|1 litre / 1 3/4 pint fish stock
Juice of 1/2 lime
2 tbsp rice wine or sherry
1 leek, sliced
2 shallots, finely chopped
1 tbsp grated fresh ginger
1 fresh red chill, deseeded and finely chopped
225g / 8 oz raw prawns, peeled and deveined
225g / 8 oz live scallops, shucked and cleaned
1 1/2 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
salt and pepper
Put the stock, lime juice, rice wine, leek, shallots, ginger and chilli in a large saucepan.
Bring to the boil over a high heat, then reduce the heat, cover and simmer for 10 minutes.
Add the prawns, scallops and parsley, season with salt and pepper and cook for 1-2 minutes.
Remove the pan from the heat and ladle the soup into warmed serving bowls. Garnish with chopped
parsley and serve.