Crab and Seafood Porridge
Level
intermediate
Cooking
30 min
Preparation
30 min
Ingredients
Servings
4
Mud Crab pre-cut | 500 g |
Prawns 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 |
Ginger deskinned and thinly sliced. | 10 g |
Fried Garlic and Its Oil | 2 tsp |
White Pepper Powder | 1 dash |
Salt | 1⁄2 tsp |
Water hot | 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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