Seafood soup pot with Martell (海鲜一品汤锅)
This is not a very healthy dish but it is rather tasty especially the soup. I will only do such dish for party purpose. Note, a fair bit of brandy was added to the dish, therefore not suitable for those with alcohol allergy.
Ingredients 1. Flower crab - 3 to 4pcs (wash the exterior. Scrub if required) 2. Clams - 500g 3. Large size Prawns - 1kg 4. Chicken stock - 1.5 litre 5. Ginger - 3 inch piece (bruised) 6. Garlic - 4 cloves 7. Evaporate milk - 1can 8. Celery - 6 leaf stalk (cut into 2 inch chunks) 9. Martell brandy - 100ml
Note, for soup dishes when selecting flower crabs, do go for male crabs and they are sweeter in taste. But if you wanted the crab roe, than should go for female. I uses male ones. If ypu are add mud crabs to the dish, do keep have at least 2 flower crab in the pot as it makes the soup rather tastier.
The Dish 1. Boil the chicken stock with the bruised ginger and garlics for 10 mins and add in the celery chunks and continue to simmer for 15mins.
2. Place the whole piece of flower crabs into the pot, bing it to boil for 10 mins and add in the clams.
3. Continue to simmer it for 10 mins and add in 1 can of evaporated milk plus the 100ml of brandy into the soup. Mix it well on the surface. Do not stir up the content at the bottom of your pot unless your pot is big and deep enough.
4. Once it comes to boil (huge bubbling effect), add in the prawns, cover the pot and simmer for 4mins. When time is up, off the heat and wait for 5 mins before lifting the cover. By doing so, we will allow the prawns to be fully cooked and not overcooked to cause a change in the prawn texture to tough.
5. Taste the soup, add salt if needed. (I didnt add any as the soup is already tasty enough)
If you are adding mud crabs, do cut each crab into 4 pieces and clean them. Only add them in 5 mins before the prawns so that the texture will still be sweet.
Happy cooking and Bon Appetit!
