Seafood Clay Pot (for 2) Recipe

Prepare seafood

Rinse shrimp, scallops, squid rings and mussels/clams under cold water. Pat dry with paper towels. Remove any beards from mussels and discard any that are open and don't close when tapped.

Marinate seafood

In a bowl combine 1 tbs light soy, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp white pepper and 1/4 tsp salt. Add the shrimp, scallops, squid and mussels/clams and toss to coat. Let sit while you prepare the base (15–20 minutes).

Heat clay pot

If using an earthenware clay pot, place it on a burner over low heat to warm gradually to avoid cracking. If using heavy skillet, heat over medium. Add 2 tbs cooking oil and swirl to coat.

Aromatics

When oil is hot but not smoking, add julienned ginger and sliced garlic. Stir-fry for about 30 seconds until fragrant. Add the white parts of the scallions and the dried chilies if using; stir 20–30 seconds.

Add tofu and greens

Gently add cubed tofu and halved bok choy/choy sum to the pot, arranging to make room for seafood. Sear tofu lightly for 1–2 minutes to develop a bit of color.

Combine sauce

Whisk together 300 ml stock, 1 tbs oyster sauce, 1 tbs light soy sauce, 1/2 tsp sesame oil and 1/2 tsp sugar in a bowl until combined.

Simmer

Pour the sauce into the clay pot around the tofu and vegetables. Bring to a gentle simmer over medium-low heat. Taste the broth and adjust seasoning with a pinch of salt if needed.

Add seafood

Nestle the marinated seafood into the simmering broth in a single layer if possible. Cover the pot with a lid and cook gently for 4–6 minutes until shrimp turn pink and scallops are opaque; mussels/clams should open (discard any that remain closed). Squid cooks quickly — 2–3 minutes is usually enough; if rings are small, keep time shorter to avoid rubberiness.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Remove lid and slowly stir the slurry into the simmering broth to slightly thicken. Cook 1 minute until sauce is glossy and coats seafood lightly.

Turn off heat and sprinkle sliced green parts of scallions and cilantro leaves over the clay pot. Grind 1/4 tsp white pepper over the top and drizzle with a few drops of sesame oil if desired.

Serve the clay pot at the table while hot, with lime wedges on the side to squeeze over individual portions. Transfer to heated bowls and enjoy immediately.