Spring Vegetable and Mantis Shrimp Clay Pot Rice春菜蝦蛄煲仔飯
A classic Cantonese clay pot rice featuring tender mantis shrimp and fresh spring greens, cooked in a traditional earthenware pot until crispy. The rice at the bottom develops a prized crust while aromatics infuse the entire dish.
01Ingredients
- 300g Mantis shrimp, cleaned and halved lengthwise
- 200g Short-grain white rice
- 120g Spring greens (toon shoots), cut into 5cm lengths
- 2 whole Chinese dried mushrooms, soaked and quartered
- 30g Chinese sausage (lap cheong), thinly sliced
- 3 cloves Garlic, minced
- 400ml Chicken stock
- 2tbsp Soy sauce
- 1tbsp Oyster sauce
- 1tsp Sesame oil
- 0.5tsp Sugar
- 2tbsp Vegetable oil
- 5g Ginger, minced
- 2 whole Green onions, cut into 3cm lengths
Nutrition (per serving)582kcal
- Protein28.5g
- Carbs58.2g
- Fat19.8g
Fiber 2.1 gSodium 1042 mg
02Steps
- Rinse the short-grain rice under cold water until the water runs clear, then soak for 20 minutes.
- Pat the mantis shrimp dry and season with a pinch of salt and white pepper.
- Heat the vegetable oil in the clay pot over medium-high heat. Stir-fry the garlic and ginger until fragrant.
- Add the Chinese sausage slices to the pot and stir-fry for 1 minute.
- Stir in the soaked rice and toast for 2 minutes, ensuring every grain is coated with oil.
- Pour in the chicken stock and add the soaked mushrooms, soy sauce, oyster sauce, sugar, and sesame oil.
- Bring to a boil, then reduce heat to low. Cover the pot with its lid and simmer for 15 minutes until rice is almost cooked.
- Arrange the prepared mantis shrimp pieces on top of the rice. Scatter the spring greens around them.
- Increase heat to medium-high and cook uncovered for 5 minutes to develop a slight crust on the bottom of the rice.
- Check if the mantis shrimp is cooked through and rice is tender. If needed, cook an additional 2-3 minutes.
- Remove from heat. Sprinkle the green onions evenly over the top and let rest for 2 minutes before serving.
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