- Published on
Seafood Claypot
- Authors
- Name
- Jack Qin
Seafood Claypot is perfect for cooking a mix of seafood at once. The claypot heat concentrates flavor and keeps the sauce rich without turning greasy.
Ingredients
Main
- Mixed seafood (shrimp, squid, clams, etc.)
Aromatics
- A small amount of pork belly (for rendering fat)
- Shrimp heads (optional, for shrimp oil)
- Minced garlic
- Onion chunks
- Ginger slices
- Bird's eye chili
Sauce
| Ingredient | Amount |
|---|---|
| Light soy sauce | 3 tbsp |
| Oyster sauce | 2 tbsp |
| Dark soy sauce | 1 tbsp |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Water | As needed |
Other
- Rice wine, for drizzling
- Neutral oil
Instructions
1. Mix the sauce
Combine garlic, chili, and the sauce ingredients. Add enough water to loosen it.
2. Preheat the claypot
Warm the pot over low heat, fry ginger slices until fragrant, then remove.
3. Build aroma
Render a little pork belly, then fry shrimp heads for extra aroma if using.
4. Add seafood
Add garlic and onion, then add the seafood.
5. Simmer
Pour in the sauce, cover, drizzle rice wine around the edge, and cook until the seafood is just done.
Tips
- Pour sauce in the middle so it coats evenly.
- Avoid overcooking to keep seafood tender.
- Shrimp head oil adds a deeper seafood aroma.
Result
Sweet, briny seafood with a glossy, aromatic sauce.