotpot Recipes to Make at Home

Ingredients:

• Beef bones: 1kg
• Fresh squid: 400g
• Clams: 350g
• Shrimp: 300g
• Beef: 400g (optional)
• Tomatoes: 4
• Mushrooms: Enoki mushrooms, Shiitake mushrooms
• Vegetables: Water spinach, celery, napa cabbage, spinach, etc.
• Chili, lemon, lemongrass, etc.
• Thai hotpot seasoning powder: about 2 teaspoons
• Seasonings: Fish sauce, cooking oil, seasoning powder, satay sauce, etc.

Instructions:

• Step 1: Prepare the ingredients: Peel the shrimp, wash them, and soak them in a saltwater solution for about 30 minutes, then drain (you can remove the shrimp heads or peel the shells if you prefer). Clean the squid, make diagonal cuts, and cut into small bite-sized pieces. Wash the clams and soak them in fresh water, adding 2 sliced chilies to help them expel dirt. After 30 minutes, rinse the clams again with clean water. For the beef, clean it and slice it thinly. Marinate the beef with spices and minced ginger for about 15-20 minutes to let the flavors soak in. Clean and soak the vegetables in saltwater, then drain and set aside. Clean the mushrooms and cut them into bite-sized pieces. Clean the lemongrass, cut off the root end, and split it in half. Smash a few stalks to add to the boiling broth. Clean the tomatoes, cut them into wedges, and remove some seeds. Smash the lemongrass and cut the tomatoes.
• Step 2: Prepare the broth: Clean the beef bones and chop them into large pieces. Blanch the bones in hot water, rinse them clean, and remove them to eliminate any odor or dirt. Then, add enough water to cover the bones and simmer for about 2 hours to extract the sweetness. To save time, you can use a pressure cooker to cook the bones. Once the bone broth is ready, add smashed lemongrass, satay sauce, and Thai hotpot seasoning powder. Adjust the taste with seasoning powder, monosodium glutamate, and fish sauce. Add tomatoes and a little bit of mushrooms to the broth for a sour and colorful finish. Arrange the vegetables and seafood around the hotpot and enjoy.

Ingredients:

• Fresh shrimp (choose large shrimp): 500 grams
• Fresh squid: 300 grams
• Clams: 500 grams
• 300 grams of sliced fish (you can substitute with other fish like perch or snapper)
• 1 kg of bone-in pork (or ribs)
• Mushrooms: 300 grams of enoki mushrooms, shiitake mushrooms, or seafood mushrooms
• Assorted greens like: celery, water spinach, napa cabbage, broccoli...
• Seasoning: chicken stock, fish sauce, chili paste, fresh lime
• 2 small tomatoes, cut into wedges
• Half a pineapple, sliced
• Onion, garlic, lemongrass, chili
• Rice noodles: 1 kg

Note: Adjust the quantity of ingredients based on the number of people eating. You can also add crab, snails, eels, or any other seafood you prefer.

Instructions:

