-
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.
