Don Signature Crab - Singapore Food Guide

Seafood Pot Pie (Prawn & Scallop)

A Singapore-style baked seafood pot pie with prawns and scallops, creamy seafood filling and golden puff pastry for family dinners or weekend makan.

Seafood Pot Pie (Prawn & Scallop)

About this dish

This Seafood Pot Pie (Prawn & Scallop) blends classic Western comfort with a Singaporean sense of sharing — think East Coast family dinners or a cosy weekend supper after cycling along the Parkway. The filling is a rich, velvety mix of prawns, scallops and vegetables cooked gently in a buttery cream sauce, finished with a squeeze of lemon and a hint of fish sauce for umami length. A flaky puff pastry top bakes to golden perfection, making it perfect for potlucks, huzars or festive spreads when everyone wants a homely dish that feeds a crowd.

In Singapore households this dish sits comfortably beside hawker favourites — pair it with a crisp cucumber achar or a tangy salad to cut through the richness, or serve it as a centrepiece at a zi char-style dinner where everyone helps themselves. It suits busy parents who want a make-ahead dinner, couples looking for a comforting weekend meal, and home cooks who enjoy a bit of baking without needing specialist gear. Use locally available prawns and scallops from NTUC FairPrice, Cold Storage or the wet market, and adjust the chilli and seasoning to local palates.

Flavour and texture are all about balance: juicy, sweet scallops and springy prawns against a creamy, slightly thickened sauce studded with carrots, celery and mushrooms. For a light Singapore twist, offer sambal or chilli padi on the side, or add a dash of coconut milk for a subtle tropical note. The result is crowd-pleasing, familiar and slightly elevated — perfect for sharing in a Tiong Bahru flat or bringing to a neighbourhood potluck.

Ingredients

  • 350 g raw prawns, peeled and deveined (tails on or off as preferred)
  • 300 g fresh scallops, trimmed
  • 2 tbsp vegetable oil or neutral oil
  • 40 g unsalted butter
  • 1 medium onion, finely chopped (about 120 g)
  • 2 cloves garlic, minced
  • 2 stalks celery, diced (about 100 g)
  • 2 medium carrots, diced (about 150 g)
  • 150 g button mushrooms, sliced
  • 30 g plain flour (about 3 tbsp) for the roux
  • 300 ml fish or seafood stock (or low-sodium chicken stock)
  • 150 ml full-fat milk
  • 150 ml single cream or cooking cream
  • 60 ml dry white wine or additional stock (optional)
  • 1 tsp fish sauce (optional, for depth) or 1 tbsp light soy sauce
  • 1 tsp lemon zest and 1 tbsp lemon juice
  • 1 tsp sugar
  • Salt and freshly ground black pepper to taste
  • 1 sheet puff pastry (about 250 g) or enough to cover two medium pie dishes
  • 1 egg beaten with 1 tbsp water for egg wash
  • 2 tbsp chopped parsley or chives for garnish
  • Optional: 1 tbsp coconut milk for a subtle Singapore twist
  • Optional: sambal or chopped chilli padi to serve on the side

Step-by-Step Method

  1. Preheat oven to 200°C (180°C fan). Lightly oil or butter two 18 cm pie dishes or one larger deep pie dish.
  2. Pat prawns and scallops dry with kitchen paper, season lightly with salt and pepper, and set aside in the fridge while you prepare the filling. Avoid over-salting because stock and fish sauce will add saltiness.
  3. Heat vegetable oil and 20 g butter in a wide skillet or wok over medium-high heat. Add onion, garlic, celery and carrots and sauté for 4–5 minutes until softened and translucent.
  4. Add mushrooms and cook another 2–3 minutes until they release their juices. Push vegetables to the side, add remaining butter and sprinkle in the plain flour. Stir continuously to make a light roux, cook 1–2 minutes until the raw flour smell disappears.
  5. Slowly whisk in the white wine (if using), then gradually add stock, milk and cream. Reduce heat to medium-low and simmer for 5–7 minutes until sauce thickens to a velvety consistency that coats the back of a spoon. If too thin, simmer a little longer; if too thick, add a splash more stock.
  6. Stir in lemon zest, lemon juice, sugar and fish sauce or light soy; taste and adjust seasoning like a zi char cook would, balancing salt, acid and sweetness. If using coconut milk for a local twist, stir it in now.
  7. Turn off the heat and fold in prawns and scallops so they are just coated. The residual heat will start cooking the seafood; the goal is to avoid overcooking. The filling should be thick but spoonable.
  8. Spoon filling into prepared pie dishes and allow to cool slightly for 5 minutes — this helps prevent a soggy bottom and keeps the pastry crisp.
  9. Cover each pie with puff pastry, trimming excess and crimping edges to seal. Brush pastry with the egg wash and cut a small slit or decorative vents in the top to release steam.
  10. Bake in the preheated oven for 20–25 minutes or until pastry is puffed and golden brown and filling is bubbling at the edges. For individual ramekins reduce time to 15–20 minutes.
  11. Remove from oven and rest for 5 minutes before serving. Garnish with chopped parsley or chives and serve with sambal or a simple cucumber achar on the side.
  12. Leftovers can be refrigerated and reheated in a 180°C oven for 12–15 minutes to revive the pastry. Avoid microwaving if you want to keep the crust crisp.

Tips & Serving Ideas

  • Buy fresh shellfish from NTUC FairPrice, Cold Storage or your local wet market; rinse scallops and pat dry to avoid watery filling.
  • To prevent rubbery scallops and prawns, add them at the end and avoid prolonged high heat; residual heat will finish cooking them as the pie bakes.
  • If you want extra umami without fish sauce, use a splash of frozen prawn stock made from shells or a teaspoon of concentrated fish stock powder.
  • Make the filling a day ahead and refrigerate; assemble and bake just before serving for an easy entertaining trick.
  • For a fuss-free version, use ready-made rotisserie chicken instead of seafood and follow the same saucing and baking method.
  • Adjust heat the Singapore way: offer sambal or sliced chilli padi on the side so guests can customise spiciness.
  • Reheat leftovers in a conventional oven at 180°C to keep the pastry crisp; if oven space is limited, reheat in an air fryer for 6–8 minutes.
  • If puff pastry is hard to find, use shortcrust for a sturdier top or buy frozen pastry from popular supermarkets which thaw well overnight in the fridge.

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