Discover the Ultimate Guide to Making Delicious Shrimp Porridge

Ingredients:

• 800g Lobster
• 200g Rice
• 30g Garlic
• 70g Shallots
• A pinch of Cilantro
• 3 Stalks of Spring Onion
• 1 tsp Fish Sauce
• A dash of Common Spices (Bouillon/ Salt/ Sugar/ Pepper)

Cooking Method:

Prepare the Lobster:

• Brush the outer shell of the lobster with a small brush and rinse it with water 2-3 times until clean.
• After cleaning, use the tip of a knife to puncture the joint between the head and the body of the lobster to drain the fluid.
• Remove the head and set aside the parts without meat for cooking with the porridge.
• For the head, split the shell in half with scissors and then cut the head in half with a knife along the cut. Similarly, split the body and cut it with a knife along the cut.

Rinse and Cook the Rice:

• Rinse the rice and drain. Then, dry roast the rice until golden.
• In a pot, pour in the roasted rice and 3 liters of water. You can adjust the amount of water according to your preference. If you like it thick, reduce the water. Conversely, if you want it thin, you can add water.

Grind the Spices:

• Grind together peeled garlic, shallots, and the green part of the spring onion.

Sauté the Lobster:

• Heat a pan, add 2 tablespoons of cooking oil, and sauté the ground spice mixture until golden.
• Next, add the prepared lobster and stir until firm. Season with 1 tablespoon of sugar, 1 tablespoon of bouillon, and 1/3 tablespoon of salt. Stir well to coat the lobster.

Finish the Congee:

• Once the lobster is well seasoned, turn off the heat. When the rice has expanded, add the lobster and the lobster paste to the pot. Season the porridge with 1 teaspoon of salt and 1 teaspoon of bouillon.
• Continue cooking the porridge for another 10 minutes over medium heat until the lobster is cooked through.
• To enhance the flavor of the dish, after the porridge has thickened and the lobster is cooked, add 1 teaspoon of fish sauce and turn off the heat.

Serving:

• Serve the porridge in bowls, garnish with cilantro, spring onion, pepper, and enjoy. Lobster Congee is a nutritious dish, easy to make, and quick to cook, suitable for everyone, especially children and the elderly.

Ingredients:

• 100g Rice
• 700g Shrimp
• 200g Straw Mushrooms
• 1 Carrot
• 100g Bean Sprouts
• 2 Shallots (finely chopped)
• 1 Garlic Clove (finely chopped)
• 2 Stalks of Cilantro (chopped)
• 2 Stalks of Spring Onion (chopped)
• 2 tbsp Cooking Oil
• 1 tbsp Fish Sauce
• A pinch of Common Spices (Sugar/ Salt/ Bouillon/ MSG/ Ground Pepper)

Cooking Method:

Prepare the Ingredients:

• Rinse the rice and drain well.
• Peel and dice the carrot into small cubes.
• Soak the straw mushrooms in diluted saltwater for about 20 minutes, then rinse thoroughly.
• Rinse the bean sprouts gently with water, remove any remaining husks or discolored stems, and drain.
• Clean and devein the shrimp, remove the shells, and rinse once more.

Toast the Rice and Sauté the Shrimp:

• Heat a pan, add 1 tablespoon of cooking oil, and sauté the chopped garlic until fragrant. Once the garlic turns golden and fragrant, quickly add the rice and toast.
• Once the rice turns a light golden color and is evenly toasted, remove from heat.
• In another pan, sauté the chopped shallots with the remaining 1 tablespoon of cooking oil. Add the peeled shrimp and season with 1/3 teaspoon of salt, 1/2 teaspoon of bouillon, 1/3 teaspoon of sugar, and 1/3 teaspoon of MSG.
• Sauté until the shrimp firm up and turn red.

Cook the Congee:

• Bring a pot of water to a boil, then add the toasted rice and cook over medium heat for about 15 minutes until the rice grains are fully expanded. Next, add the diced carrots and continue cooking for about 2 more minutes.
• Add the shrimp, straw mushrooms to the pot, season with 1 tablespoon of fish sauce, 1/3 teaspoon of MSG, 1/2 teaspoon of bouillon, 1/2 teaspoon of sugar, and stir well to dissolve the seasonings.
• Bring to a boil for about 3 more minutes until the mushrooms are cooked. Adjust the seasoning to taste, add chopped cilantro and spring onion, then turn off the heat.

