Prawn and Abalone Congee

Guide to Better Health with Pawn and Abalone Congee

Prawns, abalone, and scallops are all rich in protein, vitamins, and amino acids. They invigorate many important bodily functions by nourishing the liver, kidneys, and stomach. This fresh and tender congee dish is especially suitable for those with high blood pressure or in poor health.

Advice from the Cantonese Master Chef

Be sure to use fresh prawns in this recipe – always shell and devein the prawns yourself.

Ingredients

1 cup (200 grams) sticky rice
5 ⅓ ounces (150 grams) prawns
1 ¾ ounces (50 grams) dried scallops
1 abalone

Seasonings

salt, as needed

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Cut the abalone into slices. Wash and rinse the sticky
Wash the prawns and remove the shells. Devein the prawns (remove the gritty black line which runs along the back and contains the prawn’s digestive tract).
Soak the scallops in water until soft and cut into thin slices.
Add the sticky rice and scallops to a pot of water; include the water used to soak the scallops. Bring to boil, then turn down to low heat and cook for 30 minutes.
Add the prawn and abalone to the pot along with salt. Return to high heat, and continue to cook until boiling.