Jumbo Prawn & Scallop Porridge by Camilla Teo

(serves 5-6 persons)

1 cup of rice
2 litres of water
6 King Prawns
6 Dried Scallops
3 slices of ginger
1 tbsp Chicken broth
1 tbsp Ginger, julienned
1 tbsp Green Onion, chopped
1 Daishi bag (Japanese soup base)
Some Fructus Lycii (枸杞子)
Salt & pepper (optional)

1. Cook rice using rice cooker (usually rice cookers have the water level for porridge made from 1 cup of rice). Estimate about 2 litres of water.
2. In another medium cooking pot, add 1 Daishi bag with 800ml of water, add 3 slices of ginger. Bring the stock to boil then add prawns. Cook till the prawns turn red.
3. After the porridge is cooked, transfer to a bigger pot. Add the prawn stock, chicken stock, julienned ginger, green onion & fructus lycii. Cook for another 10 minutes in low-medium heat. Transfer to bowls and garnish with chopped green onions.

Variation ~ Can replace Daishi soup with Chicken broth.

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