Recipe: Pearls of the Sea

Last updated: Thursday, May 25, 2023 | 2 min reading time

Recreate Guest Chef Sam Leong’s Pearls of the Sea, an exquisite barley-infused seafood porridge flavoured with scallops, shrimps and conpoy. Flavourful and nutritious, this dish is perfect for those seeking a healthier option without compromising on taste.

Pearls of the Sea

A barley-infused seafood porridge flavoured with succulent scallops, shrimps and conpoy.

Nutritional highlights

Added into rice porridge, barley gives additional texture along with the benefits of dietary fibre, which supports digestive health. Furthermore, barley’s low glycaemic index ensures a gradual release of digested glucose into the body, making it a suitable option for individuals who are diabetic or looking to control their blood sugar levels.

The highlight of this savoury dish is the tantalising combination of scallops, shrimps and conpoy (dried scallops). Scallops and shrimps are rich in essential vitamins and minerals, especially vitamin B12, which plays a crucial role in nerve function and red blood cell production. Conpoy contributes umami goodness, adding depth and complexity to the overall flavour profile.

Seafood porridge

Recipe (for 10)

Main ingredients
Barley 200g
Fragrant rice 250g
Prawn meat 30 pcs (~20g per piece)
Scallop (diced) 10 pcs
Dried conpoy (pre-steamed) 10 pcs
Green asparagus (diced) 10 stalks
Chicken stock 1.5 litres
Fish sauce 3 tsp
Sugar 2 tsp
White pepper powder 1 tsp
Sesame oil 2 tsp
Prawn and scallop marinade
Egg white 1 egg (50g)
Soy sauce 0.5 tsp
Sugar 0.5 tsp
Sesame oil 0.5 tsp
Corn starch 1 tsp
Spring onion (chopped) A dash
Coriander (chopped) A dash
Crispy shallots A dash

Seafood porridge cooking


  1. Wash the barley with water and boil it on low heat till soft.
  2. Cool down the cooked barley with running tap water. Set it aside.
  3. Start preparing the porridge by washing fragrant rice with running tap water.
  4. Add 3 parts of water (≈750ml) to 1 part of rice (≈250g) into a pot.
  5. Cook the fragrant rice on low heat till it’s soft and has a porridge-like texture. Set it aside.
  6. Mix the cooked barley, fragrant rice, and chicken stock in a pot.
  7. Bring the mixture to a boil and adjust with seasoning.
  8. Poach the prawns, scallops, and asparagus in hot water before adding them into the cooked barley porridge.
  9. Add the dried conpoy and cook for another 3 minutes.
  10. Garnish with spring onion, coriander, and crispy shallots.

Seafood porridge plating

Chef Sam Leong’s Pearls of the Sea is one of the dishes from our Guest Chef menu, prepared fresh daily by our culinary teams in Mount Elizabeth Hospitals, Gleneagles Hospital, and Parkway East Hospital. It’s been reviewed by our dietitians to ensure that it’s as nutritious as it is tasty.

Have a question about how your food choices and diet can make a positive impact on your health and wellness? Find out how our dietitians can help.

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