Claypot Prawn Porridge

Ingredients

• 500g Fresh Prawns (Heads separated, bodies split and deveined)

• 150g Short-Grain Rice

• 30g Fresh Ginger (Julienned)

• 1.5 tbsp Feng He Garden First Extract Light Soy Sauce

• 1 tsp Ghee Hiang Sesame Oil

• 2 tbsp Peanut Oil

• 1.2 Liters Boiling Water

• White Pepper Powder & Fresh Scallions (To taste)

The Method

1. Prep the Grain: Coat washed, drained short-grain rice with 1 tsp of oil. Rest for 15 minutes.

2. Extract the Essence: Sear prawn heads in peanut oil within the claypot until the oil turns vibrant orange. Fry the ginger matchsticks for 30 seconds.

3. Build the Porridge: Pour in boiling water, add the rice, and maintain a rolling boil for 5 minutes while stirring. Lower heat, cover, and simmer for 20 minutes. Discard the spent heads.

4. Season & Flash-Cook: Turn the heat to high. Stir in the Feng He Garden First Extract Soy Sauce and white pepper. Drop in the raw prawns. Cook for exactly 90 seconds, then kill the heat.

5. The Aromatic Finish: Drizzle the Ghee Hiang Sesame Oil and scatter fresh scallions over the porridge off the flame. Serve immediately.