1. Live abalone should be guts removed first, and then ready to be blanched.
2. Boil in a pot under boiling water for about one minute, and the abalone meat with the viscera removed will automatically separate from the shell.
3. Cut off the feet and eyes of the shrimp, cut the back of the shrimp, remove the shrimp thread, and wash. But be careful to keep the shrimp brain, it will be very fresh if cooked here. Add cooking wine and ginger and marinate for a while.
4. Soak the rice in the water for a while.
5. Add water to the rice, add the processed abalone, and boil over medium heat until the rice is boiled. Then add the processed prawns, the ginger of the pickled shrimps and the cooking wine into the porridge.
6. After the prawns are cooked, the prawn brains are dissolved in the porridge and the heat can be turned off. Add coriander and salt, and stir well.
7. According to your own appetite, serve it out and enjoy.
Tips:Compared with live shrimp on the market, this kind of sea shrimp is more fragrant. Some recipes for abalone suggest slicing, but my suggestion is to partially slice it, leaving a few whole abalones to eat directly.
