Xifan

Shanghai-style thin rice porridge topped with pickled mustard greens, pork floss, and a drizzle of chili oil.

Ingredients

• 600g large prawns
• 2 cups jasmine rice
• 2 tsp grated fresh ginger
• a pinch of star anise
• 1/4 cup neutral vegetable oil
• a generous handful of carrots
• a handful of fresh chives, chopped
• oyster sauce, to taste
• 1 cup pork stock
• 1/2 tsp doubanjiang (chili bean paste)
• 2 scallions, chopped

Instructions

1. 1

   Gather and prep the wonton wrappers and ground pork, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and scallions, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the ground pork, season with five-spice powder, and cook until just done, about 30 mins.

5. 5

   Warm the wonton wrappers alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the wonton wrappers and spoon the cooked mixture over the top.

7. 7

   Drizzle with toasted sesame seeds and finish with a sprinkle of chives.

8. 8

   Serve immediately while everything is warm.

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