Seafood Clay Pot Recipe

Soak Noodles

Place Thai vermicelli in warm water for 5–8 minutes until pliable but not mushy. Drain well and set aside in a bowl, tossing with a few drops of oil to prevent sticking.

Pat & Season Seafood

Pat all seafood dry with paper towels. Lightly sprinkle salt and white pepper over shrimp, scallops, fish, and calamari; set aside for 5 minutes.

Julienne ginger, mince garlic, slice peppers and celery, and prepare scallions and cilantro. Measure and mix all house brown sauce components (stock, dark soy, light soy, oyster sauce, Shaoxing, sesame oil, sugar) together in a bowl. Mix cornstarch with water to form a slurry and keep separate.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Working quickly, add shrimp and sear 30–45 seconds per side until just opaque; remove to a plate. Add scallops, sear 45–60 seconds per side until just caramelized; remove. Add another 1 tablespoon oil if needed and quickly stir-fry calamari 30–45 seconds until just cooked; remove. Wipe the wok if there are burnt bits but keep flavorful fond.

Reduce heat to medium-high, add a splash of oil, then add ginger and garlic. Stir-fry 20–30 seconds until fragrant but not browned. Add red and green bell peppers and celery, stir-fry 1–2 minutes until vegetables are bright and slightly tender-crisp. Add the drained vermicelli and toss for 30–45 seconds to combine and heat through.

Return all cooked seafood to the wok. Pour the mixed house brown sauce over the contents and bring to a simmer. Stir gently to coat seafood and noodles. When sauce begins to bubble, add the cornstarch slurry while stirring to thicken; cook 30–60 seconds until sauce is glossy and coats the noodles and seafood. Taste and adjust seasoning with a pinch more salt or white pepper if needed.

Preheat the clay pot: place the clay pot over low flame or in a 200°C (400°F) oven for 8–10 minutes to heat evenly (handle with care). Lightly brush the inside with a teaspoon of oil to prevent sticking and to produce the sizzling effect.

Carefully transfer the hot noodle, vegetable and seafood mixture into the hot clay pot. Scatter sliced green onions and cilantro over the top. For the blazing effect, heat 1–2 teaspoons of oil in a small ladle until smoking, then carefully pour around the edge of the clay pot (or use a long lighter and a small splash of high-proof rice wine at the edges) to create a dramatic sizzle—do this only if confident and take safety precautions.

Serve immediately while sizzling. Provide small spoons and tongs for guests to serve; warn that the clay pot and edges are very hot.