Crayfish is all the rage at the moment with many Seafood beehoon stalls serving crayfish beehoon! Today, I am using crayfish to make a Teochew style porridge where the rice grains are still intact. Although I am using crayfish for this porridge, the basic recipe can be used for any seafood.
In this video I share with you a special tip that I learnt from Michelin star chef, Chef Kang, to ensure that the crayfish meat remains tender and juicy! It’s an easy and hearty recipe that can all be cooked in the Tefal Spherical Pot Rice Cooker which will surely impress the whole family!
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Crayfish 1kg 4-6 pieces
Cornflour 1 Tbsp dissolved in water
Rice 2 cups
Sole fish 3 pieces
Chinese wine 2 Tbsp
Tapioca starch 1/3 cup
Water 1 L