Chinese Shrimp Soup

7 oz. / 200g rice

10.5oz / 300g shrimp, peeled

10.5oz./ 300g garden chrysanthemum

1 stalk celery, chopped fine

2 tbsps. chopped coriander leaves

1 tbsp. sesame oil

5-8 cups water

1 tsp.salt

1 tbsp. soy sauce, low sodium

1. Rinse rice well then put into a clay-pot with enough water to cover the surface of the rice, put the lid on and cook over low heat for about 30-40 minutes.

2. Put chopped celery and 1 tsp.salt into the clay-pot, mix well .(P1)

P1

3. Cover and continue to cook another 5 minutes, then add the coriander leaves and 1 tbsp.sesame oil (P2).

P2

4. Add shrimp and garden chrysanthemum back into the clay-pot, stir into 1 tbsp.soy sauce, mix well.

5. Cook for a further 3-5 minutes with the lid off, stirring occasionally to prevent sticking.

6. Dump into a bowl, when cool enough to handle, serve (P3).

P3