Prawn porridge

Ingredients (serves 4):
2 cups rice
1 litre chicken stock
1 tub silken tofu, diced
3 tbsp vegetable oil, for frying
1 tbsp chopped garlic
1 tbsp preserved soya beans, mashed
1 kg medium-sized prawns, shelled and diced
coriander leaves, to garnish

Method:
1. For porridge, boil rice in chicken stock.
2. While porridge is cooking, fry diced tofu in vegetable oil until golden brown. Remove from oil with slotted spoon.
3. Use the same oil, fry garlic with mashed soya beans until fragrant.
4. Add diced prawns and stir-fry until pink and cooked. Mix in fried tofu.
5. Serve porridge in individual bowls topped with prawns and tofu. Garnish with fresh coriander leaves.

Tips:
For added spice, stir in a teaspoonful of chopped fresh chillies into each bowl of porridge.

Recipe source: Simply Her magazine