In this new recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Prawn and Ginger Congee
Congee is basically a Chinese soup made from over-boiled rice and water. It is very easy to make, gentle on the digestion and incredibly good for you. In my household a bowl of congee was always the staple diet if you were feeling a little ‘under the weather’ or recovering from flu or tummy upsets. Seriously, we all found that somehow after a few bowls of this simple and delicious elixir, we all managed to bounce back to life.
Preparation time: 5 minutes
Cooking time: 45 minutes to 1 hour + 5 minutes to cook prawns
185g short grain rice
Water – cold
250g large frozen prawns – defrosted
Handful frozen sweetcorn
Fresh ginger – peeled, thinly sliced or grated
Spring onions – finely sliced
Fresh red chillies – thinly sliced (optional)
Light soy sauce
Prepare congee: wash rice. Place in a large saucepan with plenty of cold water, bring to the boil and simmer until very tender. The mixture by now should have the consistency of a thick gruel/porridge.
When the rice is thoroughly cooked and very soft add the prawns and sweetcorn. Mix in carefully. Add more water if too thick.
Serve hot, garnished with spring onions, slivers of fresh ginger, a few drops of light soy sauce and fresh chillies for the brave-hearted.
Do not let the rice boil dry, add water when necessary and do not cover with a lid. If all the ginger and chillies, etc are too much, just add a chopped hardboiled egg with a dash of soy sauce. Simple yet so delicious.
Contributed by: Julia Toon, Jules of the Kitchen
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