This dish is a fiesta of flavors from the sea, plus it’s a filling full meal too!
Prep Time 10 minutes
Cooking Time 15 minutes
3 tablespoons vegetable oil, divided
1/2 red bell pepper, sliced into strips
8 pieces medium shrimp
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 cup crab fat
4 cups cooked white rice
2 tablespoons calamansi /lemon juice
salt and pepper to taste
8 pieces steamed mussels
8 pieces steamed clams
1 hard-boiled egg, sliced into 8 wedges
chopped parsley for garnish (optional)
1 Heat 1 1/2 tablespoons oil in a large frying pan or wok. Cook the bell pepper just until tender, about 1 minute. Transfer to a plate and set aside. Using the same pan, cook the shrimps just until they turn pink, about 1 to 2 minutes. Transfer to a plate and set aside.
2 In the same pan, heat remaining oil and sauté onions; cook until translucent. Add garlic and cook until fragrant. Add crab fat and mix well. Cook for a minute. Add rice and mix well to evenly distribute the crab fat. Add calamansi juice and season to taste with salt and pepper. Transfer rice to a serving plate.
3 Arrange the cooked shrimps, mussels, clams, hard-boiled egg, and red bell pepper strips on top of the rice. Sprinkle with chopped parsley, if desired.
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