Wash the rice and soak it in water for half an hour. Ginger is washed and grated.

Wash the fresh shrimp, remove the shrimp head, peel the shell, open the back and take out the shrimp vein.

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.)

Strain the shrimp oil into the bowl.

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.

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.)

After the rice is cooked, add the cooked shrimp and ginger.

Add the salt and mix well.

Pour in the right amount of shrimp oil and simmer for about 5 minutes and turn off the heat.

Sprinkle with chopped green onion as garnish.

Enjoy your hot and fresh Shrimp Congee!