Four Seasons Abalone Treasure Pot with XO Sauce

13 Jan 2021

Think pen cai is expensive and time-consuming to prepare? Let Chef Eric teach you a fuss-free pen cai recipe that allows you to save at least 50% compared to dining at restaurants! Master this budget-friendly recipe now & usher in the new year with abundance!

Serves: 10

- Gravy
750ml Swanson Chicken Broth
2tbsps LKK Panda Oyster Sauce
500ml Water
600g White Radish, cut into 4cm wedges
20g Premium Dried Chinese Flower Mushrooms, soaked and trimmed
20g Corn starch, mix with 4 tbsps water

- Assembly
1can Abalone (2pcs) in brine or braised, drained
300g Vannamei Prawns
200g Fresh Scallops
120g Broccoli, blanched
200g Shabu Shabu Pork Slices, blanched
1btl XO Sauce

Preparation Method
1. In a large braising pot, place chicken broth, oyster sauce, water, radish pieces, and mushrooms together. Bring to boil and simmer for 25 mins.

2. Drain the mushrooms and radishes, set aside and re-boil the braising liquid. Season to taste as needed with some extra oyster sauce. Thicken the gravy with prepared cornstarch solution.

3. Blanch the prawns and scallops till cooked. In another batch of boiling water, blanch the broccoli for 2 mins, drain and use the same boiling water to blanch the shabu pork slices for 10 secs. Drain and set aside.

4. Line the base of a claypot with the radishes. Arrange, abalone, prawns, scallops, mushrooms, broccoli and pork slices over the radishes and side by side with each other.

5. Pour the thickened gravy over and sprinkle on some XO sauce sparsely over the ingredients before serve.

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