Boiled Rice With Shrimp (Kaw-Tom Kung)

Ingredients of Boiled Rice
1. 1 – 2 cups cooked rice
2. 200 grams shrimp ( peeled, de-veined and cleaned and cut the head )
3. ¼ cup (Sliced) Coriander ( for sprinkle only )
4. ¼ cup fry garlic ( for sprinkle only )

Ingredients for Soup
1. 1 – 1 ½ litre water
2. 1 – 2 onion
3. 1 – 2 carrot (cut to thick 0.5 inch)
4. 200 – 300 grams crab (clean and cut to small)
5. 200 – 300 grams shrimp ( peeled, de-veined and cleaned but don’t cut the head )
6. ½ Coriander root (clean and minced)
7. 2 cloves garlic (minced)
8. 1 teaspoon pepper
9. 1 teaspoon salt
10. 1 tablespoon soy sauce
11. 2 tablespoons sugar

How to

Soup for stock
1. Add the water to the pod and heat up, when boiling, add minced coriander root, garlic, pepper, salt, soy sauce and sugar.
2. Add the onion, carrot, crab and shrimp, wait for boiling again, season and then leave on a low boiled for 2 – 3 hours or more.
Tip for Soup: If you want to have enhanced, leave on a low boiled for more 4 – 6 hours.

Boiled Rice
1. Add the water to the pod and heat up, when boiling add the shrimp into the boiling water for 5 – 6 minutes and scoop it.
2. Add the cooked rice into the boiling water and stir until boiling again and drain the boiling water.
3. Place the boiled rice into the bowl and place the shrimp on the top of boiled rice.
4. Warm soup and wait to boiling again and add in the boiled rice, sprinkle with fry garlic and coriander.
5. Finally season with sugar, fish sauce, dry flaked chili, or lime, and should balance taste before you eat.