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.

Tasted like hot water to me in my life threatening condition, but the wife took a second helping – which means it wasn’t bad.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.