Finishing Touches:

• Serve the congee in bowls with bean sprouts on top. Sprinkle some ground pepper on the congee to enhance the flavor. Enjoy the aromatic and delicious Shrimp, Mushroom, and Carrot Congee. Bon appétit!

Ingredients:

• 300g Shrimp
• 150g Straw Mushrooms
• 100g Rice
• 1 tbsp Spring Onion (chopped)
• 2 cloves Garlic (crushed)
• 1 tbsp Fried Shallots
• 2 tbsp Cooking Oil
• 1 tbsp Fish Sauce
• A pinch of Common Spices (Sugar/ Salt/ MSG/ Bouillon/ Ground Pepper)

Cooking Method:

Prepare the Ingredients:

• Peel and devein the shrimp, removing the shells. Depending on preference, you can remove the shrimp heads as well.
• Soak the straw mushrooms in diluted saltwater for about 15-20 minutes, then rinse thoroughly and drain. For larger mushrooms, you can cut them in half.
• Rinse the rice and set aside.

Sauté Shrimp with Mushrooms:

• Heat a pot, add 2 tablespoons of cooking oil, and sauté the crushed garlic until fragrant over medium heat.
• Once the garlic turns golden and fragrant, quickly add the peeled shrimp and sauté until they turn red. Stir constantly for about 1 minute, then add the straw mushrooms and continue sautéing for another 2 minutes before turning off the heat.

Cook the Congee:

• Place the rinsed rice in a pot, add enough water to cover about half of the pot, and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and continue simmering until the rice grains are fully cooked.
• Once the rice is fully cooked, add the sautéed shrimp and mushrooms to the pot. Stir well and continue cooking for about 5 minutes until the mushrooms are fully cooked.
• Add 1 teaspoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of MSG, and 1 teaspoon of bouillon to the pot. Stir well to dissolve the seasonings.
• Finally, add 1 tablespoon of chopped spring onion, 1 tablespoon of fish sauce, 1 tablespoon of fried shallots, adjust the seasoning to taste, and stir well. Then, remove from heat.

Finishing Touches:

• Serve the shrimp and straw mushroom congee in bowls, garnish with chopped spring onion, and sprinkle some ground pepper to enhance the flavor and visual appeal.
• As you eat, you'll experience the natural sweetness of the shrimp and the earthy flavor of the straw mushrooms infused into every spoonful of this delicious, comforting congee. Paired with firm, juicy shrimp and tender straw mushrooms, the fragrant and savory taste will surely delight your family.

Ingredients:

• 150g Jasmine Rice (1 cup)
• 150g Sticky Rice (1 cup)
• 100g Fresh Shrimp
• 100g Red Pumpkin
• 1/2 Carrot
• 50g Fresh Lotus Seeds
• 1/8 tsp Salt

Cooking Method:

Prepare the Shrimp:

• Clean and peel the shrimp, remove the veins, and rinse thoroughly.

Prepare the Other Ingredients:

• Wash and peel the red pumpkin and carrot, then cut into bite-sized pieces.
• For the lotus seeds, discard any damaged seeds and remove the core, then rinse and drain.

Rinse the Rice:

• Using the accompanying cup of a rice cooker, measure 1 cup of jasmine rice and 1 cup of sticky rice into a bowl. Gently rinse the rice and stir to remove impurities, bran, and remaining husks, then drain the water and repeat the process with clean water.

Cook the Congee:

• Place the rice, red pumpkin, carrot, lotus seeds, shrimp, 1/8 tsp salt, and 1 liter of water into the rice cooker.
• Select the nutritional porridge cooking mode and set the time for 22 minutes. Press the cooking button, and the machine will start cooking and grinding for about 25 minutes until done.

