Salted Egg Congee with Prawns and Mushrooms

Ingredients

• 1 1/2 cups glutinous rice (or 1 cup regular + 1/2 cup glutinous)
• 16 pcs large prawns, shells and heads reserved
• 6 salted duck eggs (4 yolks for base, 2 whole to finish)
• 200 g fresh shiitake mushrooms, sliced
• 3 cups mustard leaves, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 thumb ginger, sliced
• 2 tbsp fish sauce
• 1 tbsp cooking oil
• 1 tsp sesame oil
• 8 cups water or light stock
• salt
• white pepper

Instructions

1. 1

   Roast prawn shells and heads in a dry pan until aromatic and lightly browned.

2. 2

   Transfer to a pot with water, onion, garlic, and ginger. Simmer for 20 to 25 minutes, mash then strain and keep the broth hot.

3. 3

   Mash 4 salted egg yolks. Heat oil in a pot and sauté the yolks until fragrant and slightly foamy.

4. 4

   Add washed rice and stir to coat with the yolk mixture. Pour in the hot prawn broth and simmer for 40 to 50 minutes, stirring occasionally until creamy.

5. 5

   Add sliced mushrooms and cook for 5 minutes. Stir in mustard leaves and cook until just wilted.

6. 6

   Season with fish sauce, salt, and white pepper.

7. 7

   Add prawns and cook for 3 to 4 minutes until just done.

8. 8

   Roughly chop 2 salted eggs, mix into the congee, and add a drizzle of sesame oil. Serve.