Seafood Clay Pot Rice
A curry-flavored clay pot rice loaded with seafood such as sword shrimp, fresh scallops, and clams. The rice is steamed through after the broth has reduced and been absorbed.
Ingredients
small squid (scored)
1
peas
20 g
sword shrimp (deveined, legs and antennae removed)
150 g
fresh scallops
150 g
clams (soaked in water, washed)
300 g
carrot (peeled, diced)
50 g
onion (peeled, diced)
50 g
rice (washed, soaked for 1 hour)
half cup
curry powder
1 tbsp
cooking wine
1 tbsp
salt
1 tsp
black pepper
1/4 tsp
Instructions
1
Step 1
Wash the rice, soak for 1 hour, put into a clay pot, bring to a boil over medium heat and set aside.
2
Step 2
Wash all remaining ingredients, score the small squid; devein the sword shrimp and remove legs and antennae; soak the clams in water and wash; peel the onion and carrot, then dice them.
3
Step 3
Pour 3 tbsp of oil into a pot and heat until hot, add the onion and stir-fry until fragrant, add all other ingredients and stir-fry together, then add seasonings and mix well, transfer to the clay pot, cook until the sauce reduces, turn off the heat and let it steep for 15 minutes before serving.
