- 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)
- Knife and chopping board
- Bowls and small dish
- 2 pots
- Wooden ladle
- 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.
- Add 2 tbsp oil to another pot, add 3 tbsp minced garlic and 1 medium onion sliced. Sauté until fragrant.
- 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.
- 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
- 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.
- Add ¼ cup toasted rice flour to thicken the soup.
- Once ready serve with peanuts and bagoong alamang (fermented shrimp paste).