It’s simple and delicious that you notice a congee mixed with abalone and shrimp. This recipe does just it. The congee infuses the seafood aroma with chopped abalone and shrimp. To maintain the original taste, in this recipe we use the minimum seasoning to bring an authentic flavor of fresh abalone.
white pepper powder
Cut shrimp and abalone into small pieces enable ingredients to spread its flavor and taste. In many restaurants, chefs won’t do that since they need to let you see the abalone and shrimp to maintain a good appearance instead of taste.
If you like soft congee, you can use a pressure cooker to boil the rice for 1-2 hours.
You May Also Like
Use a toothbrush to clean abalone. Add water to a skillet, bring to a boil. Blanch abalone for 5 seconds. Remove from heat. Use a knife to separate abalone and shell. Remove and discard the green part (its viscera). Dice into pieces.
Peel shrimp and remove the sand vein.
Cut the shrimp into small pieces. This enables shrimp to spread flavor to the soup.
Boil rice in the pot. After boiling, drizzle sesame oil on the top. Then add ginger strips.
Add diced abalone and shrimp.
Simmer over low heat for 30 minutes. Season with salt and white pepper powder. Allow cooling. Serve.