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Spicy and Tingly Boiled Skewers
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By Jason Wang
Published 2020
Think of this as a fast-food cousin of hot pot. Instead of sitting down to platters of meat and a giant bubbling pot of broth, you’re ordering three to five sticks from a street vendor and watching as these suckers get flash-boiled in front of you. The cooked skewers then get slathered with a spicy and tingly sauce, plopped into a cup, and served. It’s genius—you get all the fun of walking and eating without dribbling sauce down your shirt.
As for what’s actually on the skewers, the same rules for hot pot hold true here: What you’re looking for is a flat, thin, textured surface that can both cook quickly and grip onto the sauce, making beef tripe and bean curd sheets the perfect candidates. When done right, these skewers veer on the good side of chewy without being rubbery. And at the end of the day, the key here is the sauce. We say 2 tablespoons, but you can use as much as you want.
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