soup with rice, prawns and egg (2 pp)
100 gr rice
500 ml chicken stock (see recipe)
3 cm ginger
1/2 tsp pepper
1 tbsp coriander leaves, chopped
1 tbsp celery, chopped
2 tbsp oil
Pound or grind the ginger fine into a paste. Heat in a pan the chickenstock. Add the rice, the ginger and cook it for 10 minutes. Clean the prawns.
Heat in a wok the oil and fry the prawns until cookes. Boil the egg soft. Mix the prawns, the celery, the pepper and the coriander with the rice soup and break the egg on top. Serve.