Shrimp Porridge

200g live shrimp, 1 cup of rice, 1 onion, 1 coriander, salt, pepper, a little cooking wine, a few slices of ginger, 1 teaspoon of sesame oil

How to make shrimp porridge

1. After cleaning the shrimp, remove the whiskers and spines from the head, take out the shrimp brain, and then cut the shrimp into two sides by cutting a knife from the back of the shrimp. Marinate it with some salt, pepper, and a little cooking wine. (This step is best done when the porridge is almost cooked, so that the shrimp can be kept fresh and refreshing to the greatest extent). Chop the green onion and coriander.

2. After washing the rice, add an appropriate amount of water (enough water at one time), put in a few slices of ginger, and cook until the rice grains bloom (the degree of porridge can be controlled according to the taste of each person to control the cooking time), then turn up the heat, put the marinated shrimp into the porridge, add salt and a little chicken essence (after putting the shrimp into the pot, stir it constantly with a spoon to prevent it from sticking to the pot).

3. When the shrimps turn from green to red, pour a small teaspoon of sesame oil (preferably sesame oil, but not too much, because sesame oil has a strong taste, a little bit can help enhance the flavor, too much will cover the freshness of the shrimps), add chopped green onion and coriander into the porridge, stir evenly and turn off the heat.

Tips for making shrimp porridge

Tips: Because shrimps are easy to cook, do not cook them for too long, otherwise it will affect the freshness of the shrimps. Have another bowl. The skill of grilling shrimps is to pay attention to the size. In fact, grilled shrimps should not be too large. Shrimp that are too large are easy to be cooked on the outside but raw on the inside. If you grill larger shrimps, remember to grill them slowly over low heat and slightly cut the back of the shrimps, which can shorten the grilling time and you don’t have to worry about the inside not being cooked.