Recipe - Sizzling Rice Soup

2 cup Hot, cooked shortgrain
white rice
One fourth pound Mediumsized prawns in the
shell
One half teaspoon Salt
One half teaspoon Sugar
One half teaspoon Thin soy sauce
1 teaspoon Cornstarch
ds Pepper
One half pound Napa cabbage
1 One half cup Oil for deep frying
1 qt Chicken stock
One half cup Fresh or defrosted frozen
peas

For when you finally burn out on hot and sour soup, here's a bonus!

It's relatively simple, except for the rice part and well worth the
effort.

Press hot cooked rice into a thin layer (no more than One fourth inch thick)
on a baking sheet. Place in a preheated 300F oven for 30 minutes.
Remove from the oven, turn the rice layer over, and return it to the
oven for an additional 30 minutes.

Remove from oven, and when cool enough to handle, break into 3inch
pieces.

Shell, devein, wash and drain prawns. Dice prawns and place in a
bowl. Add salt, sugar, soy, cornstarch and pepper; mix well. Cut Napa
cabbage into 1inch wide pieces.

Heat oil in wok to 325F

Meanwhile, bring chicken stock to a boil. Add prawns, peas and Napa
cabbage. Return to a boil.

Deep fry rice patties in hot oil until golden brown (about 5 minutes).
Remove and drain on paper towels.

Pour the hot soup into a deep serving bowl and immediately add the
rice patties. Both the rice patties and the soup must be as hot as
possible to produce the sizzle.

If the timing isn't perfect, the soup can be reheated but the rice
patties cannot. (This final step, which is quite showy, may be done
at the table.)

Serve at once.

Makes 4 servings.

NOTE: The rice patties can be baked 2 weeks in advance, stored in an
airtight container and refrigerated. They also can be frozen for up
to 2 months.

Source unknown.

Posted by Stephen Ceideberg; February 10 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip