Tofu and Seafood Congee Recipe

Tofu and Seafood Congee Recipe

Ingredients :

1 piece (7 oz)

7 oz

5 sticks

10 oz

7 oz

1/2 teaspoon

2 cups

1/4 teaspoon

1 tablespoon

1 stalk

1/4 teaspoon

Soft tofu

Fresh squid

Artificial crab meat

Clams

Shelled shrimp

Salt

Seafood stock

Pepper

Cornstarch

Coriander

Sesame oil

Method :
  • Soak the clams in water overnight to remove any impurities.

  • Rinse and steam the clams for about 8 minutes or until the shells open.

  • Pour out the liquid.

  • Remove the meat from the shells. Discard the shells.

  • Remove membrane from squid, rinse and dice.

  • De-vein the shrimp, rinse and dice.

  • Halve the crab meat and shred with hand.

  • Cube the tofu.

  • Heat the water in a pot to boiling.

  • Blanch the squid and shrimp until color changes before removing to rinse under cold water.

  • Pour the stock and 3 cups water in a wok.

  • Bring to a boil before adding clams, liquid from the steaming clams, tofu, shrimp, squid and crab meat.

  • Bring to a boil, add salt and pepper to taste.

  • Thicken with cornstarch mixed with 3 tablespoons water.

  • Sprinkle coriander on top and sprinkle with sesame oil before removing from heat.

  • Serve hot.

Note : Blanch seafood in hot water and rinse in cold water to preserve its texture and keep the soup clear. Cooked crab roe may also be used when in season. They will enhance both the color and flavor of the dish.

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