Kim and Suong's Seafood Congee

Prep time: 1 hour
Cook time: 2 hours
Serves: 4-6

Ingredients

Deep fried shallots, ginger, sliced green spring onions, red chilli and coriander to garnish

Lemon wedges, to serve 

Stock

1 tbs vegetable oil

8 prawn heads and shells (as above)

1kg chicken frames, chopped

1 brown onion, chopped

4 sticks celery, chopped

1 bunch green spring onions (white part only), chopped

1 bunch coriander stalks

1 tbs caster sugar

1 tbs salt

2 litres water

Chilli Jam

1 tbs vegetable oil

1 shallot, finely chopped

4 cloves garlic, finely chopped

4 long red chillies, finely chopped

2 small red chillies, finely chopped

2 tbs grated palm sugar

2 tbs lime juice

1 tbs fish sauce

Congee

1 tbs vegetable oil

2 cloves garlic, chopped finely

1 shallot, finely chopped

100g young ginger, peeled, cut into julienne

300g long grain rice

Prawns

2 tsp vegetable oil

1 green spring onion, thinly sliced

1 clove garlic, crushed

1cm piece fresh ginger, peeled, cut into julienne

8 prawns, peeled, deveined (heads & shells reserved)

1 tsp fish sauce

Pinch ground white pepper

2 tsp lime juice

Calamari

2 calamari hoods, scored, cut into 4cm pieces

2 tsp vegetable oil

1 green spring onion, thinly sliced

1 clove garlic, crushed

1cm piece fresh ginger, peeled, cut into julienne

2 calamari hoods, cut into rings

1 tsp fish sauce

Pinch ground white pepper

2 tsp lime juice

Scallops

2 tsp vegetable oil

1 green spring onion, thinly sliced

1 clove garlic, crushed

1cm piece fresh ginger, peeled, cut into julienne

8 scallops

1 tsp fish sauce

Pinch ground white pepper

2 tsp lime juice

Method

1. To make stock, heat oil in a large saucepan over medium heat. Add prawn heads and shells. Cook, stirring, for 5 minutes. Add remaining ingredients. 

2. Bring to a boil. Simmer over lowest heat, stirring often, for 1 hour or until reduced by half, regularly skimming top to remove any scum. Strain and discard solids. Return stock to a clean saucepan and bring to a simmer.

3. Meanwhile, to make chili jam, process oil, shallot, garlic and chillies until finely chopped. Heat a frying pan over medium heat. Add chilli mixture and cook, stirring, until very soft and fragrant. Stir in sugar and cook, stirring, until melted (add a little water if required). Remove from heat and stir in juice and sauce. 

4. To make congee, heat oil in a large saucepan over medium heat. Add garlic, shallot and ginger.

5. Cook, stirring, until fragrant. Add rice and cook stirring, for 5 minutes. Stir in stock. Simmer, partially covered, stirring often until rice is soft. 

6. Meanwhile, to cook prawns, heat oil in a frying pan over medium heat. Cook onion, garlic and ginger until fragrant. Add prawns and cook stirring for 2 minutes. Stir in remaining ingredients. Remove from pan and set aside. 

7. Repeat process with calamari and scallops, only cooking scallops for 1 minute. 

8. Stir partially cooked seafood into congee. Cover with a lid and remove from heat. Set aside for about 5 minutes to allow residual heat to finish cooking seafood. 

9. Serve seafood congee garnished with deep fried shallots and ginger and sliced green spring onions, red chilli and coriander. Serve with chilli jam and lemon wedges. 

Tips

Exact cooking time for seafood will depend on its size. Be vigilant to avoid overcooking. 

If you have time, make the chilli jam a day in advance, this will allow the flavours to develop.

 

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