12 large shrimps, shelled and deveined; 1 lb Shanghai bok choy; 1 Tbsp chopped shallot;
8 cups homemade chicken broth (or store bought); salt and pepper to taste;
3 cups leftover cooked rice; 11/2 tsp extra virgin coconut oil, or any kind of oil but the coconut
oil is the best
Directions :
Clean and dry the shrimps with a paper towel. Marinate with 1 tsp oyster sauce, 1 tsp sesame
oil, salt and pepper. Cover with plastic wrap and put inside the refrigerator for at least 1/2 hour.
Wash and drain extra water from the Shanghai bok choy, cut into big pieces.
Mix the rice with the coconut oil, spread on a lined and oiled cookie sheet. Put inside a preheated
400F oven and bake for 20 to 25 minutes, or until the rice turned crispy and lightly browned. Stir
the rice once or twice during cooking for even browning.
Heat some oil in a soup pot over medium high heat, add the chopped shallot, cook about 1 minute,
add the shrimps. Fry until both sides turned pink, remove and set aside. Without washing the pot,
add the bok choy all at once, fry for about 2 minutes, add the chicken broth. Cover and bring to
a boil, take the lid off and turn the heat to medium. Continue cooking for another 2 minutes. Add
the shrimps back to the soup, turn the heat off when it boils again.
Take the rice out from the oven and arrange into 2 serving soup bowls. Arrange the bok choy on
top, then the shrimps, pour the soup over and serve.
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