Dive into the vibrant flavors of authentic Chinese cuisine with our recipe for Sizzling Rice Seafood Soup. This comforting yet exciting dish combines the satisfying crunch of toasted rice with a rich, savory seafood broth, creating a symphony of textures and tastes. Imagine the delicate sweetness of shrimp mingling with the firm bite of fish, all enveloped in a fragrant, slightly spicy broth that warms you from the inside out. The secret lies in achieving the perfect level of crispiness for the rice, a crucial element that elevates this soup from ordinary to extraordinary.
This recipe walks you through each step, ensuring you can recreate this restaurant-quality dish in your own kitchen. From preparing the aromatic broth to perfectly crisping the rice, we'll guide you through the process, revealing the simple techniques that make all the difference. Get ready to impress your friends and family with this flavorful and satisfying Sizzling Rice Seafood Soup; let's get started!
Tools Needed
- Saucepan
- Baking pan
- Parchment paper
- Scissors
- Knife
- Paper towels
- Serving plate
- Instant-read thermometer
Ingredients
- Rice (Jasmine, sushi, or glutinous): 1 1/2 cups
- Water: 2 cups
- Salt: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Ground black pepper: to taste
- Whole shrimps: 300g
- Squid tubes: 2
- Scallops
- Carrot: 1
- Bok choy
- Mushrooms (oyster mushrooms)
- Garlic: 3 cloves
- Ginger: 1/2 inch
- Shallot: 1
- Soy sauce
- Oyster sauce
- Tomato paste
- Cooking oil
- Cornstarch: 1 tablespoon
- Water for cornstarch slurry: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare Crispy Rice and Seafood
- Wash rice several times and drain thoroughly. Cook rice in a saucepan with 2 cups of water until cooked through. Fluff the grains and season with salt, garlic powder, and black pepper.
- Spread the cooked rice evenly in a parchment paper-lined baking pan, press down firmly. Bake at 200°F (93°C) for 3 1/2 hours, opening the oven door every 30 minutes to release steam.
- Once the rice is fully dried and hard, remove from oven and break into bite-sized pieces. Store in an airtight container at room temperature for up to 6 months.
- Clean and devein the shrimp, cut open the squid tubes creating a criss-cross pattern, and pat scallops dry with paper towels. Season seafood with salt, pepper, and a drizzle of cooking oil.
- Slice the carrot, tear bok choy leaves, slice mushrooms, mince garlic, and slice ginger and shallot.
Step 2. Make the Seafood Broth
- Heat oil in a pan. Sear seafood until golden brown, removing each type as it cooks. Set aside.
- Add more oil to the same pan. Sauté garlic, ginger, and shallot until fragrant. Add shrimp heads and shells, cooking until pink and releasing their oils. Season with soy sauce, oyster sauce, and tomato paste.
- Pour in 2 cups of hot water, bring to a simmer, and cook for a few minutes. Remove the shrimp heads and shells.
Step 3. Assemble and Thicken the Soup
- Add carrots, mushrooms, and bok choy to the shrimp stock. Return the cooked seafood to the pot. Stir in a cornstarch slurry (cornstarch mixed with water) to thicken the soup.
Step 4. Fry Rice and Serve
- Heat oil to 400°F (204°C). Deep fry the rice crackers for 30-40 seconds until golden brown.
- Pour the hot seafood soup over the fried rice crackers and serve immediately.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Avoid using basmati and brown rice for the crackers as their grains don't stick together well.
- Don't use tin foil for baking the rice crackers, it will stick.
- If making on a budget, use a frozen seafood mix instead of purchasing individual types.
- Serve the soup immediately over the crackers to retain the crunchiness.
Nutrition
- N/A
FAQs
1. Can I use frozen seafood for this recipe?
Yes, you can! Just make sure to thaw it completely and pat it dry before adding it to the soup. Frozen seafood may release more water, so adjust cooking time as needed.
2. What kind of rice is best for the crispy rice?
Short-grain rice, like sushi rice, works best as it becomes nice and crispy when toasted. Avoid long-grain rice, as it tends to become mushy.
3. How can I make the soup spicier?
Add more chili garlic sauce or a pinch of red pepper flakes to taste. You could also add some finely chopped fresh chilies for extra heat.
This Crispy Rice Seafood Soup recipe is a delightful journey into the heart of Chinese cuisine, offering a unique blend of textures and flavors that will leave you wanting more. From the satisfying crunch of the rice to the rich seafood broth, each bite is a celebration of culinary artistry. Now that you've mastered this recipe, invite your friends and family to share in this delicious and memorable experience.