breakfast

Cantonese Shrimp and Snow Pea Congee with Ginger-Scallion Oil

Name: Cantonese Shrimp and Snow Pea Congee with Ginger-Scallion Oil
Ingredients: 125.3 g Rice, white, long-grain, regular, enriched, cooked; 236.6 g Crustaceans, shrimp, raw, peeled and deveined; 75.9 g SNOW PEAS, fresh; 60.7 g SLICED WATER CHESTNUTS IN WATER; 10 g Oil, sesame, toasted; 7.6 g Fresh ginger and scallion (for broth base)

Nutrition

454

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Rice, white, long-grain, regular, enriched, cooked125.3 g

Crustaceans, shrimp, raw, peeled and deveined236.6 g

SNOW PEAS, fresh75.9 g

SLICED WATER CHESTNUTS IN WATER60.7 g

Oil, sesame, toasted10 g

Fresh ginger and scallion (for broth base)7.6 g

Instructions

In a small pot, bring 250ml of water or light chicken stock to a boil with ginger slices and scallion whites. Add the cooked rice and simmer over medium-low heat, stirring occasionally, until the grains have broken down into a creamy, thick porridge consistency (about 12-15 minutes).

While the congee simmers, blanch the snow peas in boiling water for 30 seconds until bright green and crisp-tender. Drain immediately.

Add the raw shrimp to the congee and simmer for 3-4 minutes until they turn opaque and pink. Stir in the sliced water chestnuts during the last minute of cooking to retain their crunch.

In a small bowl, whisk together the toasted sesame oil with a pinch of white pepper and thinly sliced scallion greens.

Ladle the hot congee into a deep bowl. Top with the blanched snow peas. Drizzle the ginger-scallion sesame oil over the top for an aromatic finish. Serve immediately while steaming hot.