Ingredients
1tbspcanola oil
1tspginger
9shrimps,deveined, shelled
½carrot,cut into rounds
¼onion,sliced
1shiitake mushroom
1bok choy,cut into stem and leaves
½cupwater
¼cupchicken stock
2tbspsake
1tbspsoy sauce
1tspoyster sauce
½tbspcornstarch
½tbspwater
oil,for frying
1cupshort grain rice,cooked
Preparation
Add the canola oil and heat the pan over medium heat. Add the ginger and cook until fragrant.
Toss in the shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add water, chicken stock, sake, soy sauce, and oyster sauce, and bring it to a boil.
Add bok choy leaves and slurry, then bring to boil. Set aside.
Place a cup of rice onto a large piece of parchment paper and spread the rice. Put another piece of parchment paper on top and roll with a rolling pin.
Once it is flat, remove the parchment paper on top and heat it with the microwave for about 3 minutes in order to dry it. Place it on a cooling rack to cool.
Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl.
Fry the rice sheet in the mesh colander until golden brown.
Pour the warmed soup over the edible bowl while it is still hot, then serve and enjoy!
