Shrimp Porridge

1. Put rice and water into a deep pot. The ratio of rice: water is 1:10.

2. Turn to high heat. When water boils, turn to low heat.

3. Cover the pot with lid. Keep heating for 20-30 mins, till rice completely done and much fatter than before. Keep an eye on the pot since it’s easy for porridge to overflow. Stir occasionally.

4. Add in a little ginger shred, shrimp and I also put in some oyster meat. Stir a bit. Boil for around 10 mins.

5. Sprinkle some salt and chopped lettuce ( you can also choose spinach or other green vegetables). Stir for 2 mins.

6. Add in some chopped spring onion. Stir for 1 min. Then it’s done.

Nice taste.


One thought on “Shrimp Porridge”

  1. You can do it with Tefal rice cooker (press congee/porridge button), water and rice ratio (I think ) is 7: 1 for Cantonese congee (that is, after cooking you don’t see the rice grains, all dissolved in water).


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