INGREDIENTS

  • 1kg prawn heads and shells
  • 500g clams
  • 2 litres boiling water
  • 500g prawns (head and shell intact)
  • 1 medium squid (head and innards remove, washed with skin on)
  • 500g mussels
  • 2 tbsp oil
  • 1 medium onion diced
  • 3 tbsp minced garlic
  • 2 tbsp achuete powder
  • 10 green beans (cut into 2 inch pieces)
  • 1 eggplant (sliced)
  • ½ cup peanut butter
  • ¼ cup toasted rice flour
  • Salt to taste

Serve with peanuts and bagoong Alamang (fermented shrimp paste)

EQUIPMENT

  • Knife and chopping board
  • Spoons
  • Bowls and small dish
  • Stove
  • 2 pots
  • Strainer
  • Wooden ladle

STEPS

  1. Heat 2 tbsp oil in pot, add 1kg prawn heads and shells and sauté until fragrant. Pour in 2 litres hot water, bring to boil, add 500g clams and cover and let it simmer for 1 hour or longer.
  2. Add 2 tbsp oil to another pot, add 3 tbsp minced garlic and 1 medium onion sliced. Sauté until fragrant.
  3. Drain prawn stock and add to pot with the sautéed onions and garlic, add 2 tbsp achuete powder and ½ cup peanut butter. Mix well and bring to boil.
  4. Add 10 green beans (cut into 2 inch pieces) and 1 eggplant (sliced), 1 banana flower (sliced). Simmer for 5 minutes. Season with salt to taste
  5. Add 500g prawns (head and shell intact), 6 medium squids (head and innards removed, washed with skin on) and 500g mussels. Cook for another 10 minutes until the seafood is cooked.
  6. Add ¼ cup toasted rice flour to thicken the soup.
  7. Once ready serve with peanuts and bagoong alamang (fermented shrimp paste).

Interested in getting the ingredients for this recipe?

Visit HonestBee Singapore or Malaysia to learn more!