Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Hot, cooked short-grain
-white rice
1/4 lb Medium-sized prawns in the
-shell
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Cornstarch
ds Pepper
1/2 lb Napa cabbage
1 1/2 c Oil for deep frying
1 qt Chicken stock
1/2 c Fresh or defrosted frozen
-peas

For when you finally burn out on hot and sour soup, here's a bonus!

It's relatively simple, except for the rice part and well worth the
effort.

Press hot cooked rice into a thin layer (no more than 1/4 inch thick)
on a baking sheet. Place in a preheated 300F oven for 30 minutes.
Remove from the oven, turn the rice layer over, and return it to the
oven for an additional 30 minutes.

Remove from oven, and when cool enough to handle, break into 3-inch
pieces.

Shell, devein, wash and drain prawns. Dice prawns and place in a
bowl. Add salt, sugar, soy, cornstarch and pepper; mix well. Cut Napa
cabbage into 1-inch wide pieces.

Heat oil in wok to 325F

Meanwhile, bring chicken stock to a boil. Add prawns, peas and Napa
cabbage. Return to a boil.

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

Pour the hot soup into a deep serving bowl and immediately add the
rice patties. Both the rice patties and the soup must be as hot as
possible to produce the sizzle.

If the timing isn't perfect, the soup can be reheated but the rice
patties cannot. (This final step, which is quite showy, may be done
at the table.)

Serve at once.

Makes 4 servings.

NOTE: The rice patties can be baked 2 weeks in advance, stored in an
airtight container and refrigerated. They also can be frozen for up
to 2 months.

Source unknown.

Posted by Stephen Ceideberg; February 10 1992.

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