Prawn Congee Recipe

Name: Prawn Congee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white rice soaked for 30 minutes to 1 hour; 10 cups water you can substitute 2 cups of water with chicken or fish stock; 10 tiger prawns shell-on, heads-on is even better if you feel so inclined; 2 fresh ginger smalls inches worth of, cut into slices, leave 1/2 inch unchopped; 2 stalks green onions sliced; 6 tablespoons chinese rice wine; 1 tablespoon mirin; 1 dash sesame oil; 1 teaspoon salt; soy sauce to taste; sesame oil optional; white pepper to taste

Servings: persons

1/2 cup white rice soaked for 30 minutes to 1 hour
10 cups water you can substitute 2 cups of water with chicken or fish stock
10 tiger prawns shell-on, heads-on is even better if you feel so inclined
2 fresh ginger smalls inches worth of, cut into slices, leave 1/2 inch unchopped
2 stalks green onions sliced
6 tablespoons chinese rice wine
1 tablespoon mirin
1 dash sesame oil
1 teaspoon salt
soy sauce to taste
sesame oil optional
white pepper to taste

1
First, wash the rice accordingly and soak for at least 30 minutes - this step is to ensure a smoother consistency for the congee.
2
Meanwhile, marinate the prawns.
3
Boil the soaked rice together with the water/broth and unchopped ginger in a large pot, once brought to a boil, turn the heat lower to medium low and let boil until it reaches congee consistency. There is really no hard and fast rule for the consistency of the congee, it really depends on personal preferences, add more or less rice according to desire.
4
Once you have achieved the consistency you desire, drop the marinated prawns in and watch closely.
5
I only boiled the prawns for about 2-3 minutes to ensure that they didn't get overcooked - remember that the prawns will continue to 'cook' in the hot congee even after the heat is turned off.
6
Ladle into individual bowls, and add as much green onions, ginger as you like - add dashes of soy, sesame oil and white pepper to your liking. Congee to me is best served piping, tongue-burningly hot!

1435

kcal

Calories

Fat

Carbs

191

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup white rice soaked for 30 minutes to 1 hour, 10 cups water you can substitute 2 cups of water with chicken or fish stock, 10 tiger prawns shell-on, heads-on is even better if you feel so inclined, 2 fresh ginger smalls inches worth of, cut into slices, leave 1/2 inch unchopped, and more.

Yes, Prawn Congee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prawn Congee

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