Crab and Seafood Porridge
Servings Prep Time
4pax 30mins
Cook Time
Servings Prep Time
4pax 30mins
Cook Time
  • 200g Shokaku Premium Musenmai USA Calrose rice
  • 1pcs 500g - 1kg mud crab 肉蟹pre-cut by seafood seller
  • 500g fresh large prawns
  • 100g fresh clams
  • 3pcs dried shiitake mushroom
  • 50g minced pork
  • 10g ginger
  • 2.5L hot water
  • 40g peanut butter jam
  • 20g flounder fish powder
  • 20g preserved vegetables 冬菜
  • 1dash white pepper powder
  • 1/2tsp salt
  • 2tsp fried garlic and it's oil
  • 50g baby celery
Step 1: Prepare the ingredients
  1. Mushroom: Soak the dried mushroom in hot water for 1 hr. Once it has turned tender, squeeze out the water. Use a pair of scissors to remove the stem and cut the mushroom into strips.
  2. Prawn: Use a pair of scissors to remove the sharp parts of the prawn. Sliced the prawn half, exposing the prawn head. #Tips: This will allow the flavor of the prawn to seep into the porridge.
  3. Clam: Use a brush and scrub the clam shells under running water. This will remove any impurities on the shell.
  4. 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.
  5. Rinse the clams several times till the water is clear.
  6. 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.
  7. Preserved vegetables: Place them in a bowl, rinse it to remove any sand or impurities. Use a pair of scissors and cut it roughly.
  8. Baby Celery: Rinse it. Chop into small pieces.
  9. Ginger: Remove the skin and cut into thin slices.
Step 2: Cook the Porridge, garnish and serve
  1. 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.
  2. 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.
  3. Add in ginger, minced meat, mushroom, and flounder powder. Continue to cook till the porridge reaches your desired doneness.
  4. Add in crab, prawns, and clams.
  5. 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.
  6. Garnish with chopped baby celery.