Name: Shrimp Casserole Porridge
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty shrimp; 7 (dry) Oysters; 1/2 a cup Glutinous rice; 1/2 a cup Rice; 1 piece Cucumber; 1 piece corn; 1 tablespoon Cooking Wine; 1 tablespoon salt; 1 tsp pepper; 1/2 ginger

Shrimp Casserole Porridge

by Zhang Chaohua

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Seafood porridge is one of the recipes of Hong Kong and Taiwan cuisine. It uses various fresh seafood such as rice and shrimp as the main ingredients. The cooking skills of seafood porridge are mainly boiled, and the taste is salty and fresh.

Shrimp Casserole Porridge

1. Prepare the required materials

2. Shrimp clean

3. Remove the shrimp head and gut, put a little ginger to pickle it

4. Soak the rice for half an hour

5. Soak the dried oysters in advance

6. Soak the rice and glutinous rice and start making porridge

7. Boil for a while and add dried oysters

8. Peel and wash the corn

9. Put corn kernels

10. Marinate the shrimp for a while, cut the ginger, and put it in the pot

11. Turn it occasionally, the shrimp is boiling

12. Diced cucumber and coriander

13. When it's almost cooked, add diced cucumber

14. Add cilantro and you can start the pot. If you like celery, add celery

15. If you eat the shrimp alone, if you think it’s light, make a vinegar dish. If you like it spicy, add a little bit of oil.

Tips:
1. The shrimp porridge can also be filled with crab, scallops, and other ingredients. The coriander can also be replaced with celery to remove the fishy
2. Rice and glutinous rice are soaked for half an hour in advance and are easy to cook
3. The marinated shrimp has enough salt so there is no need to add it
4. If the shrimp is fried, put it in before the porridge is about to count. If it is marinated in Loulou, put it in 20-30 minutes in advance.