Thai style Suki Yaki

suki3This is  a very special Thai style Suki Yaki feast. It was in a restaurant on our second date that myself and my lovely wife first tried this, and we’ve been wanting to recreate it at home since. A recent purchase has made this possible, a large cast iron fondue that sits on a hot plate, but I think it would be possible with a large pan of stock over a heat source such as a candle.

You will need to warm a couple of litres of good quality clear stock, here I used fish stock, but chicken or vegetable would work well. Add a stem of lemongrass, a couple of whole garlic cloves, 2 kaffir lime leaves, a thumbnail sized piece of ginger, a good dash each of light soy sauce, fish sauce, and lime juice. Allow the flavours to infuse in the warm stock for an hour prior to the meal and remove from the stock just before your guests arrive.

While the stock is infusing, you will need to prepare your cooking ingredients. I went for a seafood selection, scallops, tiger prawns, squid rings and monkfish. A selection of sliced vegetables, shredded chinese leaf, shitake mushrooms, beansprouts, peppers, chillies, mange tout peas and baby corn. You will also need some rice vermicelli noodles, and a selection of condiments sweet chilli sauces, finely chopped garlic, coriander, soy sauce and sesame oil.

suki1

Then you make the guests cook for a change. Load up the stock bowl with whatever you choose and cook for a couple of minutes maximum, and transfer with a ladle into your waiting bowl with some of the stock, pile on the condiments of your choice and tuck in. It’s kind of like an oriental fondue with everyone helping themselves and constructing their own noodle bowl. If the stock starts to get low, top up with some boiling water.

It makes for a relaxing fun evening, and takes the stress out of cooking for friends.

suki2

 

 

 

4 responses to this post.

  1. How does one wangle an invite? 🙂

    Reply

  2. That looks like great fun and delicious 😉

    Reply

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