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Creamy Oat Bowl With Shiitake And Prawns

Quiche 'n' Tell
Asian-style, creamy oat porridge topped with soy-sauteed shiitake mushrooms, chilli-ginger prawns and pickled vegetables
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 4


For the porridge

  • 180 g quick cooking rolled oats
  • 200 ml coconut milk
  • 150 ml soaking water from the mushrooms
  • 100 ml plain water more or less as needed
  • Salt

For the prawns

  • 200 g fresh prawns cleaned and de-veined
  • 1 tbsp gochujang paste
  • 1/2 tsp grated garlic
  • 2 tsp grated ginger
  • 2 tbsps oil

For the mushrooms

  • 4-5 dried medium sized shiitake mushrooms
  • 1 garlic clove sliced
  • 1 tbsp dark soy
  • 2 tsp rice wine vinegar
  • 2 tsp oil

For the pickled vegetables

  • 2-3 small red radishes finely diced
  • 1 medium cucumber finely diced
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tbsp any white vinegar

For the garnish

  • 2 spring onions finely chopped


  • Mix the prawns with garlic, ginger and gochujang paste and marinate for 20 minutes.
  • Soak the mushrooms, covered in 100 ml boiling water for 30 minutes.
  • Toss the cucumber and radish in vinegar, sugar and salt and leave to cure, covered in the fridge.
  • After 30 minutes, slice the mushrooms removing their stalks.
  • Heat oil in a pan on medium heat and put in the garlic with the mushrooms. Cook for a minute, then add the soy and the rice wine vinegar. Cook for another 2-3 minutes till the mushrooms have soaked up all the liquid and appear browned. Transfer to another bowl and set aside.
  • In the same pan heat 2 tablespoons of oil and saute the marinated prawns along with the marinade on medium heat.
  • Cook for 7-10 minutes or until the prawns are cooked and opaque but still juicy. Set aside.
  • In a large pot pour in the coconut milk, the soaking water from the mushrooms and half the plain water. Season with salt.
  • Add the rolled oats stirring to dissolve any lumps. Bring to a boil, lower the heat and cook till creamy in consistency. Add more water if required during the cooking.
  • Pour equal amounts of porridge in to the serving bowls and top with the prawns, mushrooms and pickled vegetables arranged in individual heaps. Pour over any sauce from the prawns.
  • Sprinkle with spring onions and serve.


Adapted from Ali Conklin's recipe on Food 52