• Step 1: Prepare the broth: The most time-consuming task is simmering the broth, so start by preparing the bones and simmering the broth first. While waiting for the bones to cook, prepare the other ingredients. For the bones, you can use pork bones or ribs, wash them clean, and briefly blanch them in boiling water for 2 minutes. Then, put them into a pot with enough water for the broth. Bring to a boil and reduce the heat to simmer gently. Be careful not to add any seasonings at this stage, as adding them too early can hinder the bones from becoming tender and can make the broth sour and less flavorful. Simmer for about an hour for a sweet-tasting broth.
• Step 2: Prepare the ingredients: For the fish: It's best to buy already cleaned fish and slice it thinly across the grain. Marinate the fish with seasoning, pepper, and sliced lemongrass in a large bowl. Shrimp: Clean the shrimp, cut off the whiskers, and let them dry. Squid: Clean and slice into bite-sized pieces. Clams: Wash and let them dry. Tofu: Wash gently with water and cut into small squares. Shiitake mushrooms: Wash and remove the stems. Enoki mushrooms: Trim the stems and wash them well. For the greens: Remove any wilted leaves and roots, rinse them thoroughly with water, and cut them into smaller pieces.
• Step 3: Cook the seafood hotpot broth: Once the pork bone broth is boiling, add in the fish bones. Let the broth boil for about 25 minutes to extract the sweet flavors of the fish bones. Strain out the bones to ensure the broth remains clear. Bring the broth back to the stove to a boil. Add crushed lemongrass for extra fragrance. Mince onion, garlic, and lemongrass (1 onion, 1 garlic bulb, 2 lemongrass stalks). Heat a pot and add 3 tablespoons of oil. Once the oil is hot, sauté the minced onion, garlic, and lemongrass with 2 tablespoons of chili paste (adjust the spice level to taste). Stir in the tomatoes and cook until softened. Add the broth back in and season it to taste. Bring the broth to a boil, then add the pineapple to give it a gentle sour and fragrant note. Let it simmer until hot and ready to serve.
• Step 4: Serve and enjoy: Place the seafood hotpot in the center of the table, ideally using an electric or alcohol stove. Arrange plates of seafood, greens, rice noodles, and prepared dipping sauces around the table. Once the hotpot begins to simmer, start by adding tofu and baby corn to enrich the broth. As the broth comes back to a boil, dip the ingredients into the hotpot until fully cooked and enjoy with your dipping sauce.

Note: If you like it spicy, feel free to add extra chili paste! You can also experiment by adding other types of seafood to suit your taste.

Ingredients:

• Fresh squid: 1kg
• Fresh shrimp: 1kg
• Enoki mushrooms: 300g
• Bamboo shoot powder: 1 tablespoon
• White onions: 2
• Spring onions: 10 stalks
• Chicken head and wing bones: 500g
• Ginger: 1 root
• Lemongrass: 2 stalks
• Garlic: 4 cloves
• Celery and coriander: 50g
• Seasonings: Lime, chili, pepper, salt, sugar, monosodium glutamate, cooking oil, fish sauce

Instructions:

• Step 1: Making shrimp and squid hotpot is quite simple. Start by cleaning the shrimp and squid. Cut the squid into small pieces or leave them whole, according to your preference. Clean the enoki mushrooms and soak them in cold water with cornstarch for 10 minutes, then rinse them. Sauté the garlic until golden, then add the mushrooms and stir-fry. Season with a bit of pepper and monosodium glutamate. Cut the lime into wedges. Thinly slice the chili. Cut the lemongrass into pieces and crush them. Peel and slice the onions, then stir-fry briefly and season them. Peel and slice the ginger. Wash and cut the spring onions, celery, and coriander.
• Step 2: Chop the chicken head and wing bones into smaller pieces, and rinse them clean. Boil 2 liters of water, then add the bones and simmer gently, skimming off the foam. Once the bones are soft, strain out the broth to make it clear, and season it to taste.
• Step 3: Arrange the squid, shrimp, onion, celery, enoki mushrooms, sautéed garlic, ginger, spring onions, lemongrass, 1 teaspoon of pepper, monosodium glutamate, and a little fish sauce into the hotpot. Pour in the clear broth until it covers the ingredients, cover the pot, and cook until it reaches a boil, then it's ready to serve.

Ingredients:

• Crab: 1 piece
• Octopus: 5 pieces
• Clams: 200g
• Shrimp: 5 pieces
• Squid: 1 piece
• 60g celery
• Aster leaves: 100g
• Non-spicy chili peppers: 2 pieces (optional)
• Bean sprouts: 250g
• Leek: 1 stalk
• Radish: 50g
• Fresh seaweed: 5g
• Chopped garlic and ginger
• Seasoning: soy sauce, chili powder, salt.