Finished Product:

• The finished red pumpkin congee has a vibrant orange color and a sweet, refreshing taste from the red pumpkin and shrimp, making the bowl of congee even more enticing. Feel free to add some chopped spring onions for extra fragrance if desired. Enjoy with your family!

Ingredients:

• 300g Fresh Shrimp
• 1/2 Pumpkin
• 100g Sticky Rice
• 100g Brown Rice
• 1/2 Carrot
• 100g Green Beans
• 3 Shallots
• 2 Stalks of Spring Onion
• 1 tsp Soy Sauce
• 1 tsp Fish Sauce
• 1 tbsp Cooking Oil
• A pinch of Common Seasoning (Pepper/Salt/Seasoning Powder)

Instructions:

Preparation of Shrimp:

• Clean and devein the shrimp, remove the head, shell, and legs, then soak in diluted saltwater for 2 - 3 minutes, rinse again with clean water, use a knife to chop the shrimp into small pieces.
• Next, marinate the chopped shrimp with 1/3 tsp pepper, 1/3 tsp salt, and 1 tsp soy sauce on a plate, mix well and marinate for about 15 minutes to let the shrimp absorb the seasoning.

Preparation of Other Ingredients:

• Rinse the sticky rice, brown rice, and green beans twice with water, then soak in water for 60 minutes to allow the rice to swell evenly, then remove.
• Peel and dice the pumpkin and carrot. Rinse the spring onion and chop the green part. Peel and thinly slice the shallots.

Stir-Fry the Shrimp:

• Heat 1 tbsp of cooking oil and half of the sliced shallots in a pan, stir-fry until the shallots release their aroma, then add the marinated shrimp. Stir-fry over medium heat for about 2 minutes until the shrimp are cooked, firm, and fragrant, then turn off the heat.

Cook the Shrimp and Vegetable Congee:

• Boil 1.5 liters of water, then add the soaked brown rice and cook for 3 minutes, then add the soaked sticky rice and cook for an additional 15 - 30 minutes until the rice is soft, then add the green beans.
• Simmer for an additional 15 minutes until the congee and green beans are tender, then add the carrot. Simmer for another 10 minutes, then add the pumpkin and mix well.
• Simmer for another 5 minutes, then season the pot of congee with 1 tsp seasoning powder, 1/2 tsp pepper, 1 tsp fish sauce, and the remaining half of the stir-fried shrimp. Stir well. If the taste is not to your liking, you can adjust it according to your preference.

Completion:

• Serve the congee in bowls and top each bowl with the remaining half of the stir-fried shrimp and chopped spring onion, then enjoy.

Finished Product:

• After cooking, the pumpkin shrimp congee will have an enticing aroma, with the rice cooked to perfection and a refreshing taste of pumpkin. The stir-fried shrimp will be tender, moist, and not too dry. This will be a nutritious dish to cook for the whole family to enjoy.

6. Seafood Congee

Ingredients:

• 150g Brown Rice
• 200g Shrimp
• 150g Squid
• 150g Clams (or substitute with mussels)
• 150g Straw Mushrooms
• 1 Carrot
• 300g Bean Sprouts
• 6 Stalks of Spring Onion
• 5 Sprigs of Cilantro
• 100g Shallots
• 2 tbsp Seasoning Powder
• 1 tsp Sugar
• 100ml Cooking Oil
• 1/2 tsp Black Pepper

Instructions:

Preparation of Shrimp, Squid, and Clams:

• Clean the shrimp and drain. Remove the heads, shells, and veins. Clean the squid and cut into bite-sized pieces. Clean the clams and boil. Remove the clam meat and discard the shells.

Preparation of Other Ingredients:

• Rinse the brown rice, drain, and transfer to a pot. Toast until slightly golden. Add 2 liters of water and simmer until the rice is tender.
• Clean the straw mushrooms, soak in saltwater to remove dirt, then slice. Thinly slice some shallots. Rinse and chop the spring onion and cilantro. Julienne the carrot.

Cooking the Congee:

• Heat a pan and fry half of the thinly sliced shallots until golden. Remove and set aside.
• Add the minced shallots to the pan, sauté until golden, then add the cleaned shrimp, squid, and clams. Stir-fry until cooked, then season with some seasoning powder and black pepper. Stir-fry over high heat until cooked and firm.
• Add the straw mushrooms and carrots to the pot of simmering rice, then add the cooked shrimp, squid, and clams. Season to taste, then turn off the heat.

