Enjoy a balanced diet with this claypot dish when served with rice. Go ahead and top up with McCormick® Crushed Red Pepper if you need that kick of heat.

  • 20min

    prep time

  • 30min

    cook time

  • 18



  • Some Cooking Oil
  • 150 g Egg Tofu, sliced into 5mm wide pieces
  • 2 tbsps Sugar
  • Season to taste, McCormick® Sea Salt Grinder
  • 30 g Peeled Carrot, thinly sliced
  • 50 g Broccoli (only the flower)
  • 10 g Young Ginger, thinly sliced
  • 4 Medium-sized Prawns, de-shelled
  • 10 Clams
  • 2 tbsps McCormick® Minced Garlic
  • 0.5 tsp McCormick® Minced Onion
  • 1 McCormick® Crushed Red Pepper
  • 3 tbsps Oyster Sauce
  • 1 tbsp Rice Wine
  • 1 tsp Sesame Oil
  • 2 tbsps Corn fFour
  • 2 tbsps Water
  • 2 tbsps Spring Onion slices / Coriander Stalks

Nutrition information (per serving)


  • Heat up oil in a non-stick pan, shallow-fry tofu pieces till they turn golden brown and set aside.

  • Boil a pot of water over high heat, add in sugar and a pinch of salt. Once water is boiled, blanch broccoli and carrot for 2 - 3 mins then set them aside in an ice water bath.

  • Heat up a claypot with oil over high heat, stir-fry ginger till it is fragrant and add in prawns and clams to stir-fry for another 20 secs.

  • Add in McCormick® Minced Garlic, Minced Onion and Crushed Red Pepper to stir-fry for 10 secs. Then add in the blanched vegetables and mix well, adding oyster sauce, rice wine, sesame oil, salt and sugar taste.

  • Continue to mix well and add corn flour and water to thicken mixture.

  • Once done, garnish with spring onion or coriander to serve.