Prawn and ginger congee

Ingredients

• 200g good-quality long-grain rice
• 3 tsp sea salt
• 1/2 tsp vegetable oil, plus extra for shallow-frying
• 2 1/2 litres fresh chicken stock
• 1 large knob ginger, peeled and finely cut into julienne strips
• 350g cooked prawn meat, cut into bite-sized pieces
• 2 tbsp store-bought crispy fried shallots, finely sliced
• 2 tbsp roasted peanuts, lightly crushed
• 2 tbsp spring onions, finely sliced
• 1 small handful coriander leaves
• 1 long red chilli, finely sliced
• soy sauce, to serve

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