Seafood Mala Tang (Spicy Sichuan Hot Pot) recipe - ingredients, nutrition and when to eat it
Seafood mala tang is made by simmering shrimp, squid, clams, vegetables, and glass noodles in a fragrant, numbing mala broth.
Seafood mala tang is made by simmering shrimp, squid, clams, vegetables, and glass noodles in a fragrant, numbing mala broth. The spicy broth pairs with springy seafood for a satisfying meal, especially when you’re craving something hearty and spicy for lunch or dinner.
Seafood · 25 minutes to cook
Nutrition (per 770g serving): 466 kcal · protein 30.5g · carbohydrate 65.7g · fat 6.8g · sodium 931mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soak the glass noodles beforehand so they cook evenly in the broth and need less time to simmer.
Tips: Mala hot pot sauces vary in heat and saltiness, so start with a small amount and adjust the seasoning at the end.
Tips: If using clams in their shells, purge them before adding them, and cook until their shells open.
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Ingredients (1 serving)
- Shrimp — 60 g
- Squid — 50 g
- Clam meat — 50 g
- Napa cabbage — 70 g
- Bok choy — 50 g
- Enoki mushrooms — 40 g
- Soaked glass noodles — 60 g
- Mala soup base — 25 g
- Water — 350 ml
- Minced garlic — 1 tsp
- Scallion — 10 g