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Seafood Porridge

Seafood Porridge Recipe

You can substitute the prawns, scallops and clams in this recipe with other seasonal seafood such as sliced fish, mussels and oyster meat.

You can also add a few Chinese lettuce or coral lettuce (生菜) at the last step, if you like some greens in your bowl.


  • 15-20 local clams (such as asari, manilla or “lala”)
  • 350 ml chicken stock
  • 400 ml water
  • 4 large scallops if using frozen, thaw before use
  • 4 large prawns de-veined, shelled leaving head and tail intact
  • 4 thinly sliced ginger
  • 2 tbsp rice wine or sake
  • 2 servings cooked white rice
  • 1 tbsp chopped coriander
  • white pepper powder to taste
  • 2 tsp crispy garlic oil optional


  1. Clean and de-grit the clams. Scrub the clams with a hard-bristle brush. Put clams in a bowl of water with 1 tsp sea salt. Let the clams soak in the salted water for 1-2 hours, allowing the sand and grit to be purged out. Discard the water and rinse the clams. Set aside.
  2. Make seafood soup. In a soup pot, bring chicken stock and water to a boil. Add prepared clams, scallops, prawns and  ginger. Cover and cook for about 3-4 minutes, or until the clams are all opened. Discard any clams that remain closed. Add rice wine during the last 15 seconds of cooking.
  3. Serve. Add cooked rice to two serving bowls. Ladle the hot seafood soup over the rice. Garnish with coriander, white pepper and garlic oil. Serve immediately.
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6 comments on “Seafood Porridge”

  1. Reminds me of seafood porridge in Taiwan leh….did you try any seafood porridge in Taiwan?

  2. What a easy quick and delicious recipe. I didn’t have rice wine/sake so I skipped it. Adding fish sauce for me was crucial as well as the garlic oil. Thank you for all your wonderful recipes! Helps me survive now that I live away from Singapore. :D

  3. this looks amazing

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