Instructions:

• Step 1: Prepare the ingredients: Wash the celery and aster leaves, then cut them into 2-3cm long pieces. Clean the leek and chili peppers, then chop them finely. Rinse the bean sprouts and let them drain. Peel and chop the radish into small pieces. Cut the fresh seaweed into bite-sized pieces. Clean the crab and remove the shell. Clean the squid, remove the innards, and wash thoroughly. Rub salt on the octopus to remove the slime, then rinse clean. You may cut the octopus into smaller pieces for easier hot pot consumption. Peel the shrimp and remove the digestive tract, then wash clean. Soak the clams in rice water for 2-3 hours to remove any sand and dirt, then rinse.
• Step 2: Cook the hot pot: Place the radish and seaweed in boiling water for 5-8 minutes. Remove the seaweed and continue boiling the radish until soft. Prepare the seasoning mix by combining 2 tablespoons of soy sauce, 1 tablespoon of chopped garlic, ½ tablespoon of chopped ginger, 3 tablespoons of chili powder, and two tablespoons of the radish and seaweed broth, stirring until well combined. This step ensures that the seasoning will dissolve quickly in the hot pot without clumping. Add the water and the seasoning mixture to the pot, adjusting the flavor as desired. Then, add the bean sprouts and seafood, allowing it to boil again. Finally, add the celery, aster leaves, chili peppers, and leek, and your Korean Seafood Hot Pot is ready to enjoy.

Ingredients:

• Lemon: 1-2 pieces.
• Small tomatoes: 2 pieces, cut into wedges.
• Pineapple: ½ piece.
• Garlic: 1 bulb.
• Onion: 1 bulb.
• Lemongrass: 2 stalks.
• Cooking oil: 3 tablespoons.
• Rice noodles: 1kg.
• Fresh shrimp: 300g.
• Fresh squid: 300g.
• Clams: 1kg.
• Carp fillet: 300g, cleaned and sliced.
• Enoki mushrooms, shiitake mushrooms, and seafood mushrooms: 600g.
• Vegetables: celery, water spinach, napa cabbage, cauliflower: 1-2 bunches each.
• Bone marrow (or spare ribs): 1kg.
• Other seasonings: Seasoning powder, fish sauce, sugar, satay.

Instructions:

• Step 1: Clean the bone marrow and blanch it in boiling water for about 2 minutes. Place the bones in a pot, add enough water, and bring it to a boil. Then, reduce the heat to a simmer and cook for about 1 hour to ensure the broth is flavorful and rich.
• Step 2: Clean the shrimp and drain. Clean the clams. Prepare the squid by cleaning and slicing it. Clean and drain the mushrooms and vegetables. Clean the carp fillet and lightly fry it. Mince the onion, garlic, and lemongrass. Heat oil in a pot, then sauté the minced ingredients until fragrant. You may add 2 tablespoons of satay if you prefer a spicy flavor.
• Step 3: Add the tomatoes to the pot and stir well. Pour in the bone broth and season to taste for a perfect seafood hot pot flavor. Bring the broth to a boil, then add the pineapple for a touch of sweetness and mild acidity. Serve the hot pot over rice noodles and enjoy!

Ingredients:

• Garlic: 100g.
• Daikon radish: 200g.
• Vegetarian squid: 150g.
• Vegetarian shrimp: 200g.
• Vegetarian crab: 200g.
• Chayote: 500g.
• Carrot: 150g.
• Napa cabbage, mustard greens: 200g.
• Oyster mushrooms: 100g.
• Shiitake mushrooms: 150g.
• Enoki mushrooms: 150g.
• Pickled radish: 300g.
• Amaranth greens: 150g.
• Sweet corn: 2 ears.
• White radish: 300g.
• Sugarcane: peeled and cut into small pieces.

Instructions:

• Step 1: Prepare the carrot, chayote, daikon radish, kohlrabi, 1 ear of sweet corn, and pickled radish by cutting them into manageable pieces. Clean and slice the oyster mushrooms, shiitake mushrooms, and enoki mushrooms. Cut the napa cabbage and mustard greens into pieces.
• Step 2: Now, for the broth, place all the ingredients along with sugarcane in a pot with water and boil to extract the rich broth.
• Step 3: Add a bit of salt and cooking oil to the boiling water. Quickly blanch the vegetables and mushrooms in this seasoned water, then transfer them to an ice water bath. Blanch the vegetarian crab, shrimp, and squid in boiling water as well, then drain and set aside.
• Step 4: In a separate pan, sauté the garlic until fragrant, then pour in the prepared broth and stir well. Bring the pot to a boil, then add the sweet corn, mushrooms, carrots, and other vegetables. Adjust the seasoning by adding vegetarian seasoning powder, salt, MSG, and vegetarian soy sauce to taste.
• Step 5: Finish by adding some freshly ground pepper and cilantro to the pot, then turn off the heat. Your vegetarian seafood hot pot, with the perfect balance of sour and spicy flavors, is now ready to serve.

