(Hot and Sour Prawn Soup)
Serves 4-6
Ingredients:
500g medium-sized raw prawns
1 tbsp oil
2 tbsp red curry paste
2 tbsp tamarind concentrate
2 tsp ground turmeric
1 tsp chopped red chillies, optional
4 kaffir lime leaves, shredded
2 tbsp fish sauce
2 tbsp lime juice
2 tsp soft brown sugar
¼ cup (7g) fresh coriander leaves
Method:
- Remove the prawn heads and set aside. Peel and devein the prawns, keeping the tails intact and reserving the shells.
- Heat the oil in a large wok or pan. Add the prawn shells and heads and cook for 10 minutes over medium heat, tossing frequently, until the shells and heads are deep orange.
- Increase the heat and gradually add 1 cup (250ml) of water and the curry paste to the wok. Boil for 5 minutes, or until reduced slightly. Add 1.75 litres of water, simmer for 20 minutes, then strain, reserving the stock. Discard the heads and shells and return the stock to the wok.
- Add the tamarind concentrate, turmeric, red chilli and lime leaves to the wok. Bring the mixture to the boil and cook for 2 minutes. Add the prawns and cook for 5 minutes, or until the prawns turn pink. Stir in the fish sauce, lime juice and sugar. Pour into bowls and sprinkle with the coriander just before serving.
Nutrition per serve:
Protein 20g;
Fat 4;
Carbohydrate 2g;
Dietary Fibre 0g;
Cholesterol 125mg;
505 kj (120 cal)
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