Heat oil in a thick-bottomed pot over medium heat.
 

​Add garlic, ginger and prawn heads.
Stir-fry until the oil turns red.
 

Add ikan bilis and dried scallops and fry for a couple of minutes.
 

Add water and bring it to a boil.
 

Simmer for 25 minutes, use a soup blender to blend the prawn heads and ikan bilis.
 

Simmer for another 10 minutes and drain broth.
 

Add frozen rice and shao xing wine to drained broth, bring to a boil and cook for 15 minutes. Stir periodically to prevent rice from sticking to the bottom of pot.
 

After 15 minutes, add prawns and scallops. Stir and cook for 10 minutes until prawns, scallops and crabmeat are cooked.
 

Add abalone, cover for 5 minutes.
 

Add salt, pepper, cilantro and spring onion to taste before serving.