Prawn Congee offers a gentle, nourishing bowl where rice is cooked down into a soft, flowing texture and paired with lightly seasoned seafood. This dish traces back to traditional Asian kitchens, where congee was valued for its ability to stretch simple ingredients into something deeply satisfying and easy to digest.
In this congee recipe, the addition of prawns and a freshly crushed garlic-coriander paste adds depth without overwhelming the base. The slow cooking allows the rice to release starch, creating a naturally thick consistency. It works well during cooler days or when a light yet filling meal is preferred, especially when appetite calls for something warm and balanced.
Ingredients
UNITSIngredients
2 cupsWater
1Stock cube
¼ cupKolam rice
250 gramsPrawns (cleaned and deveined)
7 clovesGarlic
¼ cupCoriander leaves (with stems) (chopped)
2 teaspoonsSoy sauce
5Black peppercorns
to tasteSalt
2 tablespoonsVegetable oil
for garnishCoriander leaves
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Directions
Description - Step 1
Step 1: Prepare paste
Crush coriander leaves, 4 garlic cloves, and black peppercorns using a mortar and pestle. Aim for a coarse paste rather than a smooth blend so the texture remains noticeable in the final dish. Divide this mixture into two portions.
Description - Step 2
Step 2: Marinate prawns
Add half of the prepared paste to the cleaned prawns. Mix gently to coat each piece evenly. Let the prawns sit for a few minutes so they absorb the flavours without over-marinating.
Description - Step 3
Step 3: Cook rice base
In a large pot, combine rice, water, and the stock cube. Cook on medium heat until the rice softens well beyond its usual texture. Stir occasionally to prevent sticking and help release starch into the liquid.
Description - Step 4
Step 4: Fry prawns
Heat oil in a pan and add the marinated prawns. Cook briefly until they just begin to turn pink. Avoid overcooking at this stage, as they will cook further when added to the rice.
Description - Step 5
Step 5: Combine the mixture
Add the cooked prawns, remaining paste, and soy sauce to the rice pot. Stir gently to distribute everything evenly. Let the mixture simmer so the flavours blend while the texture thickens slightly.
Description - Step 6
Step 6: Rest and infuse
Turn off the heat and cover the pot with a lid. Allow the congee to sit undisturbed. This resting time helps deepen the flavour and improve the overall consistency.
Description - Step 7
Step 7: Make garlic oil
Slice the remaining garlic cloves and fry them in oil until the edges turn lightly golden. This step adds a crisp element and aromatic finish to the dish.
Description - Step 8
Step 8: Serve hot
Ladle the congee into bowls. Drizzle garlic oil on top and scatter fried garlic along with fresh coriander leaves before serving.
A prawn congee recipe uses more liquid and longer cooking, creating a smoother, silkier texture compared to regular porridge. It also focuses on subtle seasoning rather than heavy spices.
Yes, short-grain or broken rice works well. These release more starch during cooking, helping achieve the signature thick and cohesive texture expected from this dish.
Cook them separately first and add them later to the rice. This prevents them from turning rubbery while still allowing them to absorb flavour during the final simmer.
Yes, it is easy to digest and filling without being heavy. The soft rice and mild seasoning make it suitable for both lunch and dinner.
Store in an airtight container and reheat with a splash of water. The texture thickens over time, so adjust consistency while warming before serving again.
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Chinese
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Main Course
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