Fragrant Asian hotpot

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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.

First published in 2015






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
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
Serve immediately, garnishing with the chopped coriander leaves and fresh lime juice squeezed over the top
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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