Ingredients
1 Sri Lankan Crab500g Clams
300g Mussels
6 slices of fish fillets
1 small cuttlefish
1 tube of Toufu
¼ can Carnation evaporated milk
3 slices of ginger
1 litre fish stock
Vegetables
1 tbsp flour
2 tsp of salt
1 tsp Chinese wine
1 tsp of Sesame oil
Dash of pepper
Description
Petit Chef
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