How to Make Shrimp Congee with Leftover Rice
If you have leftover rice, use it to make fried rice or a hearty bowl of congee. This congee recipe tastes fishy with peeled shrimp and umami with century eggs. Follow this recipe to learn the most effective techniques for making the best congee texture, alternatives, and ingredient details.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- A bowl of cooked leftover rice
- 8 to 10 pieces of whole shrimp with head
- 10 g of ginger slices
- 1 tbsp cooking oil (for shrimp oil, I prefer to use peanut oil.)
- Boiled water (to fill the pot)
- 1 cup of century eggs
- Salt (to taste)
- 1 tsp of black pepper powder
- 1 tsp of light soy sauce
- 1 tsp of sesame oil
- 30 g of vegetable leaves
Instructions
- 1
Prepare the shrimp. Cut off the shrimp heads, open the back, and remove the shrimp shell and vein. Set aside the heads and body.
- 2
Make the shrimp oil. In a pot, heat oil and fry shrimp heads and sliced ginger. Press the heads to release the juices for extra flavor. Then, add boiling water and simmer for 5 minutes.
- 3
Remove the shrimp heads using a strainer. Mix in a bowl of leftover rice, cover, and cook for 30 minutes until the rice grains bloom and the soup thickens.
- 4
Add the rest of the shrimp, chopped century eggs, salt, black pepper powder, light soy sauce, and sesame oil.
- 5
Add chopped vegetable leaves before serving for color and fragrance.