Ingredients:

• Spanish mackerel: 1 slice
• Beef: 300g
• Fresh squid: 350g
• Shrimp: 250g
• Mushrooms: 400g
• Water spinach: 1 bunch
• Butterfly pea flowers: 200g (can be substituted with young mustard greens)
• Galangal: 1 root
• Lemongrass: 5 stalks
• Horn chili: 1 large
• Kaffir lime leaves: 3-5 leaves
• Red chili: 4-6 pieces (adjust according to spice preference)
• Garlic: 1 bulb
• Seasonings: coconut milk, tomyum sauce, monosodium glutamate, seasoning powder, fish sauce

Instructions:

• Step 1: Preparing the ingredients: Clean the Spanish mackerel and set aside to drain. Slice the beef thinly. Clean the squid by rinsing with water, then cut into bite-sized pieces. Peel the shrimp, rinse thoroughly, and optionally peel them before adding to the hot pot for easier consumption. Clean the vegetables and butterfly pea flowers, removing roots, and set aside to drain. Rinse the kaffir lime leaves and set aside. Trim the lemongrass, rinse, and crush it. Peel the galangal and cut into thin slices. Clean and slice the chilies thinly.
• Step 2: Cooking the hot pot broth: Sauté garlic until fragrant, then add galangal, chili, shrimp heads, a pinch of monosodium glutamate, and a splash of fish sauce. Stir-fry quickly. This step helps create a fragrant and flavorful broth. Add the stir-fry mixture into the pot with water and bring it to a boil. Once the shrimp heads float, add the seasonings: kaffir lime leaves, lemongrass, chili, galangal, tomyum sauce, sugar, fish sauce, salt, and coconut milk to taste.

Ingredients:

• Seafood: Shrimp, squid, clams, fish, crab…
• Beef bones: 500g
• Hot pot vegetables: Enoki mushrooms, water spinach, mustard greens, celery, cabbage, banana blossom…
• Tomatoes: 3 pieces
• Lemongrass
• Galangal
• Chili peppers
• Kaffir lime leaves
• Chili paste
• Annatto oil
• Fresh lime
• Rice vermicelli
• Seasonings: Fish sauce, pepper, MSG, salt

Instructions:

• Step 1: Wash the beef bones thoroughly and blanch them with boiling water to remove any impurities and odor. Rinse them again with clean water and add them to a pot with water and seasonings like fish sauce and salt. Simmer until the bones are tender.
• Step 2: Clean the squid and cut it into bite-sized pieces. Rinse the shrimp and remove their antennae. Soak the clams in water with a bit of salt or chili for 1-2 hours to allow them to open and release sand, then rinse them multiple times. Clean the fish, remove the bones, and set aside. To make the broth sweeter, add the fish bones to the simmering beef bone broth.
• Step 3: Wash the vegetables thoroughly and clean them well. Slice the banana blossom thinly and soak it in salted water with a bit of lime juice to keep it crisp and prevent discoloration. Clean the enoki mushrooms and place them in a colander to drain.
• Step 4: To make a delicious Thai seafood hot pot, focus on the flavor of the broth. Once the bones are tender, taste and adjust the seasonings in the broth. Clean the galangal, slice it thinly, and crush the white part of the lemongrass while keeping the tender part intact for presentation. Add the galangal, lemongrass, and torn kaffir lime leaves to the broth for fragrance. Wash the tomatoes, cut them into wedges, and sauté them with some annatto oil before adding them to the broth. Finally, add roasted sesame seeds and chili paste, stir to combine, and simmer to blend all the flavors.

