Cooked rice soaked with flavorful broth and added with assortment of seafood. Definitely a comforting one pot meal on rainy days. Soup was so tasty and rich with all the natural seafood sweetness flavor.
Ingredients: (serves 3)
*Prawn broth:
Shells and head of 15 prawns
1 tomato - cut into wedges
4 slices Ginger
900ml Chicken Stock
1 tbsp Oil
*Others:
3 bowls of Cooked Rice
1-2 pcs Squid - cut into rings
6 pcs medium size Prawn - deshell with tail intact
2 pcs Flower Crab - cleaned & cut halves
1 tbsp Chinese Cooking Wine
Dash of White Pepper
Salt to taste
Spring onion (garnishing)
Method :
To Prepare prawn broth:
1. Saute ginger till fragrant. Add in prawn shells and toss till shells turns orange and aromatic. Add in tomato and continue to toss for about 1-2 mins till they turn slightly soft & mushy.
2. Add in chicken stock, bring to a boil and let it simmer for 30 mins on low heat.
3. Once cooked, discard all the shells. The tomato can remain in the soup.
To cooked the soup rice:
1. Add cooked rice into prawn broth. Let it boil for about 10 mins.
2. Add in flower crab and let it cook for 5 mins.
3. Then add in prawns and squid and cook another 4-5 mins.
4. Season with salt, white pepper and cooking wine.
5. Garnish with spring onions before serving. Serve hot.
Happy Cooking.