Clay pot Bean Curd with Seafood
Ingredients
2 tbsp oil
2 cloves garlic, chopped finely
3 slices ginger
100ml MARIGOLD Evaporated Filled Milk
100ml water
1 tbsp chicken seasoning
5 large prawns with shells intact, trim sharp ends
3 slices of fresh fish fillet
4 crab balls
2 pcs fried bean curd, cut into quarters
50g fresh mushrooms
Salt and pepper to taste
Fried crispy garlic and coriander leaves for garnishing
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Heat claypot with 2 tbsp of oil. When it’s heated, sauté garlic and ginger till fragrant.
Add in MARIGOLD Evaporated Filled Milk, water, chicken seasoning and let it simmer for 3 minutes.
Add in the rest of the ingredients, cover with lid and cook for 6 minutes.
Remove lid, season with salt and pepper to taste and garnish it with fried crispy garlic and coriander before serving.
Any remaining green curry sauce can be stored in a glass bottle in the refrigerator for a week
