Lamb Firepot Recipe - Cooking Index
Lamb Firepot Recipe - Cooking Index
A Mongolian hot pot is a handsome piece of equipment to use for communal table-top cooking. It consists of a cylindrical chimney that holds coals surrounded by a moat that holds the liquid. The diners become the cooks. They pick out a bite of food, cook it in the bubbly broth, then dip it in savory sauce before eating. If this sounds complicated, try lamb firepot in an electric wok and see how easy and delicious it can be. Serve it with your choice of two or three dipping sauces. After you are done with the meat, shrimps, vegetables, and noodles, serve the delicious broth as a soup.
Type: Lamb| 3 oz | 85g | Bean threads |
| 2 lbs | 908g / 32oz | Boneles lamb - cut thin strips |
| = (from lamb leg or loin) | ||
| 1 lb | 454g / 16oz | Medium raw shrimp - shelled, deveined |
| 1 | Spinach - (abt 3/4 lb) - washed, drained, | |
| And stems removed | ||
| 2 | Green onions, including tops - cut 1" pieces | |
| 8 cups | 1896ml | Chicken broth |
| 1 | Ginger - crushed | |
| 2 tablespoons | 30ml | Dry sherry or Chinese rice wine |
| Hot and Spicy Sauce | ||
| 1 tablespoon | 15ml | Minced ginger |
| 1 tablespoon | 15ml | Minced garlic |
| 1 teaspoon | 5ml | Chopped cilantro (Chinese parsley) |
| 1/4 cup | 59ml | Chicken broth |
| 2 tablespoons | 30ml | Soy sauce |
| 2 teaspoons | 10ml | Chili paste |
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
| Sweet and Sour Plum Sauce | ||
| 1/3 cup | 78ml | Plum sauce |
| 2 tablespoons | 30ml | Seasoned rice vinegar |
| 1 tablespoon | 15ml | Soy sauce |
| 2 teaspoons | 10ml | Sesame oil |
| Hoisin Flavored Sauce | ||
| 3 tablespoons | 45ml | Hoisin sauce |
| 2 tablespoons | 30ml | Chicken broth |
| 1 tablespoon | 15ml | Catsup |
| 1 tablespoon | 15ml | Soy sauce |
| 2 teaspoons | 10ml | Honey |
| 1 teaspoon | 5ml | Worcestershire sauce |
| Tangy Mustard Sauce | ||
| 1 tablespoon | 15ml | Minced garlic |
| 1/4 cup | 59ml | Chicken broth |
| 3 tablespoons | 45ml | Prepared Chinese mustard |
| 2 tablespoons | 30ml | Sesame oil |
| 2 teaspoons | 10ml | Soy sauce |
| Curry Flavored Sauce | ||
| 5 tablespoons | 75ml | Canned unsweetened coconut milk |
| 2 tablespoons | 30ml | Soy sauce |
| 2 tablespoons | 30ml | Peanut butter |
| 1 tablespoon | 15ml | Curry powder |
| 1/2 teaspoon | 2.5ml | Chinese five-spice powder |
| 1/4 teaspoon | 1.3ml | Ground coriander |
| 1/8 teaspoon | 0.6ml | Ground cumin |
| Miso Sauce | ||
| 2 tablespoons | 30ml | Fresh lemon juice |
| = (or use rice vinegar) | ||
| 1/4 teaspoon | 1.3ml | Grated lemon peel |
| 1/3 cup | 78ml | Japanese rice wine (sake) |
| 1/4 cup | 59ml | White miso |
| 1/2 teaspoon | 2.5ml | Sugar |
Soak the bean threads in warm water to cover for 30 minutes. Drain and cut into 3-inch lengths. Place on a serving platter with the lamb, shrimp, spinach, and green onions. Cover and refrigerate until ready to cook.
Combine the dipping sauce ingredients in separate serving bowls.
In a large pot, bring the broth, ginger, and sherry to a boil. Reduce the heat and simmer, covered, for 20 minutes. Discard the ginger. Set the Mongolian firepot or an electric wok in the center of the table. Arrange the meat, shrimp, vegetables, and dipping sauces around the cooking vessel. Pour the hot broth into the firepot and adjust the heat so the broth simmers gently. Each diner cooks his or her choice of ingredients and seasons it with a dipping sauce.
This recipe yields 6 to 8 servings.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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