Golden Shrimp Congee Casserole

Name: Golden Shrimp Congee Casserole
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice; 200g Kewei Shrimp; Some ginger; 1 tablespoon Fish sauce; 2 tablespoons Cooking oil

by Bai Liangzi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Autumn's Jiwei shrimp brain full of intestine fat

The shrimp head is full of yellow and the porridge cooked is actually golden

The shrimp is sweet and the porridge is outrageously fresh

Hot pot of porridge

Surrounded by chives, coriander gardens and sour radishes

Simple but not monotonous"

Ingredients

100g Rice
200g Kewei Shrimp
Some Ginger

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1 tablespoon Fish Sauce
2 tablespoons Cooking Oil

Golden Shrimp Congee Casserole

1. Put 2 tablespoons of cooking oil on the rice and stir well.

2. Pour cold water into the fire and stir occasionally to prevent the rice from sinking to the bottom.

3. While waiting for the porridge to cook, use scissors to cut the back of the shrimp to the tail and pick out the shrimp thread with a toothpick.

4. About 30 minutes later, the porridge is sticky. Put the shrimp and ginger together in the pot and cook for 5 minutes.

5. Put 2 tablespoons of fish sauce in the pan and stir well before serving.

Tips:
1 When cooking casserole porridge, be sure to start stirring from the bottom of the pot from time to time, otherwise the taste of the whole pot of porridge will be ruined and the casserole will easily crack due to uneven heating.

2 Soaking rice with cooking oil will make the porridge more fragrant

3 Don't use too big prawns, not only not tasty, but also not tender enough

4 Cooking this kind of seafood porridge fish sauce is very important. The seasoning is definitely better than salt. Don’t deal with it, buy a bottle of it, which is very cheap.