Seafood Superior Pot 海鲜一品锅
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 6 dried scallops (soaked in 300ml of water as below)
  • 6 pcs large prawns
  • 5 pcs fresh scallops
  • 2 pcs squids (cut into pieces)
  • 5 pcs chestnuts (optional)
  • 1 can button mushroom (you can use any kinds of mushrooms as desired)
  • some spinach (you can use any kind of greens as desired)
  • 1 tube egg tofu (deep fried in hot oil till golden brown and drained)
  • some carrots
  • 1 tbsp minced garlic
  • 200ml chicken stock
  • 300ml water used to soak the dried scallops
  • ½ tsp abalone sauce
  • 1 tsp oyster sauce
  • ½ tsp sugar
  • 1 tbsp hua diao wine
  • 1 tsp sesame oil
  • 1 tbsp cooking oil (and more for deep frying the egg tofu)

  • Thickening Solution :
  • 2 tsp corn flour mix with 2 tbsp water
  1. Heat up 1 tbsp of cooking oil and saute the minced garlic till fragrant.
  2. Add in the dried scallops together with the water that is used to soak the scallops and the chicken stock.
  3. Add in the abalone sauce, oyster sauce, sugar, hua diao wine and sesame oil accordingly.
  4. Stir well and allow the broth to simmer further till it boils.
  5. Add in the carrots, chestnuts (if using) and mushrooms.
  6. When the carrots has softened, add in fresh scallops and squids, tofu and lastly the prawns.
  7. When the prawns has start to turn reddish, add in the thickening solution. At the same time, heat up a clay pot or any other pot that you intend to serve the dish in.
  8. When the broth has thickened, off the heat immediately.
  9. Place the seafood, mushrooms, vegetables and chestnuts neatly in the pot before adding the broth into it. Serve hot immediately.
You can add some abalone slices too to spice up the dish further. Add the abalone after the prawns if using.
Recipe by Eat What Tonight at