Crayfish Porridge Recipe featuring Tefal Spherical Pot Induction Rice Cooker

First Post: Nov 13, 2017
Update: Jul 23, 2021
Leslie Tay

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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Ingredients
Crayfish 1kg 4-6 pieces
Cornflour 1 Tbsp dissolved in water
Rice 2 cups
Sole fish 3 pieces
Scallions 3
Chinese wine 2 Tbsp

Brine
Salt 50g
Tapioca starch 1/3 cup
Sugar 75g
Water 1 L

Stock

Chicken backbones 3

Ginger 6cm sliced

Prepare chicken stock by blanching the chicken bones and washing them clean. Add enough water to cover, ginger slices and pressure cook for 1 hour or on the stove top for 3 hours.

Wash rice and cook in rice cooker.

Shallow fry sole fish and leave to cool. Then process in food processor to powder.

Halve the crayfish and soak in brine for 30mins.

Once rice is just cooked, add stock to rice cooker and set to soup mode. Cook for 5 mins. When the rice starts to swell, add crayfish, sole fish powder and cook for another 5 mins. Add salt according to taste. Just before serving stir in some Chinese wine and garnish with sliced green onions.

Other Tefal Recipes:
Japanese Cha Shu w Tefal Home Chef Smart Pro IH MultiCooker
Pan Pizza w Tefal Ingenio
Beef Rendang w Tefal ClipsoMinut Duo Pressure Cooker
Cantonese Style Radish Cake w Tefal Induction Rice Cooker
Orh Nee w Tefal

Places to eat porridge:
Happy Congee
Sin Chow Gardens
Weng Kiang Kee Porridge: Hotel Chef Porridge

White House Teochew Porridge
Zui Yu Xuan
Ri Ji Porridge
Empress Porridge

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