Ingredients: (Serves 4)

• Live crab 900 g
• Shrimp 300 g
• Pork bones 1 kg
• Tamarind 10 g
• Shallots 4 cloves
• Ginger 1 root
• Green pepper 60 g
• Pineapple 1/2 fruit
• Tomatoes 3
• Straw mushrooms 100 g
• Chicken leg mushrooms 100 g
• Shimeji mushrooms 100 g
• Mustard greens 500 g
• Fresh noodles 500 g
• Seasoning 1 small amount

Instructions:

• Prepare the crab, shrimp, and pork bones: Clean the crab, then cut it in half, remove the gills and the dirty parts inside, and rinse again to remove any odors. If the crab is large, cut it in half to make it easier to cook. Cut the shrimp's antennae and legs, keeping them whole and clean. Clean the pork bones by blanching them in boiling water, then rinse with cold water.
• Prepare the vegetables: Clean the mustard greens, leaving the stems about 10 cm long, then peel off the fibrous parts and wash them. Clean the mushrooms by cutting off their roots and soaking them in a diluted saltwater solution, then rinse and drain them. Cut a cross on the tops of the straw mushrooms, slice the chicken leg mushrooms diagonally, and shred the shimeji mushrooms. Peel and core the pineapple, then slice it into bite-sized pieces. Remove the stems of the tomatoes, wash them, and cut them into halves or quarters. Peel the shallots and slice them. Peel and slice the ginger; cut the lemongrass into segments and crush the ginger, green pepper, and lemongrass. Soak the tamarind in warm water to extract the juice and discard the seeds.
• Make the broth: Heat 1.5 liters of water and add the pork bones to make a flavorful broth. Meanwhile, sauté the shallots in a pan, then add the lemongrass, green pepper, ginger, and pineapple to sauté until fragrant, then remove from heat. Add the sautéed mixture into the boiling broth. Afterward, add the tamarind juice and season with seasoning powder, sugar, and salt to taste. Add the tomatoes, straw mushrooms, and crab to the pot, simmer for 5-10 minutes until the crab is cooked. Once the crab is done, add the shrimp, chicken leg mushrooms, shimeji mushrooms, and mustard greens, and cook until everything is done. Serve the hotpot with fresh noodles.
• The hotpot has a sweet, delicate flavor from the crab meat, shrimp, mushrooms, with a spicy, aromatic fragrance from lemongrass and green pepper, balanced by the tangy taste of tamarind. It pairs wonderfully with fish sauce, and if you like it spicy, you can add chili to the fish sauce.

Ingredients:

• Dill: washed and finely chopped.
• Onion: 2 bulbs, peeled and minced.
• Carrot: 2 large, peeled and sliced.
• Red chili: 1 large, chopped into small cubes.
• Lemon: 1 piece.
• White wine: 200ml.
• Clams: 450g, cleaned.
• Oysters: 450g, cleaned.
• Squid: 300g, cleaned, whole or sliced.
• Fish (optional, based on preference): 700g, cleaned and cut into bite-sized pieces.
• Shrimp: 8-10 large pieces.
• Seasonings: pepper, salt, cooking oil, seasoning powder, sugar.

Instructions:

• Step 1: Marinate the fish with a little salt and pepper for about 30 minutes. Afterward, fry the fish lightly on all sides. Sauté the shrimp with a bit of seasoning powder until both sides turn pink.
• Step 2: Heat 1 tablespoon of cooking oil, and when hot, sauté the onion and chili until fragrant. Then add carrot, white wine, and 500ml of broth. Season with seasoning powder, sugar, and salt to taste. Cover and cook until the hotpot broth boils, then add clams, oysters, and squid. Simmer on medium heat until the clams and oysters open.
• Step 3: Add shrimp, fish, and dill into the pot, cover tightly, and simmer for an additional 5 to 10 minutes for everything to cook through, absorb the flavors, and become tender. Taste and adjust seasoning if necessary, then squeeze lemon juice into the hotpot and enjoy.