Waterless Tomato Seafood Casserole
Ingredients: (Serves 2-3)
- 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
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Seasoning:
- 1 tbsp tomato paste
- Salt to taste
- 1/2 large squid (cut into rings)
- Ground black pepper to taste
Cooking Methods:
- Rinse all seafood.
- 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.
- 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.
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Tips:
