Mala Hotpot

Hello everyone – with the CNY coming up, here is a hotpot recipe that’s FULL of goodness!
As Singaporeans, there is no doubt we love spicy food…  so we decided on a mala soup base today! Regardless of whether you like Xiao La, Zhong La, or Da La, this recipe is bound to get your senses tingling. Konnyaku and Japanese vermicelli has been put in the pot as well, that goes oh so well with the spicy mala soup base.
We used various products from DoDo for the hotpot ingredients, and given the variety of products, it’s no doubt that there’s something for everyone.
You can find DoDo’s products and purchase from their CNY promotions:

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4cloves garlic
tsp minced ginger
2packet spicy mala hot pot soup base
1.5 litre of water
220g Konnyaku (cut into bite size pieces)
90g Japanese vermicelli
1packet Dodo salmon seafood ball
1packet Dodo fish maw seafood ball
1packet Dodo mushroom seafood ball
1packet Dodo cheesy cuttlefish seafood ball
1packet Dodo prawn seafood ball
1packet Dodo signature fresh fish balls
8pieces shiitake mushrooms
1piece lotus root (sliced)
1whole carrots (cut into bite size pieces)
1pack Seafood paste with scrapers (Tobiko prawn, Mushroom chicken, Fish maw)
1packet Dodo snow crab leg
8pieces of fresh prawns
1pack of tofu
150g bok choy
1stalk of leek (sliced)
300g pork belly slices



Add some chilli oil from spicy mala hot pot paste into a large pot, add 4 cloves of garlic and ginger. Stir fry until fragrant.
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Add spicy mala hot pot soup base and add water. Bring to boil.
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Wash and rub konnyaku with salt and set aside.
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Boil Japanese vermicelli for 3 mins and rinse with cold water, drain dry and set aside.
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Boil konnyaku with boiling water for about 3 – 5 mins to get rid of the smell. Drain and set aside.
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Add in Konnyaku and japanese vermicelli to the hot pot.
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Add in Dodo assorted seafood balls, shiitake mushrooms, lotus root, carrots, Dodo Seafood pastes.
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Just before serving add prawns, tofu bok choy and leeks.
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Serve immediately.
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