Sunday 15 July 2018

Hotstone Seafood Rice (Collaboration with Xndo)

2 packets Xndo® ZeroTM Rice
1 squid, cut into rings
8 prawns, peel and devein, tail on
5 crabsticks or 1/4 cup crab meat
1/2 packet shimeji mushrooms
1 carrot, cut into chunks 
1 cup cabbage, cut into small pieces
1 onion, cut into wedges
3 stalks spring onion, cut into 3 cm long
1-2 cups chicken stock (homemade or store bought)


1 tbsp light soya sauce
1 tsp salt
1/2 tbsp mirin
1 tsp sake

The Thickening
Mix 1 tsp of potato starch with 1 tsp of water for thickening

The Garnishing (optional)
Bonito flakes 

1. In a hotstone bowl, heat up 1 tbsp of oil. Add onion and spring onion and saute till fragrant.
2. Add carrot, cabbage, shimeji mushrooms, stir fry for 3 minutes.
3. Pour the chicken stock, bring it to boil. Season the soup with all the seasonings, taste and adjust the seasonings to your preference. 
4. Add the prawns, squid and crabsticks or crab meat.
5. Once the seafood is cooked, combine 2 packets of Xndo® ZeroTM Rice into the seafood soup.
6. Lastly, thicken the soup with thickening mixture. Garnish with some bonito flakes.

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