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Recipe Of The Month: Minced Pork & Prawns Congee

Minced Pork & Prawns Congee

Minced Pork & Prawns Congee.

Serves 2 people.

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Minced Pork & Prawns Congee
Minced Pork & Prawns Congee


  • 150g minced pork
  • 80g minced tiger prawns
  • 1 dsp seasoning sauce
  • 1 dsp light soy sauce
  • 1 dsp oyster sauce
  • 1 ½ cups of chicken stock for pork and prawn balls
  • ¼ tsp ground white pepper
  • 2 cups of cooked jasmine rice
  • 2 ½ cups of chicken stock or water to cook the rice
  • ½ tsp sea salt
  • 2 soft boiled eggs
  • 20g ginger, fine julienne
  • 20g mixed coriander & spring onion, finely sliced
  • 1dsp crispy garlic in oil
  • 50g crispy vermicelli noodles
  • 2 sticks of patongo
Saba Restaurant

Cooking Method

  1. Marinate the minced pork and prawns with seasoning sauce, soy sauce, oyster sauce and ground white pepper. Mix well and keep in the fridge at least 2 hours.
  2. Bring the saucepan to a medium to high heat and add the chicken stock until hot but not to the boil.
  3. Make balls out of the marinated pork and prawns and place them into the stock and cook for 5 minutes then leave to one side.
  4. Bring the saucepan to a high heat and add chicken stock then the cooked jasmine rice. Bring to the boil. Once boiling, turn down the heat to simmer.
  5. Use a whisk to beat the rice until you get a porridge consistency and add salt.
  6. Add the Pork and Prawn balls to the congee, if the rice is too thick you can add stock from the cooked pork and prawn balls.
  7. Serve in a bowl and add 1 soft boiled egg.
  8. Garnish the dish with julienne ginger, coriander & spring onion, garlic in oil, crispy vermicelli noodles, and patongo.

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