Savory Shrimp and Tofu Congee with Crispy Shallots
A comforting and flavorful Southeast Asian breakfast porridge, this congee features tender rice cooked until creamy, infused with the umami of shrimp and silken tofu. Topped with a generous scattering of crispy fried shallots, it offers a delightful textural contrast.
Prep Time
45 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 8 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice has broken down and the mixture is creamy.
~30 min - 2
While the congee simmers, prepare the crispy shallots. Heat the vegetable oil in a small saucepan over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove the shallots from the oil and drain on paper towels.
~7 min - 3
Once the congee is creamy, add the shrimp and silken tofu to the pot. Stir gently and cook for another 5 minutes, or until the shrimp are pink and cooked through and the tofu is heated.
~5 min - 4
Stir in the fish sauce and white pepper. Taste and adjust seasoning if necessary.
- 5
Ladle the congee into serving bowls. Garnish generously with the crispy shallots and chopped green onions.
Tips
- For extra depth of flavor, you can use a combination of water and chicken or vegetable broth for the congee base.
- Leftover congee can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra water if needed.
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