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Sizzling Rice Soup

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 at 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.


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