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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

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


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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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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