Lau Hai San (Seafood Clay Pot)
A garlicky, umami-rich Vietnamese seafood braise that comes together in one skillet. Shrimp, squid, and mussels steam in a savory soy-garlic broth with mushrooms and greens.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 42g
Ingredients
- ½ lb large shrimp, peeled and deveined
- ½ lb squid tubes, cut into 1/2-inch rings
- ½ lb mussels, scrubbed and debearded
- 8 oz mushrooms (cremini or oyster), halved
- 6 clove garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 4 oz baby bok choy or spinach
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add minced garlic and cook until fragrant, about 30 seconds — don't let it brown.
- 3
Pour in 1 cup water, soy sauce, and fish sauce. Bring to a simmer and stir to combine.
- 4
Add mushrooms and squid rings. Simmer 3 minutes until squid just turns opaque.
- 5
Add shrimp and mussels. Cover and simmer 4 minutes until shrimp pink and mussels open.
- 6
Stir in bok choy and cook 1 minute until wilted. Discard any mussels that didn't open. Serve hot.
Tools you’ll need
- large skillet with lid (12-inch cast iron or stainless)
- spoon for stirring
- measuring spoons and cups
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