Prawn Congee
Prawn Congee
Serve: 2
Ingredients:
200 gram Cooked rice
100 gram Cooked king prawns
1 Fried Cakoi/Youteao
700ml Water
2 Poached egg
1 Chicken stock cube
1 Spring onion – finely sliced
1/2 tsp Sugar
1 tsp Light soy sauce
1/2 tsp Fish sauce
Pinch Ground black pepper
Method
– Put the water, chicken stock cube and cooked rice into a pan. Bring it to a boil, then simmer for 15 minutes.
– Remove the pan from the heat.
– Use an electric handheld blender to blend the rice soup for 30 seconds (blend for 1 minute if you prefer a smoother consistency).
– Return the pan back onto the hob, add the cooked prawns, sugar, light soy sauce and fish sauce. Then simmer for another 3 minutes.
– Put the Prawn Congee into a serving bowl and top with a poached egg, spring onion, sliced cakoi/youteao and ground black pepper.
Tip:
– Keep adding extra water if you prefer Prawn Congee to have a lighter consistency.
– Add some Julienne slices of fresh ginger to lift this dish up.
– Feel free to add extra seasoning. Some Thais put chilli flakes and rice vinegar to intensify the flavour.
