A well made congee is a truly celebration of simplicity, it is light and nourishing. A bowl of warm congee can refresh not only ytour palate but also your soul.It is perfect for anytime of the day. You can make it light and simple for breakfast, or you can make it fancy for a romantic dinner.
I adapted this prawn and shiitake congee recipe from Epicure Indonesia, May edition. The original recipe use king prawn and cook it in a rice cooker, I cooked my congee in a old fashioned way and grill my prawn separately.
- 1 cup short grain rice, rinsed and drained
- 7 cups fish stock or water
- 2 cloves garlic, minced
- 20 gr ginger, peeled and minced
- 150 gr shiitake mushrooms, sliced
- 4 prawn
- Salt and white pepper
- Sliced scallion
- Sesame oil
- Soy sauce
- Fried garlic
- Fried ginger
- Marinade the prawn with lime juice, salt and pepper. Set aside in refrigerator
- Heat oil in a medium saucepan over medium heat. Add garlic and ginger, stirring occasionally and cook for 1 minutes until fragrant and golden. Add sliced mushrooms to the pan and cook for another 2-3 minutes until mushrooms are softened.
Add the rice and fish stock and bring to a boil. Reduce heat and bring it to simmer for 1-2 hours, stirring occasionally to prevent the rice sticking to the bottom. Add more water if necessary, continue to simmering until it reaches the right consistency (you can add more water or broth if you want soupy congee). Stir in half the scallion, a dash soy sauce and sesame oil. Turn off the heat.
- Preheat grill or non stick frying pan to high. Place the prawn on baking tray and grill for 2-3 minutes or until cooked through and change colour.
- Serve congee hot with garnishes and grilled prawn.