When the weather gets colder, nothing beats a warm, comforting hot pot. The best part is you do not need hours of simmering or complicated prep. With frozen raw peeled prawns, you can build a rich, flavourful seafood hot pot in under 30 minutes.
It is light yet satisfying, packed with vegetables, and perfect for sharing around the table on chilly evenings.
What makes this hot pot so easy
This version is designed for convenience because it uses frozen prawns with no peeling or cleaning, builds flavour quickly with simple broth ingredients, works with whatever winter vegetables you have on hand, is ready in under 30 minutes, and suits easy family style dining.
Ingredients (serves 2 to 4)
Base broth
- 1 litre chicken or vegetable stock
- 2 cloves garlic, sliced
- 1 thumb ginger, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Optional chilli flakes or fresh chilli
Seafood and vegetables
- 300 to 400g frozen raw peeled prawns
- 1 cup mushrooms
- 1 cup bok choy or spinach
- 1 carrot, thinly sliced
- 100g noodles optional, rice or egg noodles
To finish
- Fresh coriander
- Spring onions
- Lime wedges
Instructions
Build the broth
- Add stock, garlic, ginger, soy sauce, and sesame oil to a large pot. Bring to a gentle simmer.
Develop flavour
- Let the broth simmer for 10 to 15 minutes so the aromatics infuse properly.
Add vegetables
- Add carrots and mushrooms first and cook for 3 to 5 minutes.
Cook the prawns
- Add frozen or thawed prawns and cook for 3 to 4 minutes until pink and cooked through.
Add greens and noodles
- Stir in bok choy, spinach, and noodles until just softened.
Finish and serve
- Top with coriander, spring onions, and a squeeze of lime before serving.
Tips for the best seafood hot pot
- Keep the broth at a gentle simmer rather than a rolling boil
- Add prawns last to avoid overcooking
- Layer ingredients based on cooking time for best texture
- Adjust seasoning at the end for balance
Variations you can try
- Add miso paste for a Japanese style broth
- Use coconut milk for a creamy Thai inspired version
- Add tofu for extra protein
- Include chilli oil for extra warmth
Why frozen prawns are perfect for hot pot
Frozen raw peeled prawns work well because they cook quickly in hot broth, add natural seafood sweetness to the stock, require no prep time, and pair easily with both light and rich broths.
A simple hot pot turns frozen prawns into a warming, nourishing winter meal that is perfect for sharing and staying cosy.
