Crab, prawn and fish head porridge

Overview

How to cook Crab, prawn and fish head porridge at home

Wash the rice.
Pour rice into a casserole with cold water and bring to a boil over high heat.
Wash the crab and tiger grouper fish heads and prepare them.
Cut open the backs of the prawns, remove their intestines and wash them.
Chop some ginger and coriander and set aside.
After the rice is boiled, always cook it over an open flame, stirring while cooking to prevent overflowing and sticking to the bottom. Cook until the rice blooms and the rice milk becomes thick.
At this time, you can put in the crabs and fish heads.
Add the sliced ginger together. The whole process is still cooked over high heat.
After cooking for two to three minutes, add the prawns.
The shrimps are ready.
Just add salt and coriander before serving.