Ingredients

• 250g mixed seafood
• 2 razor clams
• 250g precooked white jasmine rice
• 1 red bell pepper, chopped
• 50g boiled peas and carrots
• 4 tbsp. Uku mother sauce
• 1 tbsp. butter
• 200ml fish broth
• 1 small bunch of cilantro, chopped
• 1 tbsp. Uku yellow chili paste
• A splash of pisco or white wine
• Salt and pepper to taste

Soak the razor clams in salted water to remove all sand.

Preparation

Heat a splash of oil in a wok and add seafood, razor clams, Uku mother sauce, Uku yellow chili paste and bell pepper. Flambé with pisco or white wine and wet thereafter the dish with fish broth. Add the rice and stir.

Then add peas and carrots and integrate the flavor of the dish. Add butter, season and finish off with a pinch of cilantro. Leave the dish to cook at a low fire for 7 minutes. Take off the fire and serve.