South East Asian Shrimp Stock

Submitted by dk683

"This recipe is another one of those which came to me while rummaging about in my cupboard seeing what ingredients I had. This is great served with white rice on a cold winters days."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 1

ingredients

• For the Stock

• 118.29 ml cooked shrimp
• 1 inch fresh ginger, sliced finely
• 1 garlic clove, sliced finely
• 1.23 ml dried chili
• 9.85 ml vegetable oil
• 2 scallions, chopped
• 1 lime, zested and juiced
• 473.18 ml low sodium chicken broth
• 4.92-9.85 ml fish sauce
• 29.58 ml cilantro, chopped

• For the Rice

• 59.14 ml white rice, jasmine of basmati
• 177.44 ml cold water
• 4.92 ml rice vinegar

directions

1. For the Stock:.
2. Fry the ginger, garlic, chili and lime zest in the vegetable oil until golden. Put the shrimp in and stir until they have been warmed through. NOTE: If you want, you could buy raw shrimp, cook them in a little oil and then add them to the stock.
3. Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions.
4. Serve in bowls with the cilantro sprinkled on top.
5. For the Rice:.
6. Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer.
7. Cook for 15-20 minutes, or until all the water is absorbed. Mix in 1 teaspoons rice vinegar with a wooden spoon or spatula and serve.