Pearls of the Sea
A barley-infused seafood porridge flavoured with succulent scallops, shrimps and conpoy.
Nutritional highlights
Added into rice porridge, barley gives additional texture along with the benefits of dietary fibre, which supports digestive health. Furthermore, barley’s low glycaemic index ensures a gradual release of digested glucose into the body, making it a suitable option for individuals who are diabetic or looking to control their blood sugar levels.
The highlight of this savoury dish is the tantalising combination of scallops, shrimps and conpoy (dried scallops). Scallops and shrimps are rich in essential vitamins and minerals, especially vitamin B12, which plays a crucial role in nerve function and red blood cell production. Conpoy contributes umami goodness, adding depth and complexity to the overall flavour profile.
Recipe (for 10)
| Main ingredients | |
|---|---|
| Barley | 200g |
| Fragrant rice | 250g |
| Prawn meat | 30 pcs (~20g per piece) |
| Scallop (diced) | 10 pcs |
| Dried conpoy (pre-steamed) | 10 pcs |
| Green asparagus (diced) | 10 stalks |
| Seasoning | |
|---|---|
| Chicken stock | 1.5 litres |
| Fish sauce | 3 tsp |
| Sugar | 2 tsp |
| White pepper powder | 1 tsp |
| Sesame oil | 2 tsp |
| Prawn and scallop marinade | |
|---|---|
| Egg white | 1 egg (50g) |
| Soy sauce | 0.5 tsp |
| Sugar | 0.5 tsp |
| Sesame oil | 0.5 tsp |
| Corn starch | 1 tsp |
| Garnish | |
|---|---|
| Spring onion (chopped) | A dash |
| Coriander (chopped) | A dash |
| Crispy shallots | A dash |
Preparation
- Wash the barley with water and boil it on low heat till soft.
- Cool down the cooked barley with running tap water. Set it aside.
- Start preparing the porridge by washing fragrant rice with running tap water.
- Add 3 parts of water (≈750ml) to 1 part of rice (≈250g) into a pot.
- Cook the fragrant rice on low heat till it’s soft and has a porridge-like texture. Set it aside.
- Mix the cooked barley, fragrant rice, and chicken stock in a pot.
- Bring the mixture to a boil and adjust with seasoning.
- Poach the prawns, scallops, and asparagus in hot water before adding them into the cooked barley porridge.
- Add the dried conpoy and cook for another 3 minutes.
- Garnish with spring onion, coriander, and crispy shallots.
Chef Sam Leong’s Pearls of the Sea is one of the dishes from our Guest Chef menu, prepared fresh daily by our culinary teams in Mount Elizabeth Hospitals, Gleneagles Hospital, and Parkway East Hospital. It’s been reviewed by our dietitians to ensure that it’s as nutritious as it is tasty.
Have a question about how your food choices and diet can make a positive impact on your health and wellness? Find out how our dietitians can help.
