Instructions: For when you finally burn out on hot and sour soup, heres a bonus!

Its relatively simple, except for the rice part and well worth the effort.

Press hot cooked rice into a thin layer (no more than 1/4 inch thick)

on a baking sheet. Place in a preheated 300F oven for 30 minutes.

Remove from the oven, turn the rice layer over, and return it to the oven for an additional 30 minutes.

Remove from oven, and when cool enough to handle, break into 3-inch pieces.

Shell, devein, wash and drain prawns. Dice prawns and place in a bowl. Add salt, sugar, soy, cornstarch and pepper; mix well. Cut Napa cabbage into 1-inch wide pieces.

Heat oil in wok to 325F

Meanwhile, bring chicken stock to a boil. Add prawns, peas and Napa cabbage. Return to a boil.

Deep fry rice patties in hot oil until golden brown (about 5 minutes).

Remove and drain on paper towels.

Pour the hot soup into a deep serving bowl and immediately add the rice patties. Both the rice patties and the soup must be as hot as possible to produce the sizzle.

If the timing isnt perfect, the soup can be reheated but the rice patties cannot. (This final step, which is quite showy, may be done at the table.)

Serve at once.

Makes 4 servings.

NOTE: The rice patties can be baked 2 weeks in advance, stored in an airtight container and refrigerated. They also can be frozen for up to 2 months.

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