Rice Soup with Shrimp Dumplings

I’m not well today - probably the flu. But that doesn’t stop me from cooking. No siree, it doesn’t. So, after making the rice for the ‘How to cook’ series (next post), I was wondering how to use it, besides the obvious curry route.

So… chopped some spring onions and carrots and put them in a pan with hot oil. Added some ginger-garlic paste, sauteed and then threw in the rice and mixed well. Defrosted some frozen assorted seafood I found in the freezer (shrimp, mussels and squid) and tossed that in as well. Reserved the shrimp. Added some fish stock and brought it to a boil, then reduced to a simmer. While the soup was coming to a boil, kneaded a little dough with some flour, beaten egg, baking powder, salt and the shrimp. Made little balls of the dough and slipped them into the simmering soup. A dash of vinegar and soya later, it was ready to eat.