鲜蝦煲仔飯 Claypot Rice with Garlic Shrimps

15 Sep

Vegetables, protein and starch – all goodness in one pot and everything is ready in 30 minutes. As summer is slipping away and the weather is getting cooler (it will hit below 50 degrees tonight!), claypot food will even be a better choice. This time i used head-on shrimps as the main ingredient to enhance the flavor of the rice.  The small shrimps weren’t quite enough to bring enough flavor to the rice, although the garlic, shallots, and scallions certainly helped. Next time, I will use bigger shrimps to make this dish even better.


  • 1/3 lb of small shrimps
  • 5 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon Chinese cooking wine
  • 1 stalk of scallion/green onion, finely chopped
Sweet Soy Sauce for Claypot Rice:
In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce.  Cook over low heat until the sugar dissolves.
  1. Marinate the the shrimp with garlic, shallot and sesame oil. Set aside
  2. Wash the rice with water until the water comes out nearly clear; drain completely.
  3. Thinly oil the inside of the claypot.   (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect.) Heat over medium-high heat.  Add the rice and water and cover.
  4. Bring it to boil, then lower the heat and simmer for 8-9 minutes. (until all the water has evaporated)
  5. Add shrimps and cook for 5 minutes or until opaque.
  6. Add scallions and drizzle sweet soy sauce over rice to serve.

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