Finished Product:

• Add some bean sprouts to a bowl and ladle the congee on top. Sprinkle with chopped spring onion and cilantro, and the fried shallots.
• The seafood congee has a deliciously enticing flavor, with sweet and savory rice combined with fresh and tasty seafood.

7. Shrimp and Lotus Seed Congee

Ingredients:

• 100g Brown Rice
• 50g Glutinous Rice (about 2 tbsp)
• 150g Fresh Shrimp
• 100g Lotus Seeds
• 2 Shallots
• 4 Stalks of Spring Onion
• 1 tbsp Cooking Oil
• A pinch of Salt/ Seasoning Powder

Instructions:

• Soak the brown rice and glutinous rice in water for about 5 minutes, then rinse and drain.
• Clean the shrimp, remove the heads, shells, and veins. Keep the shrimp heads intact, then rinse thoroughly. Mince or chop the shrimp meat.
• Peel and mince the shallots along with 4 shallot bulbs. Finely chop the spring onion bulbs and leaves. Peel the lotus seeds, soak in water for about 1 hour to soften, then remove the cores and rinse.
• Heat 1 tbsp of cooking oil in a pot, sauté the minced shallots until fragrant. Add the shrimp heads and sauté over medium heat for about 3 - 5 minutes.
• Add about 500ml of cold water to the pot, cover, and bring to a boil for 5 minutes, then remove all the shrimp heads.
• Add the lotus seeds to the pot and cook for another 10 minutes until soft, then add the brown rice and glutinous rice and simmer until tender.
• Once the congee is cooked, season with 1 tbsp of seasoning powder, a pinch of salt, add the prepared shrimp meat, and stir well. Simmer on the stove for about 5 minutes until the shrimp is cooked, then turn off the heat. Add some finely chopped spring onion leaves, and it's ready to serve.

Finished Product:

• Now your delicious Shrimp and Lotus Seed Congee is ready to serve. The rice grains are fluffy, combining perfectly with the sweetness of the shrimp and the nutty flavor of the lotus seeds, making it a favorite dish for your beloved child.

8. Shrimp and Broccoli Cheese Congee

Ingredients:

• 45 grams of brown rice
• 100 grams of fresh shrimp
• 50 grams of broccoli
• 10 grams of onion
• 3 grams of cheese slices
• 1/2 teaspoon of salt
• 1/2 teaspoon of white sugar

Preparation:

Preparing the shrimp:

• Pre-rinse the shrimp: use scissors to cut off the head and tail, peel the shrimp, and devein. Then, use a toothpick to devein.
• Rinse the shrimp once with water, drain, and mince.

Preparing other ingredients:

• For the broccoli, use the top part, cut into small pieces, and soak in diluted salt water for about 10 minutes to remove impurities.
• Meanwhile, peel the onion and dice into small pieces.

Sauteing the ingredients:

• First, rinse the rice with water and drain.
• Then, heat a pot over medium heat with 1 tablespoon of cooking oil and sauté the diced onion until fragrant.
• Next, add all the minced shrimp, stir-fry until the shrimp turns pink. Then, add all the rice, stir until the rice is dry.

Cooking the congee:

• When the rice is slightly dry, add 700ml of filtered water and cook the congee over medium heat.
• Once the rice is fully cooked, add the broccoli and cook until soft. Then, season to taste with 1/2 teaspoon of salt and 1/2 teaspoon of white sugar. Stir well and add 1 slice of cheese before turning off the heat.

Finishing:

• Serve the shrimp and broccoli congee in a bowl, drizzle with 1 tablespoon of salmon oil (for children) to increase nutrients and enhance the flavor.

