A Cantonese fire pot reflects what’s easily available in the region, and it therefore consists of seafood as well as meat and vegetables. If you don’t have a traditional charcoal-burning fire pot for cooking at the table, use a fondue set or heatproof bowl and burner or an electric pot.

Ingredients:

12 ounces to 1 pound (350 to 450 grams) fresh or frozen medium raw prawns in the shell, without heads
1 Dover sole, or sea bass, about 1 pound
(450 grams), skinned and boned
10 large scallops, white meat only
2 chicken breasts, skinned and boned
12 ounces to 1 pound (350 to 450 grams) beef, rump, skirt steak or fillet
1 pound (450 grams) Chinese celery cabbage
1 large romaine lettuce
1 pound (450 grams) spinach, washed and trimmed
1 bunch watercress, washed and trimmed
4 cakes bean curd
1 pound (450 grams) dried egg noodles or 1 1⁄2 pounds (675 grams) fresh noodles
about 8 to 9 cups clear stock
peanut or corn oil
For the dips:
8 eggs
thick or thin soy sauce
peanut, corn or sesame oil
salt
freshly ground black pepper
hot prepared mustard
chili sauce

Directions:

Shell and devein the prawns. Halve lengthwise. Cut the fish fillets across into 1-inch (2.5-centimeter) pieces. Wash and pat dry the scallops. Remove and discard the hard muscles. Place each one on its side and cut into 3 or 4 pieces. Cut the chicken into thin slices, about 1⁄8 inch (3 millimeters) thick. Cut the beef across the grain into slices about 2 by 1 1⁄2 inches and 1⁄4 inch (5 by 3.5 centimeters and 5 millimeters) thick. Cut each Chinese celery cabbage stalk across at about 1-inch (2.5-centimeter) intervals. Break up the lettuce leaves into large pieces.

Steep the bean curd in hot water for 15 minutes. Drain and cut each into 8 pieces. Bring a large pan of water to a boil. Add the noodles, return to a boil and continue to cook for a few minutes, or until al dente. Pour into a colander and refresh under cold running water. Drain thoroughly.

Arrange all the ingredients on individual plates or together on several plates. The meat and seafood slices can be laid overlapping each other. Put on the table. Arrange dips in small dishes. Put on the table, with the fire pot in the center.

To serve, provide each person with one bowl and a side plate, one pair of bamboo chopsticks and one small wire strainer. Crack 1 egg into each bowl and beat lightly. Pour 2 teaspoons of soy sauce on each saucer and add 1⁄2 teaspoon of oil. This can be replenished by individuals later. Have the stock simmering in a saucepan.

If a traditional fire pot is used, heat the charcoal and put into the chimney in the middle of the pot. Put on the table on top of a thick heatproof mat. An electric pot may be used. In either case, pour sufficient stock into the heated pot to come about halfway up the sides, and bring back to a boil. Add about 3 tablespoons of oil.


To eat, everyone picks up one or two morsels of either meat or seafood, places them in the strainer and then lowers it into the fire pot to cook. If you have no strainers, chopsticks can be used to hold and dip the food into the boiling stock to cook. The food is removed after a few seconds, or as soon as it is cooked, dipped into the egg and seasoned with the other condiments before eating. (If you dislike the raw egg idea, dispense with it.) When a fair amount of meat and seafood has been eaten, put the vegetables and the bean curd, in stages, into the pot. Let everyone help themselves from the pot.

Whenever necessary, replenish the stock level with more stock or water. Add more oil and bring to a boil again before cooking more food in the pot. 19 When most of the dishes, vegetables and bean curd have been eaten and the broth is getting richer and richer, add the noodles. The broth and noodles can then be enjoyed by everyone.

Serves 8 as dinner