Description
Creamy congee with salted duck egg, prawns, shiitake mushrooms, and mustard greens in a rich seafood broth.
Ingredients
Units Scale
- 1 1/2 cups glutinous rice (or 1 cup regular + 1/2 cup glutinous)
- 16 pcs large prawns, shells and heads reserved
- 6 salted duck eggs (4 yolks for base, 2 whole to finish)
- 200 g fresh shiitake mushrooms, sliced
- 3 cups mustard leaves, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 thumb ginger, sliced
- 2 tbsp fish sauce
- 1 tbsp cooking oil
- 1 tsp sesame oil
- 8 cups water or light stock
- salt
- white pepper
Instructions
- Roast prawn shells and heads in a dry pan until aromatic and lightly browned.
- Transfer to a pot with water, onion, garlic, and ginger. Simmer for 20 to 25 minutes, mash then strain and keep the broth hot.
- Mash 4 salted egg yolks. Heat oil in a pot and sauté the yolks until fragrant and slightly foamy.
- Add washed rice and stir to coat with the yolk mixture. Pour in the hot prawn broth and simmer for 40 to 50 minutes, stirring occasionally until creamy.
- Add sliced mushrooms and cook for 5 minutes. Stir in mustard leaves and cook until just wilted.
- Season with fish sauce, salt, and white pepper.
- Add prawns and cook for 3 to 4 minutes until just done.
- Roughly chop 2 salted eggs, mix into the congee, and add a drizzle of sesame oil. Serve.