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Rice and Prawn Soup     HT  SP  Korean  50mins

Serves 4     Hot  Seafood  Shellfish  Soup  Korea  Asia  Asian  Gluten Wheat Dairy Free  Eggless

Ingredients
225g/8oz White Rice
1 tbsp Sesame Oil
225g/8oz Cooked Prawns (Shrimps), shelled
1 tbsp Rice Wine
1.5L/50fl.oz. Water
Salt

Instructions

1. Place the rice in a bowl, cover with cold water and leave to soak for 20 minutes.

2. Drain the rice well and set aside.

3. Heat the sesame oil in a large saucepan, add the prawns and rice wine and sauté gently for 2-3 minutes, stirring.

4. Add the rice and continue to stir-fry for 1 minute.

5. Add the water and salt to the saucepan, bring to the boil, stir well then reduce the heat, partially cover and cook over a medium heat for 15-20 minutes or until the rice is very soft and the mixture has thickened. Stir from time to time during the cooking period. Serve hot.
 

 

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