Crispy Rice Soup recipe - ingredients, nutrition and when to eat it
This dish is made by pouring a warm sauce filled with shrimp, squid, and vegetables over crisp baked rice.
This dish is made by pouring a warm sauce filled with shrimp, squid, and vegetables over crisp baked rice. The sizzling sound when the sauce hits the rice, along with the crunch and tender seafood sauce, makes it a satisfying lunch or dinner.
Chinese · 30 minutes to cook
Tips: Bake the crispy rice just before pouring on the sauce so it stays crunchy longer.
Tips: Stir the starch slurry once more before adding it so the starch settled at the bottom of the pan is evenly mixed in.
Tips: Squid and scallops can become tough if simmered too long, so cook them briefly after the sauce comes to a boil.
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Ingredients (1 serving)
- Scorched rice — 1 sheet
- Shrimp — 4 pc
- Squid — 0.3 pc
- Scallops — 2 pc
- Napa cabbage — 1 handful
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Mushrooms — 0.5 handful
- Green onion — 0.3 pc
- Garlic — 1 pc
- Cooking oil — 1.5 tsp
- Oyster sauce — 2 tsp
- Soy sauce — 1 tsp
- Potato starch — 2 tsp
- Water — 1 cup
- Ground black pepper — 1 pinch