How to cook rich, sweet, and nutritious sea urchin porridge for the family

How to make Sea Urchin Porridge (Cầu Gai)

• 1

  Prepare the ingredients

  After purchasing the sea urchin, use scissors to cut off the spines around the sea urchin shell, then cut in a circular shape at the mouth of the sea urchin. Pour out all the water inside and rinse thoroughly, then let it drain.

  Use a spoon to scrape out the roe (eggs) of the sea urchin into a bowl.

  Wash the scallions and chop them finely. Mince the shallots and garlic.

  

  

  
• 2

  Roast the rice, sauté the onions

  Place a pot on the stove, add the rice and roast it over medium heat, stirring constantly to avoid burning until the rice is evenly golden, then turn off the heat.

  Put a pan on the stove, heat 1 tablespoon of cooking oil, then sauté the shallots and garlic until golden.

  

  
• 3

  Cooking Sea Urchin Porridge

  Add water to the pot with roasted rice, cooking over high heat, with enough water to cover about one finger’s length. When the porridge boils, use a ladle to skim off the foam and reduce the heat.

  When the porridge is soft, add 1 teaspoon of salt, 2 teaspoons of seasoning, and 2 teaspoons of sugar. Stir in the sea urchin roe, then add chopped green onions. Finally, add fried garlic and onion, season to taste, and turn off the heat.

  Tip:

  • Do not cover the pot while cooking the porridge as this will cause it to overflow.
  • Depending on your preference for thick or thin porridge, adjust the amount of water accordingly.
  • When the porridge boils and the rice grains burst, add the sea urchin to avoid making the porridge smell fishy.
  • Do not stir too much as it will break the sea urchin roe.

  

  

  
• 4

  Final Product

  The sea urchin porridge is delicious, hot, and best enjoyed while blowing on it to cool it down. The sea urchin roe is soft, tasty, and nutritious. The porridge tastes even better when eaten with some fresh herbs or a bit of lime, chili, or fish sauce.