3 flower crabs – washed and quartered
1/2 kg medium or large prawns
6 crayfish – halved
200 clams (lala)
8-10 pieces fresh scallots
6 hotdogs – cut into 3 parts
2 sweet corns – cut to your prefered size
Broccoli – florets and blanced in boiling water with salt and oil
12 Bastragi Mini Potato (cooked in boiling water till 1/2 cooked)
1 packet CP concentrated Chicken broth
11/2 tbsp minced garlic
120 g butter
White wine or Hua Tiao Jiu (optional)
1) Heat butter in a wok and saute minced garlic till fragrant, add in all the seafood except scallops and clams till well mixed. Add in the chicken broth, clams, stir to mix, cover and simmer for 3 minutes.
2) Lined a baking tray with aluminum foil, lined with potatoes, sweetcorn, hotdogs, broccoli and arrange with crabs, prawns, clams, crayfish and scallops on top. Wrap up like a bag.
3) Baked in pre heated oven (250 C) for 20-25 minutes. Serve hot with fried noodle or spaghetti and Asian Slaw.