Cantonese Shrimp Congee

Serving: 295 g

Ingredients

• shrimp100 g
• white rice120 g
• garlic5 g
• spinach40 g
• carrot25 g
• coconut oil5 g

Recipe steps

1. Simmer the cooked rice with 400 ml water, sliced ginger and the garlic for 15 minutes, stirring often, until it collapses into a silky congee.
2. Season with salt and a splash of soy sauce.
3. Stir in the julienned carrot and cook 2 minutes.
4. Add the shrimp and spinach and cook a final 2 minutes until the shrimp are opaque.
5. Finish with sesame oil, white pepper and sliced spring onion.

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