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:
- 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.
- Cover the lid and turn on low heat. Cook for about 10 minutes.
- Turn to medium-low heat. Cook for 5 more minutes. Serve.
- 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.
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Tips: