Waterless Tomato Seafood Casserole (Serves 2-3)

Recommended Cooking Tool:
  • Buffet Casserole 26cm

  • 6 large prawns
  • 1/2 large squid (cut into rings)
  • 300 g large clams
  • 8 tomatoes (peeled, diced)
  • Fresh dill
  • Thai basil
  • Coriander
  • Sliced garlic
  • Red chillies
  • Spring onion
  • 1 tbsp tomato paste
  • Salt to taste
  • 1/2 large squid (cut into rings)
  • Ground black pepper to taste
Cooking Methods:
  • 1. Rinse all seafood.
  • 2. Add oil to the pot. Preheat over medium heat for 3 minutes. Put in sliced garlic, red chillies, tomatoes and tomato paste. Stir well. Cover the lid and cook over low heat for 10 minutes.
  • 3. Put in all seafood, dill, Thai basil and coriander. Season with salt and black pepper. Cover the lid and cook over low heat for 5 minutes. Turn off the heat and leave them for 10 minutes with the lid on. Sprinkle with finely chopped spring onion. Serve.
  • With no water added, the seafood is drenched in its own juices and the tanginess of tomato. You may scoop up the soup with a ladle and serve it with the juicy and crisp seafood.