Vietnamese Seafood Hot Pot

Ingredients

6 cups vegetable stock
2 cloves garlic, finely sliced
4cm piece of ginger, cut into small matchsticks
2 tbsp Kikkoman Sweet Soy Sauce
2 tbsp Kikkoman Less Salt Soy Sauce
1 tbsp fish sauce
300gm daikon radish, cut into large chunks
2 carrots, peeled and cut into large chunks
3 small tomatoes, peeled and cut into wedges
Juice of 1/2 lime
100g sugar snap peas
200g prawns, peeled with tail left on
250g skinless blue eye fillets, cut into chunks
1 large squid tube, scored and cut into strips
Handful of Vietnamese mint leaves
Rice noodles, cooked per packet instructions
Extra Kikkoman Less Salt Soy Sauce, Vietnamese mint leaves and fresh bean shoots to serve

Method

Place a large saucepan over medium-high heat. Add the stock, garlic, ginger, soy sauce, less salt soy sauce and fish sauce. Bring to a boil then reduce heat to simmer
Add the radish and carrots and cook until just tender (for about 7 minutes)
Add the tomatoes, lime juice, snap peas and seafood and cook for a further 5 minutes or until seafood is cooked through. Be careful not to overcook. Remove from heat and add the mint leaves
To serve, place cooked rice noodles in a shallow bowl and top with the hot pot mix. Serve immediately with extra soy sauce, mint leaves and shoots

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