Barley infused Porridge with Prawn, Seaweed and Vegetables

Barley infused Porridge with Prawn, Seaweed and Vegetables

By Chef Sam and Chef Forest

Seafood porridge

PORTION: 5 persons

INGREDIENTS
Barley — 100 g
Fragrant rice — 100 g
Prawn (poached) — 5 pcs
Carrot (diced) — 100 g
Green peas — 100 g
Seaweed (soaked) — 15 g

SEASONING
Chicken stock — 500 ml
Salt — ½ tsp
Sugar — ½ tsp
White pepper powder — ¼ tsp
Sesame oil — ⅛ tsp

GARNISH
Spring onion
Coriander
Crispy shallot

Steps

  • Bring barley wash with water and then bring to simmered with water in low-heat till barley is soft 
  •  Bring barley wash again with water till cold (set aside)
  • Bring fragrant rice wash with water and then bring to simmered with water (more water)
  • in low-heat till fragrant rice is soft and the texture is similar like porridge (set aside)
  • Combine cook barley, fragrant rice and chicken stock together and bring to boil season up to taste
  • Bring all ingredients above add into barley and fragrant rice
  • Garnish with spring onion, coriander and crispy shallot
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