Prawn Congee

Name: Prawn Congee
Total time: 45 min
Yield: 2 servings
Ingredients: 2 smalls inches worth of fresh ginger (cut into slices, leave ½ inch unchopped); 2 stalks green onions, sliced; 1 tablespoon Mirin; 6 tablespoons of Chinese rice wine; 1 teaspoon salt; Dash of sesame oil; Soy sauce (to taste); 10 tiger prawns (shell-on, heads-on is even better if you feel so inclined); 10 cups of water (you can substitute 2 cups of water with chicken or fish stock); White pepper (to taste); 1/2 cup of white rice (soaked for 30 minutes to 1 hour)

Prawn Congee might be a good recipe to expand your main course collection. This recipe makes 2 servings with 666 calories, 68g of protein, and 11g of fat each. For $11.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

666 kcal

Calories

68 g

Protein

11 g

Fat

55 g

Carbs

Ingredients

For 2 servings

Instructions

1
First, wash the rice accordingly and soak for at least 30 minutes - this step is to ensure a smoother consistency for the congee.Meanwhile, marinate the prawns.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.Once you have achieved the consistency you desire, drop the marinated prawns in and watch closely.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.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!