breakfast

Cantonese Shrimp and Snow Pea Congee

Name: Cantonese Shrimp and Snow Pea Congee
Ingredients: 75.4 g Crustaceans, shrimp, raw, peeled and deveined; 24.4 g Rice, white, long-grain, regular, enriched, cooked; 24.4 g SNOW PEAS, SNOW, trimmed and julienned; 40.6 g SLICED WATER CHESTNUTS IN WATER; 4.1 g Ginger, fresh, grated; 2.7 g Sesame oil; 4.1 g Scallion, white and green parts, finely sliced

Nutrition

116

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Crustaceans, shrimp, raw, peeled and deveined75.4 g

Rice, white, long-grain, regular, enriched, cooked24.4 g

SNOW PEAS, SNOW, trimmed and julienned24.4 g

SLICED WATER CHESTNUTS IN WATER40.6 g

Ginger, fresh, grated4.1 g

Sesame oil2.7 g

Scallion, white and green parts, finely sliced4.1 g

Instructions

In a small saucepan, bring 150ml of water to a gentle simmer.

Add the cooked long-grain rice and fresh grated ginger.

Let it simmer on low heat for 8-10 minutes, stirring occasionally, until the rice breaks down into a silky, porridge-like consistency.

Add the shrimp to the pot and poach for 2-3 minutes until they turn pink and opaque.

Stir in the julienned snow peas and sliced water chestnuts, cooking for just 30 seconds to retain their crisp, vibrant snap.

Remove from heat and stir in the toasted sesame oil.

Pour into a bowl and garnish immediately with the fresh scallions.

The aroma should be clean, gingery, and comforting.