Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai-spanish rice congee (chorizo and prawns rice soup). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Thai-Spanish rice congee (Chorizo and prawns rice soup) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Thai-Spanish rice congee (Chorizo and prawns rice soup) is something that I’ve loved my whole life.
Creamy, slightly salty, and thick like porridge, jook is a popular Chinese breakfast. Rice congee is comfort food with a capital 'C.' It's one of recipe developer Fong-Torres favorites, great when the weather is cold. Easy Spanish rice recipe with chunks of chorizo sausage made in one pot.
To get started with this recipe, we must first prepare a few components. You can have thai-spanish rice congee (chorizo and prawns rice soup) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Thai-Spanish rice congee (Chorizo and prawns rice soup):
- Take 1 cup cooked jasmine rice (or any rice you prefer)
- Make ready 2 cup vegetable stock or water
- Get 2 tbsp soy sauce
- Prepare 1 tbsp fish sauce
- Prepare 1 pinch ground Pepper
- Take 1-2 Spring onions (finely slices)
- Take A few stalk coriander
- Get 1 red chilli
- Prepare 1 cup small diced chorizo
- Prepare 1 cup prawns
- Prepare Crispy garlic
- Make ready 3-4 cloves garlic (crushed and finely chopped)
- Make ready 3-4 tbsp cooking oil
Congee is Chinese rice porridge, which can be served plain, sweet, or savory. Here are three ways to cook this classic dish. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency. One-pan rice dishes cooked in the oven are a boon for the busy cook.
Steps to make Thai-Spanish rice congee (Chorizo and prawns rice soup):
- Put stock or water in a saucepan, on medium heat.
- When the soup starting to boil add cooked rice and stir well.
- Add prawns in and seasoning with fish sauce and soysauce
- While the rice is cooking, On small pan, medium heat, place chorizo into the pan and fry until you start to see chorizo’s oil coming out.
- Making crispy garlic. On a small pan add vegetable oil leave it for a couple min until it medium hot then add garlic in. Stir consistently until garlic starts to turn golden and crippling. Turn heat off straight away.
- Plating time, pour your rice congee into a small bowl. Add some fried chorizo and chorizo oil on top. Add crispy garlic. Garnish it with finely slice spring onions, coriander, chilli and ground pepper.
Add the rice and turn to coat in the oil then add the stock and tomatoes with their juice. Cook brown rice according to packet instructions or reheat already cooked rice until piping hot. Transfer to a plate and set aside. Add chorizo and prawns, deglaze pan with sherry, then add stock and bring to a simmer. Note Calasparra is a short-grain Spanish rice available from select delicatessens; if it's unavailable, substitute another short-grain rice and adjust the cooking time accordingly.
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