Crab Porridge Steamboat

Skill Level: EASY!
Serves: 5 hungry people

Ingredients:

main:
5 live crabs, cleaned (small or medium size)
20g dried shrimps
2 dried scallops (soaked in hot water, shredded)
5 red dates (sliced into 3, horizontally)
2 slices angelica
1.5 cups rice (uncooked)

seasoning:
salt
chinese wine
soya sauce or fish sauce

garnish:
spring onions
assorted mushrooms
asparagus
white cabbage

optional:
promfret
sotong
prawns
clams


1. Wash and simmer rice, dried shrimp, scallop for 2 hrs with 3 litres of water @ medium fire.
- 1.5 hrs into cooking, add angelica slices
- 1.75 hrs into cooking, add red dates, salt
(use a big and deep pot to allow space when boiling so the porridge won't over flow)


2. Transfer porridge to the steamboat pot, filling 2/3 of the pot. The water should be equal to rice in the porridge.

3. Add white cabbage and boil for 10 mins. Stir to make sure the bottom does not burn.
Add mushrooms and lay crabs on top. Cover lid and simmer.
(Tip: it is best to cook claws with claws, bodies with bodies to allow for equal cooking time. )

4. After 5 mins, stir, add asparagus and simmer for another 5 minutes

5. Add chinese wine, spring onions, fish sauce to taste, and we are ready to eat!! Add porridge and other ingredients as you go along, but remember to stir the pot to avoid burning!