Mini red or green bell peppers, cut into thin rings or red or green bell pepper, diced
For the Broth, place the ham hocks, onions, carrots and celery in a large stockpot. Cook on a medium heat for 5 - 6 minutes, stirring occasionally. Add the water, chicken stock, chilli pepper and seasonings and bring to the boil. Reduce the heat to a low, cover and simmer for 1 hour, skimming the fat occasionally.
Remove the cover and simmer for a further 30 minutes, continuing to skim the fat occasionally. Remove the ham hocks and skim the fat again. Whisk in the cornflour with 50ml of cold water in a small bowl then add to the pot with the coconut milk. Cook on a medium-low to medium heat for a further 30 minutes. Stir in the lime juice into broth.
For the Papaya Pica Sauce, place all the ingredients in a food processor. Process on high speed until smooth. Transfer to a medium saucepan and bring to the boil. Reduce the heat to low and simmer uncovered for 10 - 15 minutes then pour into medium bowl.
Place the scallops and prawns on plates and place the rest of the garnishes in bowls.
To serve, pour the broth into electric hot pot or preheated slow cooker. Allow guests to cook prawns and scallops in the broth. (Seafood should be cooked for about 5 minutes or until cooked through, stirring occasionally.)
Let each guest customize their own bowl. Place some rice in a bowl then ladle the broth and seafood over rice. Stir in some Papaya Pica Sauce and top with the garnishes as desired.
Prep Time: 45 minutes
Cook Time:3 hours
This hot pot features an amazing spiced coconut milk broth. Bay leaves, thyme, turmeric and allspice add intense flavour to the broth which quickly cooks the seafood. Top it off with a chilli papaya pica sauce and plantain chips for a Caribbean vacation right in your kitchen.