Put the water, chicken stock cube and cooked rice into pan. Bring it to boil, then simmer for 15 minutes.

Remove the pan from the heat.

Use an electric handheld blender to blend the rice soup for 30 seconds ( blend for 1 minute if you prefer a smoother consistency.

Return the pan back onto the hob, add the cooked prawns, sugar, light soy sauce and fish sauce. Then simmer for another 3 minutes.

Put the Prawn Congee into the serving bowl and top with a poach egg, spring onion, sliced cakoi/youteao and ground black pepper.