How to make Crispy Rice Soup -
Assorted vegetable soup finished with a crackle of crispy rice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fish (मछली), Rice Flour (चावल का आटा)
Cuisine : Chinese
Course : Soups
You can also find more Soups recipes like Chicken Meatball Soup Chicken And Spinach Soup Roasted Garlic and Tomato Soup Chunky Vegetable Soup
Crispy Rice Soup Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 2-3days
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Crispy Rice Soup Recipe
Fish 300 grams
Rice Flour 1 tablespoon
Garlic paste 1 tablespoon
Salt to taste
Lemon juice 2 tablespoons
Red chilli powder 2 teaspoons
Rice flour coarse 1/2 cup
Oil for deep-frying
Method
Step 1
To prepare the crispy rice, boil the rice in three cups of water till three-fourth done. Drain thoroughly and sun dry for two to three days.
Step 2
Keep in air tight container and use as and when required. Just before serving, heat sufficient oil in a kadai and deep-fry the sun dried rice. Drain and serve.
Step 3
To prepare the soup, heat oil in a wok and add cauliflower, carrot, celery, spring onion and salt and sauté for five to seven minutes.
Step 4
Add the vegetable stock, tomato, lettuce and allow it to come to a boil. Lower the heat and simmer for two to three minutes.
Step 5
Serve the soup hot garnished with the crispy fried rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
