Seafood Chowder


  • 500g squid
    50g fish fillet
    50g shelled prawns
    50g fresh scallops
    30g snow beans
    20g carrot
    1 stalk spring onion
    3 slices ginger
    150ml water
    Some cornstarch
    1 tbsp oil



    • Rinse and lightly score squid in a criss-cross pattern. Rinse fish fillet and thinly slice. De-vein prawns and rinse. Rinse scallops and set aside.
    • Remove string of snow beans and rinse. Rinse carrot, remove skin and cut into small pieces. Cut spring onion into sections for later use.
    • Heat oil in a wok, stir-fry spring onion and ginger till fragrant. Add the remaining ingredients and fry till cooked.
    • Pour mushroom stock, chicken stock and water in wok, cook till boiled. Add cornstarch water to thicken.
    • Serve seafood chowder with rice, or pour over the noodles or rice.