Abalone and Shrimp Rice Hot Pot: A Nutritious Bowl Full of Ocean Flavors
Abalone and Shrimp Hot Pot Recipe: An Easy and Delicious Stone Pot Rice for Everyone
Take out the abalone and shrimp that have been sleeping in your freezer and make a simple 2-serving rice hot pot. It’s excellent as a nutritious meal and offers a wonderful taste and texture. This recipe creates a sophisticated dish with the fresh flavors of the sea and a chewy texture, perfect for special occasions or to elevate an everyday meal. You can enjoy a delicious meal without the hassle of cooking rice.
Main Ingredients- 1 Abalone (fresh)
- 3 Shrimp (peeled and deveined, or shrimp of your preferred size)
- 10g Unsalted Butter
- 200ml Rice (approx. 1 cup)
- 200ml Water (or rice water)
Cooking Instructions
Step 1
First, prepare 200ml (about 1 cup) of rice. Place the rice in a bowl, rinse it gently 2-3 times with clean water, then add 200ml of water and let it soak for at least 30 minutes. Soaking the rice sufficiently ensures fluffy and delicious cooked rice.
Step 2
Transfer the soaked rice to your rice cooker and add the soaking water (200ml) as is. Press the cook button on your rice cooker. If cooking in a pot, place it over medium heat and cook until the water starts to boil.
Step 3
While the rice is cooking, prepare the abalone and shrimp. For the abalone, detach the meat from the shell, remove the hard beak and innards, and clean it thoroughly. Score the abalone meat in a crosshatch pattern; this makes it tender and helps it absorb flavors better when cooked. Peel and devein the shrimp, then cut them into bite-sized pieces (about 2-3 segments).
Step 4
Place a small pan over medium heat and melt 10g of butter. Be careful not to let the butter burn, melting it gently is key.
Step 5
Once the butter is melted, add the prepared abalone and shrimp to the pan and sauté until golden brown. Cooking each side for 1-2 minutes until it achieves a nice color will enhance its flavor.
Step 6
Once the water in the rice cooker begins to boil (or when the water in the pot comes to a boil), reduce the heat to low and continue to cook, covered, for another 10 minutes. This step ensures the rice grains cook through and become moist.
Step 7
After 10 minutes, turn off the heat completely and let the rice steam. For a rice cooker, switch to keep warm mode. If using a pot, keep it covered off the heat for about 5-10 minutes to steam. Before steaming, arrange the butter-sautéed abalone and shrimp attractively on top of the rice.
Step 8
When the steaming is complete, lift the lid and gently mix the rice with the cooked abalone and shrimp using a spatula. It’s important to mix gently to avoid mashing the rice grains. Serve the finished hot pot attractively in bowls. If desired, you can pour a little warm water over the rice to make ‘sungnyung’ (scorched rice soup) or enjoy the crispy bottom layer.
