鲜虾金汤响脆米Tiger Prawn in Golden Soup and Rice Crisps

长米泡水后过夜后沥干备用。鸿禧菇和豌豆分别略汆烫备用。Clean and soak long grain rice. Prepare seafood, oyster mushrooom and peas.

虾汤加入家乐浓缩鲜鸡汤及淡奶，适量鸡精粉调味后煮滚，倒入白饭再煮滚后勾薄芡，放入海鲜、鸿禧菇和豌豆备用。Bring soup base to a boil. Mix rice into soup and add in seafood, oyster mushroom and peas.

热锅加入半锅油，烧热油至200℃，将长米沿着锅缘慢慢倒入，炸至成型后以铲子拌开打松，续炸至金黄色捞起即成脆米。Oil a claypot and heat to 200℃. Slowly pour rice along the sides to fry till crispy and take out the rice crisps.

砂锅烧热倒入煮好的热龙虾汤、海鲜料及其他材料煮滚，上桌时趁龙虾汤和脆米都热时，将热脆米倒入即可，佐以葱花、芹菜和菜脯食用。In the claypot, bring the hot soup to a boil. Mix rice crisps, green onions, celery and preserved vegetables and serve.