Seafood Clay Pot Congee is a classic Chaoshan late-night dish. The rice is soft and blooming, the shrimp and crab are sweet and fresh, and the broth is thick and rich. With three key ingredients—dried scallops, preserved winter vegetables, and peanut butter—and shrimp oil rendered from the shrimp heads, the umami is fully infused into the congee. One bite and it’s incredibly fresh. Garnished with cilantro and celery, it’s warm and satisfying.
🌴 Ingredients:
· 1 cup rice (short-grain or jasmine rice for a softer texture)
· 200g fresh shrimp (deveined, reserve the heads)
· 1 crab (swimming crab or flower crab, cleaned and cut into pieces)
· 100g clams (purged of sand, optional)
· A small handful of dried scallops (soaked until soft, a key ingredient)
🌴 Aromatics:
· 1 large piece of ginger (shredded)
· 1 section of scallion (cut into sections)
· A small bunch of cilantro (cut into sections, for garnish)
· 1 tsp preserved winter vegetables (a Chaoshan specialty, adds umami and saltiness)
· 1 stalk celery (finely chopped, for garnish)
🌴 Seasonings:
· 1 tbsp cooking wine (for marinating the shrimp)
· A pinch of white pepper powder
· 1 tbsp fish sauce (for umami, replaces salt)
· 1 tsp peanut butter (the soul of the dish, adds richness and thickness)
· A few drops of sesame oil (for finishing)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Rice
Rinse the rice and mix with a little cooking oil and salt. Let it sit for 10 minutes. ⚠️ Note: This makes the congee smoother and helps the grains bloom. - Prepare the Seafood
Devein the shrimp and butterfly them, reserving the heads. Marinate the shrimp with cooking wine and a pinch of white pepper for 10 minutes. Clean the crab, remove the gills, and cut into pieces. Purge the clams and wash them. Soak the dried scallops until soft. ⚠️ Note: Butterflying the shrimp helps them absorb flavor. Never discard the shrimp heads—they’re the key to making shrimp oil. Keep the crab roe when cutting, as it adds richness to the congee. - Make the Shrimp Oil
Heat oil in a pan. Add the shrimp heads and stir-fry over medium-low heat until they release red oil and become fragrant. Remove and discard the shrimp heads, reserving the shrimp oil. ⚠️ Note: Shrimp oil is the core of the umami in Chaoshan clay pot congee—don’t skip this step. - Cook the Congee Base
Pour plenty of water into a clay pot and bring to a boil. Add the marinated rice and dried scallops, along with the ginger shreds and scallion sections. Pour in the shrimp oil. Bring to a boil, then reduce to low heat. Stir occasionally to prevent sticking. Simmer for about 30 minutes until the rice blooms and the congee thickens. ⚠️ Note: Add enough water at once; don’t add more midway. Stirring constantly keeps the congee smooth and prevents sticking. - Add the Crab
Once the congee base is ready, add the crab pieces first and simmer over low heat for 5 minutes to infuse the congee with their flavor. ⚠️ Note: Crab takes longer to cook, so add it first. - Add the Shrimp and Clams
Add the shrimp and clams, and simmer for another 3-5 minutes until the shrimp curl and change color and the clams open. ⚠️ Note: Shrimp and clams cook quickly; overcooking makes them tough. Discard any clams that don’t open. - Season and Serve
Add 1 tbsp fish sauce, 1 tsp peanut butter, and a pinch of white pepper. Turn off the heat, sprinkle with cilantro, celery, and preserved winter vegetables, and drizzle with sesame oil. Serve hot. ⚠️ Note: The peanut butter makes the congee richer and smoother. Add the preserved vegetables and celery at the very end for the best aroma.
💡 More Delicious Recipes:
If you enjoy this comforting and savory seafood congee, you should also try my [Sliced Fish Congee] for another silky and soothing bowl.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Mix the rice with a little oil and salt for a smoother congee. Rendering shrimp oil from the shrimp heads is the core of the umami—don’t skip it. Dried scallops are a key ingredient; soak them and cook them with the rice. Stir constantly while cooking to prevent sticking. Add enough water at once. Add the crab first since it takes longer to cook, and add the shrimp and clams last to keep them tender. Peanut butter adds richness, and preserved vegetables and celery add the final touch of flavor.
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