Uplifting Seafood Rice Porridge

I’d like to introduce to you my home-made Oriental “remedy” that’s nutritious & at the same time, stimulating & perks up any moods. This colouful dish attracts any fussy kids too.  You can also use this simple recipe when you’ve leftover rice & prepare it for breakfast the next morning.

Ingredients:

• 8 Medium Prawns
• 1 Fish Cake
• 1 Carrot (peeled & diced)
• 1 Onion (chopped)
• 2 slices of ginger
• 1½ litres Fish/Chicken Stock
• 2 bowls of fresh/leftover rice
• 1 tsp Olive oil
• 1 sprig of parsley
• 1 tsp salt
• 1 tsp Sesame oil
• Dried seaweed (soaked)
• Pepper to taste

Method:

1. Bring stock to boil & add carrots & onions. Simmer for 30 min.
2. Remove skin & shred ginger. Add to soup. Shell & devein prawns. Rinse thoroughly & set aside.
3. Cut fish cake into cubes.
4. Add olive oil & lightly pan-fry fish cakes to bring out the fragrance.
5. When ready to eat, add pawns, seaweed & salt to soup & bring to boil. Quickly lower fire when prawns turn pink.  Add pepper, sesame oil & pour onto rice with fish cake. Add parsley & serve piping hot.