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seafood-stew

Seafood Stew

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INGREDIENTS

Ingredients

  • 300g Prawns
  • 300g Clams
  • 80g Carrot, sliced
  • 100g Chinese cabbage, cut into 2-inch pieces
  • 80g Shimeji mushrooms
  • 5 slices Ginger
  • ½ no. White onion, sliced
  • ½ tsp Corn flour, mixed with ½ tsp water
  • 8g Rock sugar
  • 6 tbsp Angel Bean Paste (Minced)
  • 2 tbsp Angel Sriracha Hot Chilli Sauce
  • 2 tbsp Sesame oil
  • 4 cups Water
  • 2 tbsp Cooking oil

Garnish

  • Spring onions
INSTRUCTIONS
  1. Heat up the cooking oil in a heavy bottom saucepan to medium high heat, add in the ginger and white onion slices then fry till fragrant. Next add in the carrot slices and gently stir fry.
  2. Turn down the heat to medium low, add in Angel Bean Paste (Minced) and fry till well combined. Add in water and bring to a boil.
  3. Once the soup is boiling, add in the Chinese cabbage, shimeji mushrooms, rock sugar and Angel Sriracha Hot Chilli Sauce and bring it to a boil again.
  4. Once boiling, add in the prawns and let it simmer for 1-2 minutes, next add in the clams. Give it a good stir and let it cook through (1 minute).
  5. Pour in the corn flour mixture and stir till well combined.
  6. Turn off¬ the heat and drizzle with the sesame oil, and add garnish.
  7. Serve with hot white rice.
angel bean paste minced

Angel Bean Paste (Minced)

Sriracha_445g

Angel Sriracha Hot Chilli Sauce