Breakfast · Chinese · 10 min
Cantonese Shrimp and Snow Pea Congee with Ginger-Scallion Oil
- Calories
- 454
- Protein
- 44g
- Carbs
- 47g
- Fat
- 10g
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)
Method
- 01In 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).
- 02While the congee simmers, blanch the snow peas in boiling water for 30 seconds until bright green and crisp-tender. Drain immediately.
- 03Add 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.
- 04In a small bowl, whisk together the toasted sesame oil with a pinch of white pepper and thinly sliced scallion greens.
- 05Ladle 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.
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