Today I’m sharing a Seafood Prosperity Pot Recipe which is my rendition of a 海鲜一品锅 that you could get from most tze char stalls in Singapore. This is a dish that’s favoured by my folks because there are so many ingredients in it especially vegetables and is overall, healthy and non-greasy.
Seafood Prosperity Pot Recipe
Ingredients (serves 4-6)
12 tiger prawns, deshelled & deveined
1 squid, sliced into rings
1 tube egg tofu, sliced into 1/2″ thickness
300g yam or taro, thinly sliced
1 yellow onion, cut into slivers
100g sugar snap peas
100g baby corn, cut into smaller sections
1 can straw mushrooms approx. 425g, rinsed, drained & sliced half lengthwise
1 carrot, peeled & sliced
200g enoki mushrooms
few leaves of iceberg lettuce
3 slices ginger
2 cloves garlic, minced
3 tbsp oyster sauce
1 tsp light soy sauce
pinch of chicken seasoning powder
dash of sesame oil
dash of white pepper
corn starch solution (1 tbsp corn flour mixed with 2 tbsp water)
1. Pan-fry the egg tofu till golden brown on both sides. Do the same for the yam or alternatively, bake the yam in the oven at 180 deg C for half hour. Set both aside.
2. Heat oil in pan and saute onion, garlic and ginger till fragrant.
3. Add sugar peas, carrot, baby corn, straw mushrooms and enoki mushroom. Stir fry for a minute.
4. Add water, oyster sauce, light soy sauce and chicken powder. Bring to a boil.
5. Add in prawns, scallops and squids followed by sesame oil and pepper.
6. Thicken the sauce gradually with corn starch solution and turn off the heat once the seafood turns opaque and is cooked through.
7. To assemble the prosperity pot, place some lettuce leaves at the bottom of a claypot or serving bowl and arrange the rest of the ingredients on top. Ladle some sauce over and you’re ready to serve.
Normally, the seafood pots we get from outside come ‘mixed up’ i.e. just scoop the contents from the pan directly into the pot without any fanciful arrangement. For me, I choose to separate the ingredients for better presentation. It’s completely up to you how you’d like to do it. Bon appetit!