Prawn Rice Porridge

Prawn Rice Porridge

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Rice porridge is the perfect nourishing meal for when you are feeling indisposed. It's a colourful dish, too.


Serves: 2 

  • 1 1/2 litres chicken stock
  • 1 carrot, peeled and diced
  • 1 onion, chopped
  • 2 slices of ginger
  • 8 medium prawns
  • 2 tablespoons dried wakame seaweed (soaked)
  • 1 teaspoon salt
  • pepper to taste
  • 1 teaspoon sesame oil
  • 2 cups cooked or leftover rice
  • parsley, to garnish

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Bring stock to boil and add carrot and onion. Simmer for 30 minutes.
  2. Peel and shred ginger. Add to soup. Peel and devein prawns. Rinse thoroughly and set aside.
  3. Divide the rice into two large bowls.
  4. When ready to eat, add pawns, seaweed and salt to soup and bring to the boil. Quickly lower heat when prawns turn pink. Add pepper and sesame oil then pour over rice in bowls. Add parsley and serve piping hot.

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