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Prawn and Chilli Soup

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Serves: 4
2 spring onions, trimmed
225g / 8 oz whole raw tiger prawns
750ml / 1 1/4 pint fish stock
finely grated rind and juice of 1 lime
1 tbsp fish sauce
1 red chilli, deseeded and chopped
1 tbsp soy sauce
1 lemon grass stalk
2 tbsp rice vinegar
4 tbsp freshly chopped coriander

To make spring onion curls, finely shred the spring onions lengthways. Place in a bowl of iced cold water and reserve.

Remove the heads and shells from the prawns leaving the tails intact. Split the prawns almost in two to form a butterfly shape and individually remove the black thread that runs down the back of each one.

In a large pan heat the stock with the lime rind and juice, fish sauce, chilli and soy sauce. Bruise the lemon grass by crushing it along its length with a rolling pin, then add to the stock mixture.

When the stock mixture is boiling add the prawns and cook until they are pink. Remove the lemon grass and add the rice vinegar and coriander.

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