Instructions: Some chopped chilli padi, spring onions and parsley

Method:
HEAT oil and saute dried prawns until fragrant. Dish up.

Cook rice with 5 cups water in a deep saucepan until water has come to a boil. Add sauted dried prawns, mussels and ginger. Bring to a boil again and simmer until rice is puffed up.

Add seasoning and dish out porridge. Serve with salted egg and chilli padi.

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