🦐 𝙎𝙚𝙖𝙛𝙤𝙤𝙙 𝙘𝙤𝙣𝙜𝙚𝙚 𝙞𝙣 𝙥𝙧𝙖𝙬𝙣 𝙨𝙤𝙪𝙥 𝙗𝙖𝙨𝙚

上次整呢個粥已經係兩年前🤓唔可以話呢個粥好簡單，但係整完出嚟一定會滿意！因為非常鮮甜😗我今次用咗新鮮海蝦和蠔😍整完之後極速俾人清晒(☻-☻)又一個喺屋企煮好過出街食嘅菜式😌

材料: (2-3人用)
米 半個米杯 90g
滾水 1500ml
新鮮蝦 半斤
蠔 一盒
鹹蛋黃 2個
芫荽 適量
胡椒粉 適量
鹽 適量
做法:

1. 鹹蛋黃蒸熟之後壓碎，米洗淨，蠔用生粉和清水洗一洗，蝦剪去頭部留起，然後蝦身去殼
2. 熱鍋下油，加入蝦頭爆香，再加入鹹蛋黃炒至起沙，倒入滾水，中火煮5分鐘，之後隔走蝦頭！
3. 倒入洗好了的米，轉細火煮45-60分鐘，再加入海鮮，煮大約6分鐘！然後加入芫荽和胡椒粉即成！

Seafood Congee in Salted Egg Yolk Prawn Broth
Ingredients (Serves 2-3)

• Rice 1/2 rice cooker cup (90g)
• Boiling water 1500ml
• Fresh prawns 300g (half catty)
• Oysters 1 box
• Salted egg yolks 2 pcs
• Coriander To taste
• White pepper powder To taste
• Salt To taste
  Steps

1. Steam the salted egg yolks until cooked, then mash them. Wash the rice. Clean the oysters with cornstarch and water. Snip off the prawn heads and set them aside, then peel the prawn shells off.
2. Heat a pan with oil, sauté the prawn heads until fragrant, then add the mashed salted egg yolks and stir-fry until bubbly and foamy (sandy texture). Pour in the boiling water, simmer over medium heat for 5 minutes, then strain out the prawn heads.
3. Add the washed rice, turn to low heat, and simmer for 45-60 minutes. Add the seafood and cook for about 6 minutes. Finally, stir in the coriander and white pepper powder, and serve!