1pcs500g - 1kg mud crab 肉蟹pre-cut by seafood seller
500gfresh large prawns
3pcsdried shiitake mushroom
40gpeanut butter jam
20gflounder fish powder
20gpreserved vegetables 冬菜
1dashwhite pepper powder
2tspfried garlic and it's oil
Step 1: Prepare the ingredients
Mushroom: Soak the dried mushroom in hot water for 1 hr. Once it has turned tender, squeeze out the water. Use a scissors to remove the stem and cut it into strips.
Prawn: Use a scissors to remove the sharp parts of the prawn. Sliced the prawn into half, exposing the prawn head. #Tips: This will allow the flavor of the prawn to seep into the porridge.
Clam: Use a brush and scrub the clam shells under running water. This will remove any impurities on the shell.
In a bowl, add in clams, ice water and 3 tbsp salt. Soak for at least 30 mins for the clams to purge out the sand.
Rinse the clams several times till the water is clear.
Crab: Use a brush and scrub the crab under running water, this will remove any impurities on the shell. Make sure the shell are partially cracked.
Preserved vegetables: Place it in a bowl, rinse it to remove any sand or impurities. Use a scissors and cut it roughly.
Baby Celery: Rinse it. Chop into small pieces.
Ginger: Remove the skin and cut into thin slices.
Step 2: Cook the Porridge, garnish and serve
Heat up the claypot on low heat, pour in rice grains. Stir fry till it turns slight yellow. #Tip: This will increase the fragrance of the rice and it helps to break down into porridge quicker.
Add in 2.5L hot water. Bring the porridge to a boil, lower the heat to simmer and cook for about 15 mins until it thicken. Stir the porridge and scrap the bottom of the pot gently. This will prevent the rice grain from sticking to the base of the pot.
Add in ginger, minced meat, mushroom, and flounder powder. Continue to cook till the porridge reaches your desired doneness.
Add in crab, prawns, and clams.
Add in all the seasoning, adjust the taste accordingly. The porridge is done when the crab turns orange and the porridge is simmering. #Tip: Do not overcook the porridge as the prawn and clams will dry up.