Khao tom goong

Method

1. 1 Peel the shrimp, then cook the shells with 700 ml of water for 15 minutes and strain to obtain the shrimp broth.
2. 2 Using water boiled from shrimp shells instead of chicken broth is a step in making a rich, sweet porridge without needing meat.
3. 3 Add the cooked rice to the broth along with the ginger slices and cook for 6 minutes.
4. 4 Sauté minced garlic in oil until lightly golden, then remove and set aside.
5. 5 Add the shrimp to the porridge for exactly 90 seconds, then turn off the heat immediately.
6. 6 Season with fish sauce, drizzle with garlic oil, then sprinkle with fried garlic, celery, green onions, pepper, and squeeze in some lemon juice.

With an appliance

• Microwave 30 min

  Replace step 1: Stir-fry shrimp shells with 700 ml of water in a deep bowl with a slightly open lid at 900 W for 10 minutes, then strain; let it simmer for about 5 minutes, the broth will evaporate less and you don't need to keep it boiling. In step 5, stir-fry the shrimp in the porridge at 700 W for 60 seconds, then let it rest for 30 seconds so the meat is just cooked, more succulent, and doesn't need stirring.