Level
easy
Cooking
30 min
Ingredients
Servings
Rice | 1 1⁄2 cups |
Prawns large sized | 185 g |
Baby Abalone | 180 g |
Threadfin sliced | 100 g |
Scallops pat dry | 100 g |
Chicken Stock | 800 ml |
Dried Scallops | 30 g |
Fried Fish Maw | 25 g |
Crispy Rice Puffs for garnish | 20 g |
Spring Onions for garnish | 20 g |
Goji Berries | 10 g |
Ginger | 2 pieces |
Crunchy Whitebait for garnish | 6 g |
Pure Sesame Oil | 1 tbsp |
Water | 300 ml |
Salt to taste | 1 tsp |
How to cook
Start cooking
- Cook the rice in the rice cooker according to the package directions.
- Soak the fish maw in boiling water until soft, then cut into strips.
- Sauté the ginger in pure sesame oil until fragrant.
- Pour in the chicken stock, water and dried scallops then bring it to a boil.
- Lower the heat and simmer for 20 minutes.
- Add the fish maw into the broth and cook for about 5 minutes.
- Add in the prawns, threadfin, scallop, goji berries, baby abalone and cook for 2 minutes or until they are thoroughly cooked.
Prepare the crispy rice
- Pour about an inch of oil in a pan over medium heat.
- Scatter some of the cooked rice in oil and continue to scatter until they puff up and turn into a light golden brown.
- Remove and drain the oil using a kitchen towel, then set aside.
- Tips: Do this while simmering the soup.
Assemble and serve
- Add the cooked rice to a serving bowl.
- Top with the abalone and seafood, then ladle the broth over.
- Sprinkle some crunchy whitebait, crispy rice & spring onion before serving.
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