Prawn Congee

Guide to Better Health with Prawn Congee

Prawns are fresh and tender. They make wonderful additions to congee. The pairing of prawns with scallops in this dish results in a delicious flavor and superior nutritional benefits, including healthy regulation of blood pressure and cholesterol levels.

Advice from the Cantonese Master Chef

To select the best prawns to use in this recipe, look for full, dense, and clear shells along with a springy body and clean, thick meat.

Ingredients

7 ounces (200 grams) fresh prawns
1 cup (200 grams) japonica rice
1 ounce (30 grams) dried scallops

Seasonings (all as needed)

coriander
green onions
salt
sugar
water-cornstarch mixture
light soy sauce
vegetable oil

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

Cooking Directions

Wash and rinse the japonica rice. Wash the coriander leaf and chop into small pieces. Wash the green onions and chop into small pieces.
Add the rice to a pot of water and bring to boil. Add the scallops to cook together with the rice.
Wash and prepare the prawns, mixing together with salt, sugar, the water-cornstarch mixture, light soy sauce, and vegetable oil.
When the congee has nearly finished cooking, add the prawns and seasonings to taste. Continue to cook until the prawns are done.
Finally, sprinkle on the coriander and green onions. Serve.