Thermomix® Tutorials – Seafood Delights with Denise Deanna

Get ready for a mouthwatering adventure as we dive into the world of seafood delights on our next live show with Denise Deanna!

Tune in as Denise, a Chinese Muslim, shows us how to whip up these quick and easy dishes that are perfect for gatherings, just in time for Hari Raya!

On the Menu:
⭐ Kangkung Cuttlefish

⭐Deluxe Seafood Soup

⭐ Steamed Prawns with DD’s Secret Sauce

About Denise:
Denise is a Chinese Muslim who is co-owner of Deanna’s kitchen, a halal Chinese Prawn Mee store. As someone who is undergoing her second IVF cycle, she prefers cooking at home as it is healthier and more beneficial to her journey. Denise’s passion for empowering others has helped many transform their cooking practices and allowed them to gain confidence and skills in the kitchen.

Rewatch the live video here:

Kangkung Belacan

Here is the recipe:

Kangkung Belacan with Cuttlefish


3 garlic cloves

5 g shrimp paste (belacan), toasted

1 red chilli (optional)

5 g dried shrimp, soaked to soften

10 g oil

500 g water spinach (kangkung), cut in 5 cm length

200 g cuttlefish, cut in slices

½ tsp salt or chicken stock powder

  1. Place garlic, shrimp paste, red chiili and dried shrimps in mixing bowl, chop 6 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  2. Add oil, sauté 4 min/120°C/speed 1.
  3. Add water spinach, cuttlefish and salt, stir fry 5 min/Varoma/reverse/speed spoon. Transfer to a serving dish and serve hot.
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Seafood Deluxe Soup

Seafood Deluxe Soup:


1000 g water

1 tbsp chicken stock powder, homemade or store-bought

10 g ginger, cut in slices

170 g crab meat, canned

100 g dried fish maw, soaked in hot water to soften, cut into strips (1 cm) (see tips) (optional)

6 fresh shiitake mushrooms, cut in slices (optional)

20 g black fungus, soaked to soften, thinly sliced

160 – 200 g prawns

100 g scallops

2 tbsp cornflour (starch)

1 ½ tbsp water

100 g baby abalone, canned (optional)

100 g silken tofu (optional)

1 egg, beaten

1 tbsp black vinegar

  1. Place water, chicken stock powder and ginger in mixing bowl, cook 10 min/110°C/speed 1.
  2. Add crab meat and fish maw, cook 20 min/110°C/reverse/speed spoon.
  3. Add shiitake mushroom, black fungus, prawns and scallops, cook 5 min/110°C/reverse/speed spoon.
  4. Meanwhile, mix cornflour and water in a small bowl and set aside.
  5. Add cornflour mixture, baby abalone and tofu , cook 2 min/110°C/reverse/speed spoon. Pour reserved beaten eggs around measuring cup to allow eggs to slowly drizzle into mixing bowl. Transfer soup to a large serving bowl. Drizzle with black vinegar and serve hot.

Tips: Soak fish maw with hot water, squeeze out the oil, wash with tap water and soak with water again. Repeat twice until the fish maw turns soft and non-greasy.

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Steamed Prawn with Secret DD Sauce


40 g ginger, old, cut in chunks

10 g garlic cloves

20 g shallots

5 sprigs coriander leaves

1-2 bird’s eye chillies (cili padi)

20 g oil

1 tbsp light soy sauce

20 g sesame oil

2 tsp sugar

400 g prawns, deveined

500 g water

  1. Place ginger, garlic, shallots, coriander leaves and bird’s eye chillies in mixing bowl, chop 6 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  2. Add oil, light soy sauce, sesame oil and sugar, sauté 3 min/120°C/speed 1. Transfer to a bowl and set aside.
  3. Arrange prawns in Varoma dish and tray. Place water in mixing bowl and set Varoma into position, steam 16 minutes/Varoma/speed 3.
  4. Transfer steamed prawns to serving dish. Pour reserved sauce on top and serve immediately.

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