South East Asian Shrimp Stock - cooking recipe

Ingredients

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

Preparation

For the Stock:.
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.
Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions.
Serve in bowls with the cilantro sprinkled on top.
For the Rice:.
Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer.
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.