Seafood Congee
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "Fresh seafood can enhance the flavour of the congee without the need of adding extra Seasonings. By adding corn to congee, dietary fiber content is increased, benefiting gut health."
Ingredients (Serve 5):
| Clam | 11 piece |
| Prawn | 3 pieces |
| Squid | 15gm (about 1/2 teal) |
| Scallop | 3 pieces |
| Whole Corn Kernel | 1 tablespoon |
| White Rice | 3/4 bowl |
| Water | 4 bowls (about 1 litre) |
Seasonings:
| Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
Cooking Method:
| 1. | Rinse and dice all seafood. Blanch and set aside. |
| 2. | Rinse and drain white rice, set aside. |
| 3. | Bring water to the boil. Add white rice and heat until it reboils. Add all Ingredients then season with salt and sugar. Cook until done. Serve. |
This recipe is provided by Rainbow Seafood Restaurant.
Extract from CookSmart, Issue 9
