Breakfast · Chinese · 5 min
Cantonese Shrimp and Snow Pea Congee
- Calories
- 116
- Protein
- 12g
- Carbs
- 12g
- Fat
- 2g
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
Method
- 01In a small saucepan, bring 150ml of water to a gentle simmer.
- 02Add the cooked long-grain rice and fresh grated ginger.
- 03Let it simmer on low heat for 8-10 minutes, stirring occasionally, until the rice breaks down into a silky, porridge-like consistency.
- 04Add the shrimp to the pot and poach for 2-3 minutes until they turn pink and opaque.
- 05Stir in the julienned snow peas and sliced water chestnuts, cooking for just 30 seconds to retain their crisp, vibrant snap.
- 06Remove from heat and stir in the toasted sesame oil.
- 07Pour into a bowl and garnish immediately with the fresh scallions.
- 08The aroma should be clean, gingery, and comforting.
Cook it with the whole plan around it
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