Mouthwatering Paleo Chinese Breakfast Delight: Prawn & Lotus Root Congee with Crispy Bacon

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup jasmine rice (rinsed)
• 4 cups chicken broth (homemade or store
• bought, Paleo
• friendly)
• 8 large shrimp (peeled and deveined)
• 1 medium lotus root (peeled and cut into 1/2
• inch cubes)
• 4 slices bacon (preferably sugar
• free)
• 1 tablespoon coconut oil
• Salt and pepper, to taste
• Green onions (chopped, for garnish)
• Toasted sesame seeds (for garnish)

Instructions

1. In a large pot, combine the rinsed jasmine rice and chicken broth. Bring to a boil, then lower the heat and let it simmer until the rice is cooked through and has absorbed most of the broth, approximately 20 minutes.
2. Add the lotus root cubes and shrimp to the congee, season with salt and pepper, and cook for another 5 7 minutes, or until the shrimp are pink and cooked through and the lotus root is tender.
3. While the congee is cooking, in a separate pan, cook the bacon slices over medium heat until crispy and golden brown. Transfer to a paper towel lined plate to drain any excess oil.
4. Once the congee is ready, ladle it into two shallow bowls. Place two bacon slices on top of each portion, then garnish with chopped green onions and sesame seeds. Serve immediately.

Chef’s Insight

The combination of flavors and textures creates a satisfying dish that is perfect for breakfast or brunch

Notes

Congee can be prepared ahead of time and reheated when ready to serve; adjust cooking times for desired congee consistency