Crab and Seafood Porridge
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Crab and Seafood Porridge

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30 min

Recipe info icon


30 min



Mud Crab
500 g
large sized
500 g
Fresh Clams
500 g
Short Grain Rice
200 g
Dried Shiitake Mushrooms
3 pieces
Minced Pork
50 g
Baby Celery
chopped into small pieces
50 g
Peanut Butter Jam
40 g
Flounder Fish Powder
20 g
Preserved Vegetables
20 g
deskinned and thinly sliced.
10 g
Fried Garlic and Its Oil
2 tsp
White Pepper Powder
1 dash
12 tsp
2.5 l

How to cook

Prepare the prawns

  • Use a pair of scissors to remove the sharp parts of the prawn.
  • Slice the prawn half, exposing the prawn head to allow the flavor of the prawn to seep into the porridge.

Prepare the clams

  • Use a brush and scrub the clam shells under running water to remove any impurities on the shell.
  • In a bowl, add in the clams, ice water and 3 tablespoon of salt.
  • Soak for at least 30 minutes for the clams to purge out the sand.
  • Rinse the clams several times till the water is clear.

Prepare the crab

  • Use a brush and scrub the crab under running water to remove any impurities on the shell.
  • Make sure the shell are partially cracked.

Prepare the mushrooms

  • Soak the dried mushroom in hot water for 1 hour.
  • Once it has turned tender, squeeze out the water.
  • Use a pair of scissors to remove the stem and cut the mushroom into strips.

Prepare the preserved vegetables

  • Place the preserved vegetables in a bowl and rinse it to remove any impurities.
  • Use a pair of scissors and cut it roughly.

Start cooking

  • Heat up the claypot on low heat then pour in the rice grains.
  • Stir fry till the rice turns slightly yellow to increase the fragrance of the rice and quicken the break down into porridge.
  • Add in 2.5l of hot water and bring the porridge to a boil.
  • Lower the heat to simmer and cook for about 15 minutes until the porridge thickens.
  • Stir the porridge and scrap the bottom of the pot gently to prevent the rice grains from sticking to the base of the pot.
  • Add in ginger, minced meat, mushroom, and flounder powder then continue to cook until the porridge reaches your desired doneness.
  • Add in the crab, prawns, and clams.
  • Add in all the seasoning and adjust the taste accordingly.
  • The porridge is done when the crab turns orange and the porridge is simmering - do not overcook the porridge as the prawn and clams will dry up.
  • Garnish with chopped baby celery and serve.
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