seafood congee

2 min read

Preparation time 15 minutes, plus soaking Cooking time 15 minutes 4 dried shiitake mushrooms 300 ml boiling hot water 1 tablespoon groundnut oil 1 teaspoon peeled and grated fresh root ginger 2 shallots, finely chopped 8 live mussels, scrubbed and debearded 200 g cleaned squid, cut into rings 8 raw king prawns, peeled and deveined 350 g freshly cooked jasmine rice, cooled 750 ml (11/4 pints)vegetable or chicken stock 1 tablespoon Shaoxing rice wine 2 tablespoons light soy sauce head of pak choi, roughly chopped small handful of chopped coriander (leaves and stalks) salt and white pepper Place the dried mushrooms in a small heatproof bowl, pour over the measurement water to cover an leave to soak for 30 minutes until softened. Drain and reserve the soaking liquid. Remove and discard the stems, and dice the caps.

Heat nonstick wok or frying pan over a high heat, add the oil and heat until almost smoking. Add the ginger, shallots and diced mushrooms and stir-fry for a few seconds.

Stir in the rice wine and soy sauce and season to taste with salt and white pepper Add the pak choi and coriander and gently simmer for 6-8 minutes until the seafood is cooked through and all the mussels have opened, discarding any that remain closed. Serve immediately, ladled into warmed bowls.

Add all the seafood and stir-fry for about 2-3 minutes until the prawns are just beginning to turn pink.

Add the cooked rice, reserved mushroom soaking liquid and stock and bring to the boil.

For spicy seafood omelette, to serve 2, beat 4 eggs in a bowl with 1 tablespoon light soy sauce, 1 teaspoon hot chilli sauce and a small handful of chopped coriander. Heat 1 tablespoon groundnut oil in a nonstick frying pan over a high heat pour in the egg mixture and swirl to coat the base of the pan evenly. Cook for about 6-8 minutes or until almost cooked through and just set. Scatter over 6 finely chopped spring onions and 200g cooked mixed seafood, fold over the sides of the omelette to en- close the filling, then flip over and serve warm with a crisp green salad.