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


  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?

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