Servings: 3-4pax
[Ingredients]
2 cups rice grains
330g lobster tail - reserve shell
500g scallops
16pcs prawns - shelled and deveined
2kg prawn shells
500g clams
1kg fish bones
2pcs flat fish
6 stalks scallions - white parts only
4 ginger slices - slightly smashed
Salt
[Steps]
Cook rice in rice cooker.
Bring a pot of water to boil.
Toast flat fish till fragrant, set aside.
In a pan with some oil, deep-fry fish bones till fragrant, add into the pot.
In the same pan, pan-fry lobster and prawn shells till fragrant, add into the pot.
Followed by flat fish, scallions and ginger, let boil at medium heat for 1hr. Then, drain and reserve stock.
When rice is ready, scoop out one bowl of rice and shallow-fry it till golden brown and crisp. Drain and set aside.
Scoop remaining rice into a claypot. Ladle in some stock and bring to a slight boil.
Bring reserved stock to a boil and add in lobster, scallops, prawns and clams. Let boil till meats are cooked. Season with salt.
Pour all the stock and ingredients into the claypot and sprinkle fried rice over.
Adapted from themeatmen