Shrimp ball congee-bird's nest
113g superior bird’s nest, soaked until soft and stewed
113g long – grain rice
375g fresh medium shrimps
3 dried scallops
225g pig’s bone
10 cups water
spring onion shreds
1/6 tsp salt
1/4 tsp caltrop starch
- Wash and soak rice for 1 hour.
- Shell shrimps and remove heads, leaving the tails intact. Make a shallow cut along the back of each shrimp, devein, wash and wipe dry. Put the tail through the back of each shrimp to form a ball. Combine with seasoning and chill for 1 hour.
- Soak dried scallops and tear into fine shreds. Parboil and wash pig’s bone.
- Bring 10 cups of water to the boil. Put rice, dried scallops and pig’s bone into the water and bring to the boil. Reduce to low heat and cook until congee is smooth. Remove pig’s bone and cook on high heat. Add shrimp balls and cook until shrimp balls are done. Add bird’s nest and cook for a while. Season with salt, dish up and sprinkle with spring onion shreds.