Prepare ingredients: Mix ground field crab with a small pinch of salt. Then put the ground field crab in a bowl with a little warm water. Filter the crab through a sieve, squeeze the crab meat thoroughly to get all the juice. Repeat this process about 3 times to get the juice. Wash the tomatoes, then cut into wedges. Peel and mince the garlic.
Put the catfish in a bowl with ½ teaspoon of salt, ½ teaspoon of seasoning powder and ½ teaspoon of pepper. Use a spoon to spread evenly so that the catfish is smooth and well-seasoned. Cut off the shrimp whiskers and wash them. Clean the squid, make a few slits on the squid body, and cut into bite-sized squares. Clean the clams, then soak them in rice water with a few slices of chili to remove all the sand. Clean the Malabar spinach and drain.
Prepare hot pot broth: Heat a pan with a small spoon of cooking oil, add chopped shallots and garlic and saute until fragrant, then add tomatoes and stir-fry until soft and the tomatoes turn a beautiful red color, then turn off the heat.
Pour the crab broth into a small pot and bring to a boil. Add a little salt, seasoning powder and fish sauce. Wait until the water in the pot starts to boil and the crab fat floats, then add the stir-fried tomatoes to the hot pot. Continue to cook for about 20 more minutes. Season the hot pot again to taste and then turn off the heat.
Enjoy: Place the hot pot on the mini gas stove, heat it up over low heat and enjoy. When eating, add the processed seafood to the hot pot with Malabar spinach. Seafood crab hot pot is served with fresh vermicelli, very attractive.
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