9. Seafood congee with buffalo grass

Ingredients:

• 1/2 cup of rice
• 2 tablespoons of glutinous rice
• 100 grams of mantis shrimp
• 100 grams of leaf squid
• 100 grams of snakehead fish fillet
• 200 grams of fresh buffalo grass
• 50 grams of carrot
• 1 stalk of chopped spring onion
• 10 grams of chopped cilantro
• 4 shallots
• 2 tablespoons of cooking oil
• 1 tablespoon of fish sauce
• A pinch of common spices (salt/ seasoning/ pepper)

Preparation:

• For the buffalo grass, peel off the skin, soak in water mixed with rice water for about 3 - 5 minutes, then rinse thoroughly with water. Then thinly slice the buffalo grass diagonally.
• Peel and clean the carrot, then thinly slice it similar to the buffalo grass!
• For the shrimp, remove the head, peel off the shell, clean, then lightly cut along the back vein. Clean the squid, cut into pieces of a moderate thickness.

Rice roasting:

• In a pot, add 1/2 cup of brown rice and 2 tablespoons of glutinous rice, roast over medium heat. During roasting, stir occasionally for the rice to become fragrant and golden, roast for about 4 - 6 minutes!

Sautéing onion and stir-frying seafood:

• In a bowl, add 1 chopped shallot, then add shrimp, squid, fish, and finally 1 teaspoon of seasoning, mix well!
• Next, heat a pan, add 2 tablespoons of cooking oil, when the oil is hot, add 3 sliced shallots to sauté until fragrant. Next, remove all the fragrant shallots.
• Finally, add the seasoned seafood shrimp, squid, and fish to the pan, stir-fry for about 2 - 3 minutes until the seafood is firm, then turn off the heat, add some fried shallots, and mix well with the stir-fried seafood!

Completion:

• In a pot, add roasted rice and 1.5 liters of water, cook for about 15 - 20 minutes over medium heat until the congee is thick, then add buffalo grass and carrot, cook for another 5 - 7 minutes until the congee is cooked through!
• Next, add the stir-fried seafood to the congee and cook for about 3 - 4 minutes, add 1 tablespoon of seasoning, 1 teaspoon of salt, and finally 1 tablespoon of fish sauce. Adjust the seasoning to your family's taste, then turn off the heat!

Finished product:

• Serve the seafood congee with buffalo grass in a bowl, add some fried shallots, chopped cilantro, chopped spring onions, and a sprinkle of pepper. The congee melts in your mouth, the broth is sweet and fragrant from the seafood, with a strong aroma of buffalo grass and fried shallots.
• This will surely be a dish that your whole family will praise!

10. Shrimp and asparagus congee

Ingredients:

• 1 tablespoon brown rice
• 100 grams of fresh shrimp
• 3 asparagus spears
• 3 sprigs of cilantro
• 1/2 teaspoon baby salt
• 1/2 teaspoon baby seasoning powder
• A pinch of salt

Instructions:

• Clean the shrimp by removing the head, shell, and vein, then rinse and drain.
• Trim the asparagus by removing the tough ends, then rinse with salted water.
• Clean and chop the cilantro.

Rinse and cook the rice:

• Rinse 1 tablespoon of rice in a small bowl with water 2 - 3 times to clean. Then add 250ml of water and the rinsed rice to a pot, place it on the stove over high heat until the rice expands.

Cook and blend the shrimp with asparagus:

• Place the shrimp and asparagus in a pan, add a little water, then place it on the stove over medium heat to cook until the shrimp and asparagus are done.
• Next, transfer all the cooked shrimp and asparagus to a hand blender, add 2 tablespoons of filtered water, blend for about 3 minutes, then pour into a bowl.

Cook shrimp and asparagus congee:

• Once the rice is soft, reduce the heat to medium, add the blended shrimp and asparagus to the congee, stir well, then add the mixture of ingredients including: 1/2 teaspoon baby salt, 1/2 teaspoon baby seasoning powder, some chopped cilantro to make the congee fragrant and appealing.
• Finally, taste and adjust seasoning according to the baby's diet, turn off the heat, transfer the congee to a bowl, let it cool slightly before serving it to the baby.

Finished product:

• The congee has the aroma of asparagus and the sweetness of shrimp, in addition to providing calcium. The delicious and nutritious flavor of shrimp and asparagus congee will keep the baby wanting more.