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Chaoshan Clay Pot Shrimp Congee: A Seafood Lover’s Comfort Classic Recipe

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4.1 from 25 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 3 servings
  • Diet: Pescatarian

Description

A comforting Chaoshan-style clay pot shrimp congee that combines the natural sweetness of fresh shrimp with delicate ginger and umami seasonings. This traditional Chinese seafood porridge is slow-simmered to a creamy texture, making it perfect for warming up and satisfying seafood lovers looking for a wholesome meal.

Ingredients

Main Ingredients

  • 1/2 cup jasmine rice
  • 6 cups water or seafood broth
  • 200 g shrimp, peeled and deveined
  • 1 tbsp ginger, sliced

Seasonings

  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • Salt and white pepper to taste

Garnish

  • Green onions for garnish

Instructions

  1. Soak the Rice: Rinse the jasmine rice thoroughly under cold water and soak it for 20 minutes to help soften the grains, which will ensure a smooth and creamy porridge texture when cooked.
  2. Boil the Liquid: Bring 6 cups of water or seafood broth to a rolling boil directly in a clay pot, which provides even heat distribution for slow simmering.
  3. Add Rice and Simmer: Add the soaked rice into the boiling liquid, then reduce the heat to low. Simmer gently, stirring occasionally to release starch and prevent the rice from sticking to the bottom, until the mixture becomes a creamy congee consistency, approximately 30 minutes.
  4. Add Ginger and Shrimp: Incorporate the sliced ginger and the prepared shrimp into the pot. Continue cooking just until the shrimp turn pink and are cooked through, about 5-7 minutes, imparting their natural sweetness and flavor into the congee.
  5. Season the Congee: Stir in fish sauce, sesame oil, and season with salt and white pepper to taste, balancing the subtle seafood flavors and adding depth and aroma to the dish.
  6. Garnish and Serve: Remove from heat, garnish generously with chopped green onions, and serve piping hot as a comforting main course seafood porridge.

Notes

  • Use fresh shrimp for the best flavor and texture in the congee.
  • Stir the congee frequently during simmering to prevent the rice from sticking to the clay pot and burning.
  • For an extra flavor kick, add a few drops of chili oil when serving.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://sarasplate.com/chaoshan-clay-pot-shrimp-congee-a-seafood-lovers-comfort-classic-recipe/