Kim & Suong's Seafood Congee

mkr.7plus.com.au

Jess Keo

Deep fried eschallots and ginger, sliced green spring onions , red chilli and coriander to garnish

Lemon wedges, to serve

subheading: STOCK:

1 tbs vegetable oil

8 prawn heads and shells (as above)

1kg chicken frames , chopped

1 brown onion , chopped

4 sticks celery , chopped

1 bunch green spring onion s (white part only), chopped

1 bunch coriander stalks

1 tbs caster sugar

1 tbs salt

2 litres water

subheading: CHILLI JAM:

1 tbs vegetable oil

1 eschallot, finely chopped

4 cloves garlic, finely chopped

4 long red chillies, finely chopped

2 small red chillies, finely chopped

2 tbs grated palm sugar

2 tbs lime juice

1 tbs fish sauce

subheading: CONGEE:

1 tbs vegetable oil

2 cloves garlic, chopped finely

1 eschallot, finely chopped

100g young ginger, peeled, cut into julienne

300g long grain rice

subheading: PRAWNS:

2 tsp vegetable oil

1 green spring onion, thinly sliced

1 clove garlic, crushed

1cm piece fresh ginger, peeled, cut into julienne

8 prawns, peeled, dev e ined (heads & shells reserved)

1 tsp fish sauce

Pinch ground white pepper

2 tsp lime juice

subheading: CALAMARI:

2 calamari hoods, scored, cut into 4cm pieces

2 tsp vegetable oil

1 green spring onion, thinly sliced

1 clove garlic, crushed

1cm piece fresh ginger, peeled, cut into julienne

2 calamari hoods, cut into rings

1 tsp fish sauce

Pinch ground white pepper

2 tsp lime juice

subheading: SCALLOPS:

2 tsp vegetable oil

1 green spring onion, thinly sliced

1 clove garlic, crushed

1cm piece fresh ginger, peeled, cut into julienne

8 scallops

1 tsp fish sauce

Pinch ground white pepper

2 tsp lime juice

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