I made this seafood porridge (海鮮粥) with scallops, clams and prawns in 20 minutes. It is sumptuous and easy to make.
Short-cuts. The night before, I tabaoed (takeaway) 2 packets of cooked rice from a Chinese food stall so that I don’t have to cook the rice (yes, I am lazy). The seafood soup base is also very easy, made up of chicken stock & water. The clams and prawn heads provided the much needed seafood umami depth to the soup.
The seafood. In my bowl, there are clams, scallops and prawns. I used bigger scallops and prawns, and their cooking time synced nicely with the clams, which is about 4 minutes. You can also substitute with other seafood such as mussels, squid and sliced fish.
The rice soaks up the soup very quickly, so do cook and serve the porridge while it is piping hot.