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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Perfect for picky kids who refuse vegetables, this congee is rich in nutrition and has a mild flavor. The shrimp adds a subtle seafood taste, while the vegetables blend seamlessly into the creamy rice base. The ginger helps remove any fishy smell from the shrimp, and the spinach adds a touch of green without overpowering the dish. Serve it warm for a comforting and nutritious meal.
Dish Name
Standard Name: Shrimp Mixed Vegetable Congee
Also known as: Baby...
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1. Prepare all ingredients. Peel the prawns, keep prawn heads aside, dice the prawn meat into small cubes. Marinate diced prawns with ginger slices and cooking wine for 10 minutes to remove fishy taste.
Peel the shrimp, remove the shrimp thread, and marinate with ginger slices for 10 minutes to remove the fishy smell.
2. Dice carrot and shiitake mushrooms into tiny pieces; chop spinach finely; set corn and green peas aside.
Dice carrot, shiitake mushrooms, corn, and peas into tiny granules; blanch spinach briefly, then chop finely.
3. Heat a little oil in a pot, fry prawn heads and ginger slices until fragrant.
Rinse the rice and add enough water to cook into thin congee.
4. Pour in boiling water and add rice. Tip: Soak rice with water and freeze overnight for faster cooking.
Put diced carrots, mushrooms, corn, and peas into the congee, and simmer on low heat for 15 minutes until vegetables are soft.
5. Simmer the congee until thick and creamy. Add shiitake mushrooms, carrot dices, sweet corn, and green peas in order. Cook for 15 minutes until vegetables soften fully.
Add marinated shrimp and cook for another 5 minutes until the shrimp turns pink and is cooked through.
6. Rinse marinated prawn dices to remove extra wine and ginger. Add prawns and chopped spinach into the congee, season with a little salt.
Turn off the heat, stir in chopped spinach, mix well, and serve warm.
7. Cook for another 5 minutes until prawns are fully cooked. Turn off the heat.
8. Drizzle a little sesame oil if desired, sprinkle black sesame seeds on top for decoration, then serve warm.
Cooking Tips
1. Freeze rice with water in advance to shorten cooking time and make congee softer.
2. You can replace prawns with preserved egg and lean pork to make preserved egg congee.
3. Ginger slices are essential to get rid of seafood fishy flavor and enhance taste.
Feel free to DIY and adjust ingredients to your taste.
If you are allergic to nuts, you may skip them. No need to force ingredients, mix and match freely.
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Blanching spinach briefly helps retain its vibrant green color and reduces bitterness.
Marinating shrimp with ginger slices removes any fishy smell and enhances the flavor.
Dice vegetables finely to make them less noticeable for picky eaters.
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before peeling and marinating.
Can I substitute spinach with another green vegetable?
Yes, you can use kale or bok choy as a substitute for spinach.
How do I make the congee thinner or thicker?
Adjust the amount of water added to the rice. More water will make it thinner, while less water will make it thicker.
Can I skip the ginger?
You can skip the ginger, but it helps remove the fishy smell from the shrimp and adds a subtle flavor.
Is this recipe suitable for adults?
Yes, this congee is mild and nutritious, making it suitable for both kids and adults.
I share authentic traditional Chinese homemade food recipes, including desserts, tea drinks, snacks and classic folk cuisine. All recipes are for personal homemade learning and DIY practice.
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