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
- 8 oz large prawns (21–25 count), peeled and deveined
- 6 oz squid tubes, cleaned and sliced into rings
- 8 oz white fish fillets (cod or halibut), cut into 2-inch chunks
- 1 can (3 oz) canned cockles or clams in brine, drained
- 2 cups fish stock or light chicken broth
- 4 whole garlic cloves, smashed
- 1 whole lemongrass stalk, bruised and halved
- ½ cup total soy sauce mixed with lime juice and fresh chili (dipping sauce)
Instructions
- 1
Pat prawns, squid, and fish dry with paper towels. Season all seafood with salt and pepper.
- 2
Heat a large shallow pot or wide skillet over medium-high. Add oil, then sear prawns 90 seconds per side until pink.
- 3
Remove prawns to a plate. Add squid rings to the same pot, sear 60 seconds per side, then remove.
- 4
Add smashed garlic and lemongrass to the pot, stir 30 seconds until fragrant.
- 5
Pour in fish stock. Bring to a gentle simmer, then add fish chunks and cockles. Cook 3 minutes until fish is opaque.
- 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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