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Crab & Prawn Congee

Recipe by:

Mitch Orr - Dukes Bistro

Review

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Recipe by Mitch Orr - Dukes Bistro. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.

Prep:

1 hrs

Cook:

2 hrs

Serves:

Collected By:

Rated:

Main Ingredient:

Seafood

Difficulty:

Easy

Cuisine:

Chinese

Occasions/Seasons:

Summer Weekends Party Dinner Party Father's Day Mother's Day New Year's Eve/Day

Related Categories:

Dinner Seafood

Popular:

Pressure Cooking

Crab & Prawn Congee

Ingredients:

Crab & Prawn Congee

4 raw blue swimmer crabs
12 raw crystal bay prawns
2 tablespoons olive oil
6 eschallots, chopped
3 cloves garlic, chopped
1 tablespoon tomato paste
1/2 bunch thyme
2 bay leaves
1 cup white wine
1/4 cup vermouth
3 tomatoes, chopped
1/4 teaspoon fennel seeds
1/4 teaspoon juniper berries
1/4 teaspoon coriander seeds
1/4 teaspoon white peppercorns
1 cinnamon quill
2 star anise
Saffron Oil: Pinch of saffron
Grape seed oil
Prawns and crab: 150ml grapeseed oil
Cornflour
Reserved prawn meat
Reserved crab
Fried eschallots: 6 eschallots, finely sliced
Pangratatto: 100g butter
2 anchovies, chopped
1 chilli, chopped
1 clove garlic, chopped
2 handfuls fresh breadcrumbs
Lemon wedges to serve

1 1/4 cups (275g) carnaroli rice
Prepared crab and prawn stock
100g butter
Garnishes: Soft boiled eggs
Cime di rappa: Cime di rappa
Salt
Sugar

Method:

Crab & Prawn Congee

Stock: Clean the crabs, reserving the brown meat and head shell. Set aside the claws and body for serving
Shell and devein the prawns reserving the shells and heads for the stock. Chop the prawn meat
Select SAUTE/SEAR function and set the timer for 30 minutes. Press START and allow to heat for 3 minutes. Add the oil to the cooker with the reserved crab and prawn shells. Saute until golden
Add the eschallots and garlic and cook, stirring, until golden. Add tomato paste and stir through for 1 minute then add thyme, bay leaves, wine, vermouth, tomatoes and spices. Simmer until the liquid has reduced by half. Add water up to the max line
Select PRESSURE COOK and high pressure. Set timer for 15 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening the lid
Strain the stock into a clean bowl and discard the solids. You will have about 3l of stock

Congee: Place the rice and 3l of stock into the cooker
Select PRESSURE COOK and medium pressure. Set timer for 60 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening the lid
The congee should be creamy and smooth. If there is too much liquid or if the rice has not broken down enough select the SAUTE/SEAR function and simmer until the correct consistency is reached. If it is too dry add a little stock or water until the correct consistency is achieved
Add the butter and season with salt and white pepper
Serve with garnishes and a squeeze of lemon
Garnishes: For the cime di rappa, wash and roughly chop the cime di rappa, sprinkle with a little salt and sugar. Mix well and set aside to pickle
For the saffron oil, toast saffron in a small frypan then pour in enough grapeseed oil to cover the base of the pan. Season and set aside to infuse
For the prawns and crabs, heat the oil in a medium frypan. Coat the prawns and crab pieces in cornflour and fry in the oil until golden. Drain on paper towels. Reserve oil
For the fried shallots, fry the eschallots in the same oil used for the prawns and crab until golden. Drain on paper towels. Reserve oil
For the pangratatto, add butter, anchovies, chilli and garlic to reserved oil in frypan. Saute until garlic is soft then add the breadcrumbs and cook, stirring until golden and crunchy

Product

Breville - The Fast Slow Cooker

Slow Cook or Pressure Cook with All the Time in the World, or No Time At All. All cuts of meat can be cooked to melt-in-the-mouth, but how do you cook tender meat with all the time in the world, or no time at all?

It's all possible with the 'Fast Slow Cooker': a pressure cooker that’s also a slow cooker. Layer delicate flavours over many hours for succulent, melt-in-the mouth meals, or achieve the same results in no time when you’re under pressure.

Fully programmable, with integrated safety features so you can set and forget, the 'Fast Slow Cooker’s' 6 litre capacity is perfect for when friends drop in for dinner.

Slow food in the fast lane.

Learn more: breville.com.au

Customer Reviews

Crab & Prawn Congee

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Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

Chef

Mitch Orr - Head Chef Dukes Bistro

Mitch Orr is lauded as one of Australia's brightest young chefs and his culinary expression draws inspiration from his professional training in Italian cuisine.

Having worked at Buzo Trattoria and Wine Library in Woollahra Sydney he his now head chef at Dukes Bistro.

"At Dukes Bistro expect seasonal menus and a left-of centre approach to gastronomy."

dukesbistro.com.au

Breville have been workgin with some influential Australian Chefs, food bloggers and celebrites to inspire you to create delicicious restaurant quality dishes at home.