Sizzling rice seafood soup

Wash 1.5 cups jasmine rice several times and drain thoroughly.

Bring the rice and 2 cups water to a simmer over high heat, watching that it does not overflow; cover, turn to low and cook 15 minutes more.

Fluff the rice and mix in 0.5 tsp salt, 0.5 tsp garlic powder and black pepper to taste.

Line a baking pan with parchment (not foil, which sticks), spread the rice and press it down tightly to about a third of an inch thick.

Put into an unpreheated oven at 200 degrees Fahrenheit and dry for 3.5 hours, opening the door every 30 minutes to release steam.

Remove the parchment and break the dried rice into bite-sized pieces; store sealed at room temperature up to 6 months.

Tear the heads off 300 g whole shrimp, cut the backs open with scissors, peel and devein; keep heads and shells.

Cut the squid tubes open and score parallel diagonal lines half deep on the inside, then the opposite direction for a crisscross.

Pat scallops dry with paper towels.

Season the seafood with 0.5 tsp salt, black pepper and a drizzle of oil; mix.

Peel and slice a carrot; trim bok choy, separate the leaves and slice roughly; tear oyster mushrooms into bite-sized pieces.

Finely dice 3 cloves garlic, thinly slice half an inch of ginger and 1 shallot.

Sear the seafood in a drizzle of oil over high heat until golden brown, removing the squid as soon as it curls and the shrimp and scallops when coloured.

Add another drizzle of oil, the garlic, ginger, shallot and the shrimp heads and shells; stir a few minutes over low heat until the heads turn pink and release orange fat.

Season with soy sauce, oyster sauce and tomato paste; on high heat pour in 2 cups hot water.

Cover and simmer on low a couple of minutes; strain out the solids with a sieve.

Add carrot, mushrooms, bok choy and the seafood; stir 30 to 40 seconds. Stir in 1 tbsp cornstarch mixed with 1 tbsp water until thickened; adjust salt.

Heat oil to 400 degrees Fahrenheit and deep fry the rice crackers, stirring gently, 30 to 40 seconds until golden brown.

Put the crackers on a serving plate and immediately pour the hot soup over them; eat at once.