Pork Jowl in Amoy Sauce for Spicy Eggplant (Sacue for Spicy Egg Plant Gold Label DSS Pure Black Sesame Oil) (1)

Seafood Curry with Rice

A popular Hong Kong style curry sauce, made with various spices and fresh onion to bring a strong aromatic experience. The flavours are strong and punchy, perfect to pair with any protein and vegetables with a bed of rice, making it a perfect winter warmer! There are no added preservatives, flavour enhancers or articial colouring. 100% Made in Hong Kong!


Frozen Assorted Seafood115g, 3 medium-sized prawns, 3 half shell mussels, Diced Onion 45g, Diced Green and Red Pepper 55g, Peal rice 1 1/2 cups(rice measuring cup), Water 1 1/2 cups


Amoy Curry Sauce 1 1/2 tbsp


Amoy Curry Sauce 2 1/2 tbsp, Sugar 1/8 tsp


  1. Trim off the legs and feelers of prawns and devain. Wash and wipe dry.
  2. Wash Dongbei rice, assorted seafood and mussels. Drain and set aside.
  3. Heat the pan with oil, pan-fry prawns and mussels. Then place them on a plate and mix with marinade.
  4. Heat 1 tbsp of oil, sauté green and red peppers. Transfer 1/4 of peppers to a bowl.
  5. Toss in and stir-fry onion. Add assorted seafood and sauté. Then stir in seasonings and rice. Pour in 1 1/2 cup of water and bring to the boil. Cover with a lid and cook for 7 minutes over medium heat. Turn to low heat and cook for 9 minutes.
  6. Top the rice with prawns and mussels. Place the peppers in the centre. Cover with a lid and cook for 2 minutes.

*1 cup = 250 ml

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