Macau Baked Seafood Rice
A fusion of Portuguese and Cantonese influences, combining tender seafood with rich, melted cheese in every delightful bite.
Ingredients
13 items- Shrimp 200g
- Squid 100g
- Mussels 6
- Cold cooked rice 2 bowls
- Onion 1/2
- Tomato 1
- Ketchup 3 tbsp
- Mozzarella cheese 100g
- Butter 20g
- White wine 2 tbsp
- Salt to taste
- Black pepper to taste
- Parsley a little
Nutrition
Steps （7 steps）
Peel and devein shrimp, slice squid into rings, clean mussels. Bring half pot of water with wine to boil, blanch seafood for 30 seconds, drain.
Chop onion, peel and dice tomato, chop parsley.
Heat butter in a pan over medium heat, sauté onion for 2 minutes until translucent, add tomato and ketchup, cook 3 minutes until soft.
Add cold rice, stir-fry for 2 minutes to combine, season with salt and pepper, turn off heat.
Spread rice in a baking dish, top with shrimp, squid, and mussels, then sprinkle with shredded mozzarella.
Preheat oven to 200°C (400°F). Bake for 15-20 minutes until cheese is melted and golden.
Remove from oven, garnish with parsley, serve hot with lemon wedges if desired.
Tips
Using day-old rice yields separate grains; blanch seafood briefly to keep tender; mix mozzarella with cheddar for richer flavor.
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