25-Min Lau Thai — Seafood Hot Pot with Dipping Sauces
A Vietnamese-style seafood hot pot loaded with grilled prawns, squid, fish, and cockles, finished with aromatic broth and fiery dipping sauces. Minimal prep, maximum wow—everything cooks in one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat prawns, squid, and fish dry with paper towels. Season all seafood with salt and pepper.
Step 2
Heat a large shallow pot or wide skillet over medium-high. Add oil, then sear prawns 90 seconds per side until pink.
Step 3
Remove prawns to a plate. Add squid rings to the same pot, sear 60 seconds per side, then remove.
Step 4
Add smashed garlic and lemongrass to the pot, stir 30 seconds until fragrant.
Step 5
Pour in fish stock. Bring to a gentle simmer, then add fish chunks and cockles. Cook 3 minutes until fish is opaque.
Step 6
Return prawns and squid to the pot. Taste and adjust seasoning. Serve in bowls with dipping sauce on the side.
Tools you’ll need
- large shallow pot or 12-inch skillet with lid
- paper towels
- wooden spoon or tongs
- small serving bowls (2–3)
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