Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Prawn Congee

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $7.61 One serving costs about $7.61 One serving costs about $7.61

$7.61 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian lunch,main course,main dish,dinner
spoonacular Score:68%

Spoonacular Score: 68%

 

Need a gluten free, dairy free, and pescatarian main course? Prawn Congee could be an amazing recipe to try. This recipe serves 2 and costs $7.46 per serving. One serving contains 471 calories, 44g of protein, and 4g of fat. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodista has 1 fans. A mixture of dash of sesame oil, tiger prawns, mirin, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is pretty good. Try Prawn and ginger congee, Shiitake Congee, and Congee | Jok Plaw for similar recipes.

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.

Zind-Humbrecht Calcaire Pinot Gris

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.

» Get this wine on Wine.com

Ingredients

Servings:
2 small
2 small fresh ginger
fresh ginger
2 stalks
2 stalks green onions
green onions
1 Tbsp
1 Tbsp mirin
mirin
6 Tbsps
6 Tbsps rice wine
rice wine
1 tsp
1 tsp salt
salt
1 Dash
1 Dash sesame oil
sesame oil
some
some soy sauce
soy sauce
10
10  tiger prawns
tiger prawns
10 cups
10 cups canned water
canned water
some
some white bell pepper
white bell pepper
0.5 cup
0.5 cup white rice
white rice
2 small fresh ginger
2 small
fresh ginger
2 stalks green onions
2 stalks
green onions
1 Tbsp mirin
1 Tbsp
mirin
6 Tbsps rice wine
6 Tbsps
rice wine
1 tsp salt
1 tsp
salt
1 Dash sesame oil
1 Dash
sesame oil
some soy sauce
some
soy sauce
10  tiger prawns
10
tiger prawns
10 cups canned water
10 cups
canned water
some white bell pepper
some
white bell pepper
0.5 cup white rice
0.5 cup
white rice

Equipment

bowl
bowl
ladle
ladle
pot
pot
bowl
bowl
ladle
ladle
pot
pot


Instructions

  1. First, wash the rice accordingly and soak for at least 30 minutes - this step is to ensure a smoother consistency for the congee.
  2. Meanwhile, marinate the prawns.
  3. Boil the soaked rice together with the water/broth and unchopped ginger in a large pot, once brought to a boil, turn the heat lower to medium low and let boil until it reaches congee consistency. There is really no hard and fast rule for the consistency of the congee, it really depends on personal preferences, add more or less rice according to desire.
  4. Once you have achieved the consistency you desire, drop the marinated prawns in and watch closely.
  5. I only boiled the prawns for about 2-3 minutes to ensure that they didn't get overcooked - remember that the prawns will continue to 'cook' in the hot congee even after the heat is turned off.
  6. Ladle into individual bowls, and add as much green onions, ginger as you like - add dashes of soy, sesame oil and white pepper to your liking. Congee to me is best served piping, tongue-burningly hot!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.46
Ingredient
2 smalls fresh ginger
2 stalks green onions
1 tablespoon mirin
6 tablespoons rice wine
1 Dash sesame oil
some soy sauce
10 tiger prawns
some white bell pepper
½ cups white rice
Price
$0.08
$0.16
$0.13
$1.44
$0.02
$0.24
$11.81
$0.75
$0.30
$14.93

Nutritional Information

Quickview
488k Calories
44g Protein
3g Total Fat
52g Carbs
27% Health Score
Limit These
Calories
488k
24%

Fat
3g
6%

  Saturated Fat
0.52g
3%

Carbohydrates
52g
18%

  Sugar
5g
7%

Cholesterol
352mg
118%

Sodium
3886mg
169%

Alcohol
8g
45%

Get Enough Of These
Protein
44g
89%

Selenium
90µg
130%

Vitamin C
97mg
118%

Phosphorus
788mg
79%

Vitamin A
2956IU
59%

Vitamin B12
3µg
52%

Copper
0.87mg
43%

Vitamin B6
0.8mg
40%

Manganese
0.8mg
40%

Vitamin B3
7mg
36%

Vitamin E
5mg
33%

Vitamin K
29µg
28%

Magnesium
109mg
27%

Folate
102µg
26%

Zinc
3mg
25%

Calcium
221mg
22%

Potassium
638mg
18%

Vitamin B5
1mg
17%

Fiber
2g
11%

Iron
1mg
11%

Vitamin B2
0.17mg
10%

Vitamin B1
0.15mg
10%

Vitamin D
0.28µg
2%

covered percent of daily need

Related Recipes