Seafood Congee (海鲜粥)

Method9 steps · about 1 hr 30 min

1. 1

   Step 1: Have 1 cup washed, drained uncooked white rice frozen solid before beginning this cooking session. If preparing it yourself, wash and drain raw white rice, freeze it in a freezer-safe container for at least 8 hours, and measure the frozen rice for this recipe; it must not be cooked rice. Wash and chop the cilantro (½ cup) and scallions (½ cup). Julienne the four ginger slices and divide into equal halves, keeping the finishing half ready.

   Uses 1 cup frozen washed uncooked white rice · ½ cup cilantro, chopped · ½ cup scallions, chopped · Cold washing water for herbs and any advance raw-rice preparation

   
2. 2

   Step 2: Briefly rinse the raw whole shrimp (8 oz) in cold water. Remove the heads and keep them for the stock. Cut along the back shells with kitchen shears to remove the veins, leaving the bodies shell on. Pat the bodies and heads dry and keep them separately in the refrigerator. Clean the sink, utensils and work surface after handling the raw seafood.

   Uses 8 oz raw whole shrimp, heads on and shell on · Cold water for a brief shrimp rinse

   
3. 3

   Step 3: Use two freshly prepared raw crabs; a fishmonger can clean them for you. For cleaning, lift off each top shell, remove the underside flap, mouth parts, stomach and inedible gills, and rinse away sand under cold running water. Clean the top shells too. Drain, cut each cleaned crab into 4–6 manageable pieces, and keep all edible crab pieces and cleaned shell pieces in the refrigerator until they enter the congee.

   Uses 2 raw crabs, about ½ lb total · Cold water for cleaning the crabs

   
4. 4

   Step 4: Heat all 3 tbsp oil in a thick-bottomed soup pot over medium heat. Add the dry shrimp heads and half the julienned ginger. Stir-fry for about 2 minutes until the heads become crispy and the oil turns a deep red colour.

   Fry shrimp heads for about 2 minutes · 2 minUses All heads separated in step 2, apart from shrimp bodies and discarded washing water · 3 tablespoons oil · Half of the julienned ginger, equivalent to two of the four slices

   
5. 5

   Step 5: Carefully add all 10 cups stock water to the fried heads, ginger and oil. Bring to a boil, then reduce to medium-low heat and simmer for 10 minutes.

   Simmer shrimp stock for 10 minutes · 10 minUses All fried contents from step 4 · 10 cups water for shrimp stock

   
6. 6

   Step 6: Turn off the heat and scoop out and discard the shrimp heads. Retain the stock, ginger and flavoured oil in the pot; do not pour away the broth.

   Uses All stock and shrimp heads from step 5 before removing the heads

7. 7

   Step 7: Add the frozen washed uncooked rice directly to the retained stock without thawing, together with 1 tbsp Shaoxing wine. Return to a boil, then cook at a gentle bubble over medium heat for about 15 minutes. Stir from the bottom periodically so the thickening rice does not stick; it should soften into porridge.

   Simmer frozen raw rice for 15 minutes · 15 minUses All retained stock from step 6, apart from discarded heads · All frozen uncooked rice prepared or set out in step 1, apart from its herbs and wash water · 1 tablespoon Shaoxing wine

   
8. 8

   Step 8: Add the cleaned cold shrimp bodies and crab pieces to the bubbling congee. Stir, cover and cook for another 10 minutes, checking that shrimp and crab flesh are firm, pearly and opaque and fully cooked through. Continue gently if needed until all seafood is cooked and the rice is soft; stir carefully from the bottom to prevent sticking.

   Finish shrimp and crab for 10 minutes · 10 minUses All rice and stock from step 7 · All prepared shrimp bodies from step 2, separate from heads already used and washing water · All edible crab and cleaned shell pieces from step 3, apart from cleaning waste and water

9. 9

   Step 9: Season the fully cooked congee with salt to taste and all ¼ tsp white pepper. Stir in the washed chopped cilantro, scallions and remaining half of the julienned ginger. Share between eight portions and serve immediately while hot, with bowls for the shells.

   Uses All cooked congee and seafood from step 8 · Salt (to taste) · ¼ teaspoon ground white pepper · All ½ cup chopped cilantro from step 1, apart from its other preparations · All ½ cup chopped scallions from step 1, apart from its other preparations · Remaining half of the julienned ginger, equivalent to two of the four slices