Name: May Dragon Chinese Restaurants Shrimp Sizzling Rice Soup With Fresh Tomato Sauce Broth Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups ripe tomatoes, chopped; 4 cups chicken or vegetable stock; 3 tsp garlic cloves, minced; 1 tsp ginger, peeled and minced; 2 tbs light soy sauce; 1 tbs rice vinegar; 1 tsp sesame oil; 1 tsp sugar; 1 tsp salt; 1 tsp white pepper; 1 tbs cornstarch; 2 tbs cold water (for slurry); 1 lb raw shrimp, peeled and deveined (medium, tails on or off); 2 each eggs, lightly beaten; 1 cup sizzling rice (crispy puffed rice); 3 each scallions, thinly sliced (white and green separated); 3 tbs vegetable oil (for sizzling rice); 1 tsp cornstarch (to toss shrimp); 0.5 tsp salt (for shrimp); 0.25 tsp white pepper (for shrimp); 2 tbs fresh cilantro or Chinese celery (optional, chopped)

Method

Tomato Sauce Broth

1
Blanch and peel tomatoes (optional for a smooth sauce)
Score an X on the bottom of each tomato. Boil a small pot of water, drop tomatoes in for 20–30 seconds until skins start to split, then transfer to ice water. Peel skins and roughly chop. (If tomatoes are very ripe and thin-skinned you can skip blanching.)
2
Cook tomato base
Heat a 2-quart saucepan over medium heat. Add 1 tablespoon neutral oil (not listed above — use existing oil if needed) and sauté minced garlic and minced ginger for 30–45 seconds until fragrant. Add chopped tomatoes and 1/2 teaspoon salt and cook, stirring occasionally, until tomatoes break down, about 6–8 minutes.
3
Simmer with stock
Add the chicken or vegetable stock, soy sauce, rice vinegar, sugar, and white pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors.
4
Blend (for smooth broth)
Use an immersion blender directly in the pot or transfer the tomato mixture in batches to a blender and purée until smooth. Return to the pot and reheat to a simmer.
5
Finish and thicken
Mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry. Whisk the slurry into the simmering tomato broth and cook 1–2 minutes until slightly thickened. Stir in sesame oil. Taste and adjust seasoning with additional salt or soy if needed. Keep broth warm on the lowest heat.

Soup Assembly and Sizzling Rice

6
Prepare shrimp
Pat shrimp dry with paper towels. Toss shrimp with 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon white pepper until lightly coated. Set aside for 5 minutes.
7
Beat eggs and slice scallions
Lightly beat the eggs and separate scallion whites and greens. Slice whites thinly; reserve greens for garnish.
8
Fry sizzling rice (if making from raw rice)
If you don't have pre-made sizzling rice, heat 3 tablespoons vegetable oil in a small heavy skillet over medium-high heat. Add 1 cup of raw rice (jasmine or medium-grain) and stir fry until some grains begin to brown and puff slightly, about 4–6 minutes. Remove and spread on paper towels to crisp. (If using store-bought puffed rice, skip this step and warm it slightly in a 300°F oven for 3–5 minutes to crisp.)
9
Poach shrimp in broth
Bring the prepared tomato broth to a gentle simmer. Add the seasoned shrimp and the sliced scallion whites. Poach shrimp just until pink and opaque, about 2–3 minutes depending on size. Remove shrimp with a slotted spoon and keep warm.
10
Create egg ribbons
With the broth at a gentle simmer, slowly stream the beaten eggs into the pot while stirring the broth in one direction to form thin egg ribbons. Cook 30–45 seconds until set. Turn off the heat and stir in half of the chopped cilantro or Chinese celery if using.
11
Assemble bowls and add sizzling rice
Divide the sizzling rice evenly among 4 warmed bowls (about 1/4 cup per bowl). Place the reserved poached shrimp on top of the rice in each bowl.
12
Ladle hot tomato broth
Carefully ladle the hot tomato egg broth over the shrimp and rice in each bowl — the hot broth will cause the rice to sizzle and crackle.
13
Garnish and serve
Sprinkle scallion greens and remaining cilantro over each bowl. Add a few drops of sesame oil if desired and adjust salt to taste. Serve immediately so the sizzling rice remains crisp and provides a contrast to the broth.

Shrimp Sizzling Rice Soup With Fresh Tomato Sauce Broth Recipe

Ingredients

Tomato Sauce Broth

Soup Ingredients

Method

Tomato Sauce Broth

Blanch and peel tomatoes (optional for a smooth sauce)

Cook tomato base

Simmer with stock

Blend (for smooth broth)

Finish and thicken

Soup Assembly and Sizzling Rice

Prepare shrimp

Beat eggs and slice scallions

Fry sizzling rice (if making from raw rice)

Poach shrimp in broth

Create egg ribbons

Assemble bowls and add sizzling rice

Ladle hot tomato broth

Garnish and serve

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