Chilli Crab Hot Pot 辣蟹风味锅 [ 200g ]

Shallot, Red Chilli, Soybean Paste (Water, Soybean, Rice, Salt), Palm Oil, Garlic, Ginger, Fish Sauce (Anchovies, Salt, Sugar), Salt, Yeast Extract, Lemongrass, Turmeric, Sugar, Tamarind, Galangal, Lime Leaves.

200g Chilli Crab Hot Pot Sauce, 200g coconut cream, 800g to 1000g water, 1000g crab (or 1000g lobster or 1000g mixed seafood), 6 eggs, 3 tomatoes (300g), coriander leaves (100g).
1. 1000g crab or 1000g lobster cut into 8 or 10 pieces or 1000g mixed seafood cut into bite size ; 3 tomatoes cut into 8 pieces each ; coriander leaves cut to 1cm length ; 6 eggs lightly beaten, pan fry for later use.
2. Bring to boil 200g Chilli Crab Hot Pot Sauce, 200g coconut cream and 800g to 1000g water at medium heat.
3. Add crabs or lobster or mixed seafood, tomatoes, and cook at medium heat until the seafood is cooked. Add coriander leaves, serve.
4. (Optional) Add vermicelli.
Store in cool dry place.
Once opened, keep refrigerated at 2°C to 4°C and consume within 7 days.

Soybean, Fish (Anchovies)