4 cups cooked leftover rice
\n500 g seafood of choice (crabs, prawns, scallops, lobster, fish, etc)<\/p>\n
1 tsp vegetable oil
\n1 tsp sesame oil
\n500 g prawn heads & shells (optional)
\n5 cloves garlic (minced)
\n2 inch ginger (julienned)
\n8 cups chicken stock
\n1 tbsp mushroom powder seasoning or fish bouillon cube
\n1 tsp fish sauce
\n1 tsp salt (to taste)
\n1\/2 tsp ground white pepper (to taste)<\/p>\n
1 medium carrot (diced)
\n1 celery (diced)
\n1 cup corn kernels (fresh or frozen)
\n2 tbsp Goji berry
\n2 tbsp scallion (chopped)<\/p>\n
1\/2 cup\u00a0cooked rice
\noil for frying<\/p>\n
3\u00a0large\u00a0eggs
\n1\/4 tsp\u00a0salt
\n1\/8\u00a0tsp\u00a0ground white pepper<\/p>\n
To make broth, add both oils into a large pot on medium high heat.
\nWhen hot, add prawn shells (if using), fry till they change colour, remove then add garlic & ginger.
\nFry for 2 mins, add chicken stock, seasoning or bouillon & bring to a boil.
\nLower heat to a simmer, add seafood, carrot & celery, cook for 10 mins until seafood is half cooked.
\nAdd corn, Goji berry, fish sauce, salt & pepper, cook until seafood is fully cooked & vegetables are tender.
\nTaste to adjust seasoning & set aside.
\nFor crispy rice, scatter chilled rice into pan with very hot oil over high heat (rice should float, puff up & clump together), cook golden brown & crispy & transfer onto kitchen towel to drain excess oil.
\nBeat eggs, salt & pepper until foamy, pour eggs through a strainer into the oil used earlier, fry, separate into chunks & transfer onto kitchen towel.
\nTo assemble, add enough rice into a serving plate or bowl, ladle enough soup, seafood & vegetables, sprinkle with crispy rice & rice, garnish with chopped scallions & serve with sliced chillies in soy sauce (optional). Serve hot & enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 4 cups cooked leftover rice 500 g seafood of choice (crabs, prawns, scallops, lobster, fish, etc) Broth 1 tsp vegetable oil 1 tsp sesame oil 500 g prawn heads & shells (optional) 5 cloves garlic (minced) 2 inch ginger (julienned) 8 cups chicken stock 1 tbsp mushroom powder seasoning or fish bouillon cube 1…<\/span><\/p>\n","protected":false},"author":2,"featured_media":4788,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[94,7,33],"tags":[],"class_list":["post-4787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crab","category-main-dishes","category-rice"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=4787"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4787\/revisions"}],"predecessor-version":[{"id":15265,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4787\/revisions\/15265"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/4788"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=4787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=4787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=4787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}