Thursday, April 21, 2011

鮮蝦蘑菇粥/Prawn and Mushroom Congee




Ok, enough soup postings.  I think I should make something else besides soups and stews.   Ever since we had the lobster congee, I have been craving the fresh taste of congee every day.  We have been eating out this week and both my husband and I were feeling so greasy.  So I thought that tonight is perfect for congee!  On top of that, I feel like I'm coming down with a cold because my nose has started running.  I think it's because I kissed Valentina when she was really sick.  It's hard to resist!  When I'm feeling sick, nothing is better than congee!


Unlike the lobster congee, I didn't use soup to make it and just cooked the mushrooms and prawns in the congee directly.  This way the congee tastes lighter but still refreshing which is perfect for someone who doesn't have much appetite.  I also made a video for this recipe so that you can see the whole process.




Ingredients:

  • 3 bowls of plain congee
  • 6 prawns
  • 4 oz white mushrooms
  • 4 oz pea sprouts
  • 1 tbsp julienned ginger
  • 1 tsp chopped green onion
  • Half tsp salt

To marinate the prawns:

  • Half tsp salt
  • 1 egg white
  • 1 tsp cornstarch

Directions:

  1. Cut the prawns down the center of the back and take out the vein.  Marinate the prawns.
  2. Peel the skin off the mushrooms and cut them into small cubes.
  3. In a non-stick medium pot, add all the plain congee and 2 cups of hot water.  Stir evenly and then cover, bring to a boil.  Add julienned ginger, stir and cover.  About 2 minutes, add prawns.  About 1 - 2 minutes, add mushrooms.  Stir everything evenly, add salt.  Cover, let it cook for 2 minutes.  Add pea sprouts and mix everything evenly.  Now transfer to serving bowls.  Enjoy!