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Rice Congee with Garlic Prawns

Steve Brown

Rice Congee with Garlic Prawns recipe, brought to you by MiNDFOOD.

Rice Congee with Garlic Prawns

Serves 4

1 1/2 cups jasmine rice

10 cups water

3 chicken stock cubes

1 tbsp oil

1 single garlic clove, finely sliced

500g green banana prawns, peeled and roughly chopped

1/2 bunch choy sum, chopped

1 tbsp kecap manis

1 tbsp fried small red onion (bawang goreng)

1 tsp galiko chilli, to serve

1 Rinse the rice under running water until the water runs clear.  Place the rice, water and stock cubes in a large heavy based saucepan and bring to the boil over a moderate heat.  Reduce the heat to low and simmer, stirring occasionally for 1 hour or until the rice breaks down into a porridge and thickens.

2 Heat the oil in a wok over a high heat.  Add the garlic and toss over the heat for 30 seconds. Add the prawns and stir fry for about 3 mins or until just cooked.

3 Place the choy sum in a heatproof bowl and cover with boiling water for about 2 mins.  Drain and refresh under cold water.

4 Serve the congee topped with a little choy sum, the prawns and drizzle with kecap manis.  Sprinkle with the fried onions and serve with a small dollop of chilli.

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