Sunday, 27 February 2011

Oriental Prawn Broth

This broth is a very light, fresh and different, with a slight chilli kick. I made this recipe from my experience of Thai and Chinese flavours.

Top tip: Any type of prawn will do, but cooked ones make for a quicker cooking time.

Serves 2


Cooked Prawns - 200g
Spring Onions - 6
Coriander - 1 handful
Sweet Chilli Sauce - 1tsp
Red Chilli - 1
Ginger - 1cm thinly sliced
Watercress - 1 small handful per person
Rice Wine Vinegar - 1tbsp
Sake - 2 tbsp
Soy Sauce - 1 tbsp
Brown Sugar - 1tsp
Star Anise - 1
Fish Sauce - 2 tsp
Chicken Stock - 500ml

1. Chop and deseed the chilli, and slice the spring onions.

2. In a saucepan, pour in the stock and add the fish sauce, star anise, sugar, sake, vinegar, ginger, chilli, sweet chilli sauce, and onions. Bring to the boil and let simmer for 5 minutes.

3. Remove the star anise (it's inedible!) and add the prawns. Heat through for a further 2 minutes.

4. Just before serving stir in the watercress and coriander.

Serve with my Thai Spiced Battered Chicken.

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