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South East Asian Shrimp Stock

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“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
SERVES:
1
UNITS:
US

Ingredients Nutrition

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.

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