26min 4 ppl
Jok Goong
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 8 steps
Hard: over 60 min or 12+ steps
340 kcalper person
Protein 26g
Carbs 44g
Fats 8g
About this dish
Jasmine rice simmered to a smooth, savoury porridge and finished with sweet prawns, a soft poached egg, ginger and spring onion — the prawn version of Thailand's favourite rice congee.
Allergy Info
Gluten, Eggs, Soya, Sesame, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh Gingerjulienned20 g
- Garlic clovesminced3
- Spring onionssliced4
Fish & Seafood
- Raw King Prawnspeeled, deveined and roughly chopped300 g
Dairy & Eggs
- Eggs4
Dried Goods
- Jasmine ricewell rinsed150 g
Spices & Seasonings
- White pepper2 g
Oils & Condiments
- Vegetable stock1800 ml
- Light soy sauce30 ml
- Sesame Oil10 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Rinse the jasmine rice until the water runs clear.
Approx. 5 minutes
2
Peel, devein and roughly chop the prawns.
Approx. 10 minutes
3
Peel and julienne the ginger, mince the garlic, and slice the spring onions.
Approx. 8 minutes
4
Bring the vegetable stock to the boil in a large saucepan, add the rinsed rice, and simmer, stirring every few minutes, for 25 minutes until it breaks down into a thick, smooth porridge.
Approx. 25 minutes
5
Stir the chopped prawns into the porridge and simmer for 3 minutes until they turn pink and opaque.
Approx. 5 minutes
6
Crack the eggs into the porridge one at a time and poach gently for 3 minutes until the whites are just set.
Approx. 5 minutes
7
Stir in the remaining light soy sauce and season with white pepper.
Approx. 3 minutes
8
Ladle into bowls and top with the ginger, spring onions and a drizzle of sesame oil.
Approx. 4 minutes
