Thai Shrimp Porridge

The taste of Thai shrimp porridge is somewhat different from that of Chinese one. Let me give you a detailed introduction below.

Thai Shrimp Porridge

Material

150g fresh shrimp, 1 egg, 1 bowl of white rice, 1 tsp preserved vegetables, 1 tbsp shredded ginger, 1 tbsp chopped green onion, 1 tbsp diced celery, 1 tbsp coriander, 2 cups broth, 1 tbsp fish sauce, 1/2 tsp white vinegar, 1 tsp coconut milk, 1/2 tsp sugar

How to make Thai shrimp porridge

1. Remove the shrimp shells and intestines, wash and drain the water; beat the eggs and set aside.

2. Heat a pan, add appropriate amount of salad oil, fry the egg liquid in step 1 into egg skin, then cut into shreds and set aside.

3. Take a pot, add rice, broth and shredded ginger and cook until boiling.

4. Add the shrimp, fish sauce, sugar, white vinegar and preserved vegetables prepared in step 1 to step 3 and continue to cook until the shrimp is cooked through.

5. Sprinkle with chopped green onion, diced celery, coriander and shredded egg from step 2, then add coconut milk when serving.

Fresh shrimps have a transparent and shiny carapace, intact whiskers and feet, a relatively hard body, and a head segment tightly connected to the body. Generally speaking, their body shape should be complete. From the surface of the body, prawns are bluish-white, while green shrimps are bluish-green. Moreover, the surface of fresh shrimps is clean, the meat is dense and tough. It is shiny, and the cut surface is translucent. It is bluish-white. The internal organs are clear and complete. It is dark green. If the shrimp body is gray, the waist is alive, and the tail is dusty, it means that the shrimp is not fresh. Generally speaking, marine shrimps have firmer and more plump meat than farmed shrimps.