Cantonese Fire Pot

1. Shell and devein the prawns. Halve lengthwise.

2. Cut the fish fillets across into 2.5cm pieces.

3. Wash and pat dry the scallops. Remove and discard the hard muscles. Place each one on its side and cut into 3-4 pieces.

4. Cut the chicken flesh into thin slices, about 3mm thick.

5. Cut the beef across the grain into slices about 5 x 4cm and 6mm thick.

6. Cut each Chinese celery cabbage stack across at about 2.5cm intervals.

7. Break up the lettuce leaves into large pieces.

8. Steep the bean curd in hot water for 15 minutes. Drain, handling with care. Cut each into 8 pieces.

9. Bring a large pan of water to the boil. Add the noodles, return to the boil and continue to cook for a few minutes or until al dente. Pour into a colander and refresh under cold running water. Drain.

10. Arrange all the ingredients either on individual plates or together on several plates. The meat and seafood slices can be laid overlapping each other. Put on the dining table.

11. Arrange all the dips in small dishes and put on the dining table.

12. To serve, provide each person with on ebowl and a side plate, one pair of bamboo chopsticks and one small wire strainer.

13. Crack 1 egg into each bowl and beat lightly. Pour 2 tsp soy sauce on to each saucer and add ½ tsp oil. This can be replenished by individuals later.

14. Have the stock simmering in a saucepan.

15. Pour sufficient stock into the heated pot to come about half way up to the sides, and bring back to the boil. Add about 3 tbsp oil.

16. To eat, everyone picks up one or two morsels of either meat or seafood, places them into the strainer and then lowers it into the fire pot to cook. If you have no strainers, simply use chopsticks to hold and dip the food into the boiling stock to cook. Remove after some seconds or as soon as the food is cooked. Dip into the egg and season with the other condiments before eating. (If you dislike the raw egg idea, dispense with it).

17. 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.

18. Whenever necessary, replenish the stock level with more stock or water. Add more oil and bring to the 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.