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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Sea worm porridge may sound unusual at first, but it promises to be an attractive porridge dish that is delicious and nutritious for the whole family to enjoy. Let’s cook with TasteVN right away!
Ingredients for Sea Worm Porridge For 4 people
Sticky rice 300 gr Sea worms 100 gr Oysters 200 gr Minced garlic 2 tablespoons Green onion 2 tablespoons (chopped) Salt 1 teaspoon MSG 1 teaspoon Cooking oil 2 tablespoons
How to choose fresh ingredients
How to choose fresh sea worms
- You should choose worms that are thick, large, uniform in size, have a creamy white color, and have the characteristic aroma of seafood.
- Do not choose sea worms that are white but flat and not thick, even if they look quite nice, as it is likely that they are low-quality worms treated with chemicals.
- If you are buying dried sea worms, you should look for stores and establishments that ensure they have a reputable name and quality. It is best to visit places near the sea, where they directly import sea worms for processing.
How to choose fresh oysters
- Always choose oysters with tightly closed shells, indicating they are still fresh.
- Try to pry open the oyster shell with your hands; if the shell easily separates, do not buy it, as the oyster is no longer fresh.
- Choose oysters that have a pointed tip on the shell, as they will have more meat and be fattier.
- Fresh oysters will be full of meat and contain a lot of liquid when opened.
How to prepare Sandworm Porridge
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Prepare Sandworms
When buying sandworms, wash them thoroughly, then use a knife to scrape off the outer skin of the sandworms, continue to open the belly of the sandworms and remove the intestines.
Wash the sandworms thoroughly with water several times, you can combine it under strong running water for more effective cleaning.
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Prepare Oysters
After buying oysters, soak them in clean water for 2 hours, use a large brush to scrub the mud on the outside from the oyster’s shell to the mouth of the oyster to clean it.
Remove the meat from the oysters, then wash the oysters with clean water again and let them drain.
How to properly prepare and open oysters
- After buying the oysters, you should soak them in clean water for 2 hours; the mud on the outside of the oysters will soften, then use a large brush to scrub from the oyster’s shell to the mouth of the oyster to clean.
- Scrub the oysters under running water; while scrubbing, the water will wash away the mud stuck on the oyster’s shell without needing to rinse again.
- Before opening the oysters, you should heat them for about 2 – 3 minutes, making them easier to open.
- Use a cloth to hold the oysters to avoid cutting your hands while opening; use scissors to cut the edge of the oyster shell and then gently separate it.
- Soak the oyster meat in diluted salt water or flour for about 3 – 5 minutes, then rinse with clean water to help eliminate the fishy smell from the oysters.
See details: How to clean and open oysters by hand simply and quickly at home
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Stir-fry sandworms and oysters
Place a pan on the stove and add 2 tablespoons of cooking oil to the pan. When the oil is hot, add garlic and sauté until fragrant, then gradually add the sandworms and stir-fry evenly over medium heat for about 1 minute.
Continue to add the oysters to the pan and season with about 1 teaspoon of monosodium glutamate and 1 teaspoon of salt, then stir-fry for an additional 2-3 minutes until the oysters are cooked.
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Cook the porridge
Wash the rice thoroughly and soak it in water for about 30 minutes.
Tip: Soaking the rice before cooking will help the rice cook faster and the grains will be fluffy and delicious.
Put a pot of water on the stove to boil, add all the rice into the pot and cook until the water boils again. Cover tightly and continue cooking on low heat for about 20 minutes.
Then add the sautéed sá sùng and oysters, stir gently, season to taste for the family, and cook for another 5 minutes before turning off the heat, sprinkle with green onions to complete.
Tip:- The porridge can burn at the bottom of the pot, so you should use a ladle to stir it regularly.
- If the porridge seems a bit thick, you can add water to ensure the rice grains can expand evenly.
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Final product
Sá sùng porridge is delicious, with the characteristic sweetness from sá sùng and the fatty meat of the oysters. This simple dish promises to provide a lot of nutrition for family members!
