Soak the dried scallops in warm water for 30 minutes until softened, then reserve the soaking liquid.
Soak the dried shiitake mushrooms in warm water for 20 minutes until rehydrated, then slice them in half.
Pat the prawns dry with paper towels and season lightly with salt and white pepper.
Heat peanut oil in the clay pot over medium-high heat until shimmering.
Add the sliced ginger and dried red chilies to the hot oil and fry for 1 minute until fragrant.
Add the seasoned prawns and stir-fry for 2 minutes until they start to turn pink.
Pour the Huadiao wine around the prawns and let it sizzle for 30 seconds to reduce slightly.
Add the reserved scallop soaking liquid, chicken stock, and light soy sauce to the clay pot.
Add the softened scallops, shiitake mushrooms, rock sugar, and osmanthus flowers to the pot.
Bring the mixture to a boil, then reduce heat to low, cover the clay pot, and simmer for 20 minutes.
Add the goji berries and scallion pieces, stir gently, and simmer for another 5 minutes.
Taste and adjust seasoning with salt and white pepper if needed. The dish is ready to serve directly in the hot clay pot.
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