Method
Prep
Soak the glass noodles in cold water for 30 minutes until soft, then drain and cut into shorter lengths. Defrost all three seafoods, squeeze out excess water, and pat dry with kitchen paper. Cut the tofu into 2cm slabs.
Aromatics
Add a little oil to the claypot over medium heat. Fry the ginger slices and crushed garlic for 1 minute until fragrant.
Tofu and Noodles
Add 400–500ml water (just enough to cover everything) and bring to a boil. Add the tofu and glass noodles. Season with soy sauce, oyster sauce, and white pepper. Taste — the broth should be slightly saltier than you want at this point, as the seafood will dilute it.
Oysters and Prawns
Reduce to medium heat. Add the oyster meat and prawns, cover and cook for 4–5 minutes.
Squid (last)
Add the squid last. Cover and cook for exactly 2 minutes — as soon as it turns white and opaque, turn off the heat. Overcooked squid turns rubbery.
Finish
Drizzle with sesame oil, scatter spring onion, and bring the claypot straight to the table.
Key Tips
- Squid goes in last — 2 minutes max, turn off heat the moment it changes colour
- Bring the broth to a boil before adding seafood; never start in cold liquid
- Glass noodles absorb a lot of liquid — top up with hot water if needed
- Keep heat at medium throughout; aggressive boiling breaks up the tofu