The recipe to be shared today is a fresh shrimp congee. This is a popular cantonese congee for me and my friends, we all love it.
I’m sure that if you like shrimp, you will love it too, so let’s take a look at this recipe and tips I have constructed together!
How to make the best shrimp congee?
After the shrimp head is cleaned, it is placed in hot oil and the shrimp oil is extracted. It is not only delicious but also has high nutritional value.
Adding shrimp oil to the porridge instantly enhances the overall taste- delicate and thick, and full of flavor.
If you love porridge, you must try this, the taste will be amazing!
Shrimp porridge is very enjoyable in winter.
It has the effect of fortifying the organs and blood. Moreover, the nutritional value of shrimp is extremely high, which can enhance the body’s immunity and sexual function, replenish kidney function and help with impotence, and resist premature aging.
Shrimp contains three important fatty acids that help improve attention span and concentration. In addition, the meat of the shrimp is tender and delicious, and the food has no fishy smell and no bones.
It is suitable for both young and old. Finally, after the porridge is cooked, you can sprinkle a little white pepper, but I personally prefer the original flavor of the shrimp, so nothing extra added.
- 1) About 15 medium-sized Fresh shrimp
- 2) 80g of Rice
- 3) 1 tbsp Salt
- 4) Green Onion and ginger to taste
- 5) The necessary amount of Cooking oil
Step 1: Wash the rice and soak it in water for half an hour. Ginger is washed and grated.
Step 2: Wash the fresh shrimp, remove the shrimp head, peel the shell, open the back and take out the shrimp vein.
Step 3: With the shrimp heads, pour the right amount of oil into the pan and heat it to about 70% of the total heat. Then add the shrimp head to the pan. (Shrimp heads should be dried with paper towels before they are fried in the pan.)
Step 4: Strain the shrimp oil into the bowl.
Step 5: Pour the right amount of water into a pot, add the shrimp after the water is boiling, and cook until pinkish, and the shrimp begin to curl.
Step 6: Soaked rice is put into a casserole dish, add water, bring to a boil, and turn the heat to low for 1 hour. (The ratio of water to rice is about 5:1. Stir it from time to time to prevent the rice from sticking to the bottom.)
Step 7: After the rice is cooked, add the cooked shrimp and ginger.
Step 8: Add the salt and mix well.
Step 9: Pour in the right amount of shrimp oil and simmer for about 5 minutes and turn off the heat.
Step 10: Sprinkle with chopped green onion as garnish.
Step 11: Enjoy your hot and fresh Shrimp Congee!
It is best to add water to the rice in one go. If you feel that the water is not enough after you have started to simmer, you need to heat the water before adding it to the rice.
Unused shrimp oil can be used for salad dressing or stir-fry.