Add half of the prepared paste to the cleaned prawns. Mix gently to coat each piece evenly. Let the prawns sit for a few minutes so they absorb the flavours without over-marinating.

In a large pot, combine rice, water, and the stock cube. Cook on medium heat until the rice softens well beyond its usual texture. Stir occasionally to prevent sticking and help release starch into the liquid.

Heat oil in a pan and add the marinated prawns. Cook briefly until they just begin to turn pink. Avoid overcooking at this stage, as they will cook further when added to the rice.

Add the cooked prawns, remaining paste, and soy sauce to the rice pot. Stir gently to distribute everything evenly. Let the mixture simmer so the flavours blend while the texture thickens slightly.

Turn off the heat and cover the pot with a lid. Allow the congee to sit undisturbed. This resting time helps deepen the flavour and improve the overall consistency.

Slice the remaining garlic cloves and fry them in oil until the edges turn lightly golden. This step adds a crisp element and aromatic finish to the dish.

Ladle the congee into bowls. Drizzle garlic oil on top and scatter fried garlic along with fresh coriander leaves before serving.