Pumpkin Seafood Porridge 金瓜海鲜粥
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 300ml stock (can be store bought/home cooked)
  • 400ml water
  • ¾ cup rice, washed
  • 350g pumpkin, cut into small parts
  • 1 tbsp shallot oil
  • 4-5 pcs prawns
  • 20g crabmeat (I used frozen ones)
  • 4-5 pcs scallops
  • 5-6 pcs fish slices (I used Toman fish fillet slices)
  • 5-6 pcs abalone slices (I used imitation abalone slices known as 贵妃片)
  • ¼ tsp pepper
  • salt to taste (if necessary)
  1. Microwave the pumpkin with some water at 800W for approximately 5-6 minutes until they turn soft.
  2. Mashed the pumpkin with the back of a spoon until they resemble puree liked.
  3. Add the stock, water, shallot oil and rice in a pot and cooked on medium heat.
  4. Once the water starts to boil, add the pumpkin puree from Step 2 and mix it well with the rice.
  5. Stir constantly and continue cooking until the rice turns soft. Adjust with more water if necessary to cook rice porridge till desired consistency. (I took around 1 hour+. for my desired texture.)
  6. Stir constantly throughout the cooking. Add the pepper, salt (if using), crabmeat and mix well.
  7. Just before serving, add the prawns, scallops and fish slices. Cook till all the seafood are done before removing from heat.
  8. Serve hot immediately with fried shallots.
Recipe by Eat What Tonight at https://eatwhattonight.com/2018/01/pumpkin-seafood-porridge/