Spring Vegetable and Mantis Shrimp Clay Pot Rice 春菜蝦蛄煲仔飯

An authentic 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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Rinse the short-grain rice under cold water until the water runs clear, then soak for 20 minutes.
2. Pat the mantis shrimp dry and season with a pinch of salt and white pepper.
3. Heat the vegetable oil in the clay pot over medium-high heat. Stir-fry the garlic and ginger until fragrant.
4. Add the Chinese sausage slices to the pot and stir-fry for 1 minute.
5. Stir in the soaked rice and toast for 2 minutes, ensuring every grain is coated with oil.
6. Pour in the chicken stock and add the soaked mushrooms, soy sauce, oyster sauce, sugar, and sesame oil.
7. 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.
8. Arrange the prepared mantis shrimp pieces on top of the rice. Scatter the spring greens around them.
9. Increase heat to medium-high and cook uncovered for 5 minutes to develop a slight crust on the bottom of the rice.
10. Check if the mantis shrimp is cooked through and rice is tender. If needed, cook an additional 2-3 minutes.
11. Remove from heat. Sprinkle the green onions evenly over the top and let rest for 2 minutes before serving.

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