Title: Sizzling Rice Soup
Categories: Vegetable Chinese
Yield: 4 Servings
| 2 | c | Hot cooked rice (short grain |
| 1/4 | lb | Raw prawns |
| 1/2 | c | Frozen peas (defrosted) |
| 4 | c | Chicken stock |
| 1 1/2 | c | Oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/2 | ts | Light soy sauce |
| 1 | ts | Cornstarch |
| 1 | ds | Pepper |
Press hot cooked rice into a thin layer (1/4" or less) on a cookie sheet.
Bake @ 350 F for 1 hour. Break rice into 3" squares. Shell, devein and wash
prawns; the dice and flavor with the salt,sugar,soya,cornstarch, and
pepper. Bring chicken stock to boil. Add prawns and peas and return to
boil. Heat oil to 325 F and deep-fry rice for 5 min. or until golden brown.
Drain. Pour soup in a deep serving bowl and immediately put in the
deep-fried rice while it is still very hot. The soup and rice must be done
at the same time or there won't be any sizzle. For show, have your guests
seated, the bowl of rice on the table, then bring the hot rice and watch
their astonishment when you put the rice in. Alway good for laughs all
around. Enjoy. Dennis Eureka, CA