Prawn and ginger congee

Name: 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