Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, thai-spanish rice congee (chorizo and prawns rice soup). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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.
Thai-Spanish rice congee (Chorizo and prawns rice soup) is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Thai-Spanish rice congee (Chorizo and prawns rice soup) is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Thai-Spanish rice congee (Chorizo and prawns rice soup):
- Make ready 1 cup cooked jasmine rice (or any rice you prefer)
- Take 2 cup vegetable stock or water
- Get 2 tbsp soy sauce
- Prepare 1 tbsp fish sauce
- Make ready 1 pinch ground Pepper
- Take 1-2 Spring onions (finely slices)
- Prepare A few stalk coriander
- Make ready 1 red chilli
- Prepare 1 cup small diced chorizo
- Get 1 cup prawns
- Make ready Crispy garlic
- Make ready 3-4 cloves garlic (crushed and finely chopped)
- Take 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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