I love seafood, especially shrimp or prawns. I also enjoy crabs, conchs, clams, and squid, but I don’t want to cook them all separately. So, I came up with the idea of making a one-pot seafood.
Usually, this type of dish is flavored with garlic sauce, which means I’d need to make the sauce in a separate pan. But I wanted to simplify it, so I learned a lazy method. Here’s how I do it.
Ingredients
- Seafood (amount depends on the size of your pot and how much you want to eat). I prepared 1 crab, 10 shrimps, and 20 conchs.
- 3 scallions, with the white and green parts separated, white parts cut slightly longer.
- 4 garlic cloves, chopped.
- 6 slices of ginger (see the picture for reference size).
- 2 small chili peppers, sliced into rings (these weren’t very spicy, so I used two; usually, I only need one per dish).
- 1/2 tsp oyster sauce.
- 1/2 tsp light soy sauce.
- 1/4 tsp chicken powder.
- 1/8 tsp salt.
- 110 ml water.
- 1 tbsp oil.
How to Make One-pot Seafood
Step 1: Clean the seafood. Use a brush to scrub the crab’s body, open the shell, remove the gills, heart, and intestines, then cut it into two pieces. Scrub the conchs with your hands until the water runs clear. For the shrimp, remove the vein and trim the antennae, then butterfly them.
Step 2: In a small bowl, mix the oyster sauce, soy sauce, chicken powder, and salt. Add 110 ml of water and stir well. Set it aside.
Step 3: Prepare a clay pot or any other pot you have. I used the clay pot shown below. Add the oil, and once it heats up, add the white parts of the scallions, garlic, and ginger. Sauté until fragrant.
Step 4: Once the aroma is released, turn the heat to low and evenly layer the seafood in the pot. Pour in the sauce from Step 2. Cover the pot and simmer over medium heat for 5 minutes. Sprinkle the green parts of the scallions and the chili peppers on top, cover the pot again, and turn off the heat. Before serving, stir the seafood to coat everything in the sauce.
Below is a picture of a version I made with prawns and clams. The same method applies, and it tasted just as delicious. The broth is perfect for mixing with rice!
Enjoy your one-pot seafood dish!
