Method
Make the stock
Peel the prawns, setting the meat aside. Keep the heads and shells. Chop the crab into pieces.
Add about 1L of water to a pot with the prawn heads, shells, and ginger slices. Bring to a boil, then simmer for 15–20 minutes. Strain and discard the solids. This stock is the soul of the congee.
Cook the congee base
Add the soaked rice to the prawn stock. Bring to a boil, then reduce to low heat and cook for 30–40 minutes until the grains have bloomed and the congee is thick and silky. Add the crab pieces at this stage — they'll release flavour as the congee cooks.
Top up with hot water if it gets too thick.
Add the seafood
Once the congee is ready, keep it at a gentle simmer and add the seafood in stages:
- Oysters — 2 minutes, until the edges curl
- Prawn meat — 1–2 minutes, until pink and curled
- Salmon slices — last, 30 seconds to 1 minute — half-cooked is best; the residual heat will finish them
Season and serve
Season with salt and white pepper. Ladle into bowls and top with shredded ginger, spring onion, and a few drops of sesame oil.
Key Tips
- Never discard the prawn heads and shells — they make a natural stock that no seasoning can replicate
- Add seafood at the end: a hot congee cooks delicate seafood in seconds; prolonged heat turns everything rubbery
- Salmon is best at medium-rare — don't aim for fully cooked
- The congee base needs to actually bloom: cook until the grains fully open and the texture turns thick and smooth
Seafood Selection Notes
You don't need to use everything — 3–4 types gives cleaner flavour. Best combinations:
- Prawns + crab + oysters — maximum umami
- Prawns + salmon + oysters — lighter, fresher
Squid and beef tend to overpower the delicate seafood flavours — better saved for a separate dish.