Shrimp and Seaweed Porridge
Explosion of Umami! Shrimp and Seaweed Porridge That Even Picky Eaters Will Devour!
It’s the season for fresh shrimp! You’ll find plenty of domestic raw shrimp at the supermarket, making it a great time for shrimp dishes. This porridge is a lifesaver for kids who refuse breakfast – they actually eat this! I highly recommend it as a breakfast option for children with a poor appetite. Keep a bag of frozen shrimp in your freezer, and you can whip this up super quickly anytime. I made just a single serving for my child, so the photo looks a bit sparse. ^^
Ingredients
- 3 shrimp (peeled and deveined)
- 2 Tbsp dried seaweed (rehydrated)
- 1 Tbsp sesame oil
- 1/3 Tbsp minced garlic
- 1/2 Tbsp Korean soy sauce (Guk-ganjang)
- 1/3 Tbsp tuna extract (or fish sauce)
- 1/2 bowl cooked rice
- 2 cups water
Cooking Instructions
Step 1
Rehydrate Seaweed: Soak 2 Tbsp of dried seaweed in cold water for 30 minutes, or in boiling water for 2 minutes until soft. Squeeze out excess water once rehydrated.
Step 2
Prepare Shrimp: Peel and devein 3 shrimp. If the shrimp are very large, chop them into smaller, bite-sized pieces for easier eating.
Step 3
Chop Seaweed: Finely mince the rehydrated and squeezed seaweed. The finer it’s chopped, the smoother the porridge will be.
Step 4
Sauté Seaweed: Heat 1 Tbsp of sesame oil in a pot over medium heat. Add the minced seaweed and sauté for at least 2 minutes until it’s fragrant and has absorbed the oil.
Step 5
Add Aromatics: Stir in 1/3 Tbsp minced garlic and 1/2 Tbsp Korean soy sauce. Continue to sauté for about 1 more minute until the garlic is fragrant.
Step 6
Simmer Porridge: Pour in 2 cups of water and add 1/2 bowl of cooked rice. Stir well to break up any clumps. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the rice grains are soft and broken down.
Step 7
Cook Shrimp: Once the porridge is simmering, add the prepared shrimp. Cook until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough.
Step 8
Season and Serve: Finally, add 1/3 Tbsp of tuna extract (or fish sauce) and simmer for another minute to meld the flavors. Your delicious shrimp and seaweed porridge is ready! Let it cool slightly before serving warm to your child.
