South East Asian Shrimp Stock

• For the Stock
• 1/2 cup cooked shrimp
• 1 inch fresh ginger, sliced finely
• 1 garlic clove, sliced finely
• 1/4 teaspoon dried chili
• 2 teaspoons vegetable oil
• 2 scallions, chopped
• 1 lime, zested and juiced
• 2 cups low sodium chicken broth
• 1 -2 teaspoon fish sauce
• 2 tablespoons cilantro, chopped
• For the Rice
• 1/4 cup white rice, jasmine of basmati
• 3/4 cup cold water
• 1 teaspoon rice vinegar

1. For the Stock:.
2. Fry the ginger, garlic, chili and lime zest in the vegetable oil until golden. Put the shrimp in and stir until they have been warmed through. NOTE: If you want, you could buy raw shrimp, cook them in a little oil and then add them to the stock.
3. Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions.
4. Serve in bowls with the cilantro sprinkled on top.
5. For the Rice:.
6. Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer.
7. Cook for 15-20 minutes, or until all the water is absorbed. Mix in 1 teaspoons rice vinegar with a wooden spoon or spatula and serve.

stock, shrimp, ginger, garlic, dried chili, vegetable oil, scallions, lime, chicken broth, fish sauce, cilantro, rice, white rice, cold water, rice vinegar

Taken from www.food.com/recipe/south-east-asian-shrimp-stock-350945 (may not work)