• 8 fish balls
  • 8 Fresh shitake mushrooms, remove stems
  • 150g Shimeiji Mushrooms, brown
  • 200g Firm tofu, cut into thick slices
  • 100g Mung Bean Vermicelli, soak for 10mins
  • 200g Shabu Shabu Meat Slices
  •  1kg Chinese Cabbage
  • Option – 1 stalk of lemongrass and red chilli, finely chopped.
  • 250ml Yeo’s Satay Sauce
  • 1ltr Chicken broth / water
  • SeasoningYeo’s Light Soy Sauce and Salt

Satay Hot Pot

Serves: 4

Preparation time: 10mins

Cooking Time: 15mins


  1. In a hot pot, bring to boil Yeo’s Satay Sauce, chicken broth, lemongrass and red chilli.
  2. Arrange all the ingredients in a hot pot and cook for 3 mins until all the ingredients are cooked.
  3. Season to taste with Yeo’s Light Soya Sauce and salt.