Crayfish Porridge Recipe featuring Tefal Spherical Pot Induction Rice Cooker

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!

<Special discount> Enjoy additional 15% off the Tefal Spherical Pot Induction Rice Cooker when you purchase it direct from Lazada! Here is the link:

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


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

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.

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