Marcus Wareing's fragrant Asian hotpot recipe makes a delicious, eastern, aromatic dinner. It can also be made for for a quick lunch or an easy and healthy midweek supper. It could also be served a starter.
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Put the miso paste, tomato purée, star anise, fresh coriander, lime juice and chicken stock or water in a large saucepan and bring to a gentle simmer for 10 minutes
4 tbsp of miso paste
1 tbsp of tomato purée
3 star anise
1/2 bunch of fresh coriander
2l chicken stock
Strain through a sieve into a clean saucepan and bring to the boil
Add the prawns and noodles and gently heat for a couple of minutes, then add the vegetables, carrot, mangetout and baby corn and ginger and sliced water chestnuts, allowing them to warm through for 2-3 more minutes
20 tiger prawns
1 tin of water chestnuts
100g of mangetout
100g of baby corn
50g of pickled ginger
200g of noodles, cooked
Serve immediately, garnishing with the chopped coriander leaves and fresh lime juice squeezed over the top
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