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Singing Rice, Tomato, and Shrimp Soup


Serves 4

2 cup cooked white rice-hot
1/4 pound cooked salad shrimp
1 can whole bamboo shoots sliced into thin rounds
1 can mushrooms
2 cups chicken stock
2 cups tomato juice
1 tablespoon soy sauce
1 tablespoon lemon juice
1 cup frozen peas

Preheat oven to 300 deg F.

Press hot cooked rice into a thin rice patties (1/8-1/4 inch thick) on a baking sheet. Bake 30 minutes. Remove from oven, turn the rice over, and return it to the oven for an additional 30 minutes. Remove from oven.

Heat oil in wok. Deep fry rice patties in hot oil until golden brown (about 5 minutes). Remove and drain on paper towels in the warm oven.

Place stock and tomato juice in a saucepan and bring to a boil. Add bamboo shoots, mushrooms, soy sauce, lemon juice and peas and heat thoroughly.

Place the hot rice patties in a serving bowl and pour the hot soup over them at the table. Listen to them sing!




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.