• 8 pcs Tiger Prawns
  • 2 Flower crabs
  • 8 pcs Mussels
  • 2 tsp Garlic, minced
  • 2 tsp Shallot, minced
  • 15 Garlic, whole and deep fried
  • 3 Eggs
  • 2 tbsp Corn Oil for frying


  • 800ml Chicken Consommé
  • 1 jar/250ml Yeo’s Sambal Oeleck Sauce
  • 3 tbsp Yeo’s Tomato Sauce
  • 2 tsp Sugar
  • 1 tsp Salt
  • A dash Chinese Wine / Hua Tiao Chiew
  • 2 tsp Corn Flour, mixed with water to make a solution

Garnish: 30g Parsley, chopped finely

Seafood Sambal Oeleck

Serves: 4

Preparation time: 15mins

Cooking Time: 35mins


  1. Heat work and add oil. Add minced garlic and shallot and stir fry till fragrant.
  2. Add seafood and whole garlic. Mix well, then add chicken consommé.
  3. Braised the seafood for a few minutes than add the rest of the seasoning. Cook seafood thoroughly.
  4. Bring mixture to a boil and thicken the consommé with corn starch solution.
  5. Add in the beaten egg slowly. Mix the seafood and consommé well.
  6. Garnish and serve with chopped parsley
Tip: Serve this dish in an oven roasting bag/ DIY bag with baking sheets. You may serve Yeo’s Sambal Oeleck Sauce as a spicy dipping sauce.