Waterless Angled Luffah Seafood Soup

Ingredients:

• 1 Angled Luffah (peeled, cut into pieces)
• 300 g Live Clams
• 4 to 6 Prawns
• 1 Squid (dressed, cut into rings)
• 5 slices Ginger
• Dash of Cooking Oil

Methods:

1. Arrange ginger slices on the bottom of the pot. Then evenly arrange the angled luffah over them. Top with clams, squids and prawns. Sprinkle with a little cooking oil.
2. Cover the lid and turn on low heat. Cook for about 10 minutes.
3. Turn to medium-low heat. Cook for 5 more minutes. Serve.
Tips:

1. After preheating, the cast iron pot retains enough heat to draw moisture out of the seafood and the vegetables. Without adding any water, the resulting soup is rich and flavourful.