Chinese Fire Pot with Fish Balls

1. 1

   Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside.

2. 2

   Combine water and chicken stock in an electric wok and bring to a boil.

3. 3

   Add mung bean noodles, cabbage, bok choy and shiitake mushrooms.

4. 4

   Place skewers in pot and cook according to individual taste.

5. 5

   Ladle broth into bowls with skewered meats and seafood and serve with condiments.

6. 6

   In a food processor, puree fish with egg yolks until smooth.

7. 7

   Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times.

8. 8

   Transfer mousse to a large, chilled bowl and fold in the scallions.

9. 9

   Using a mixer, lift the egg whites to a stiff peak.

10. 10

    Gently fold in the egg whites with the mousse.

11. 11

    Cook a very small portion either in boiling water or in a microwave oven to verify seasonings.

12. 12

    Using wet hands, make small balls (1-inch in diameter).

13. 13

    Quickly blanch in salted boiling water for only 2 minutes.

14. 14

    Drain and set aside to cool.

* Per serving · 4 servings · Values may vary.