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Prawn soup
By : Method
- Combine the prawns, garlic and 2 tbsp of fish sauce. Marinate for 30 minutes.
- Heat oil; add onions and lemon rind - soften slightly.
- Add sugar and tomatoes; continue cooking for three minutes.
- Stir in pineapple followed by stock, tamarind and 2 tbsp of fish sauce. Simmer for five minutes.
- Stir in prawns, bean sprouts and chillies and cook for a further few minutes. Re-season.
- Serve hot garnished with mint sprigs and spring onion slices.
Image: Flickr/creativecommons miriam kato
Ingredients:
450 gm large prawns, shelled and de-veined
3 tsp chopped garlic cloves
4 tbsp fish sauce
Salt and pepper
4 tbsp vegetable oil
2 onions,- sliced
Grated rind of 3 lemons
4 tbsp jaggery
2 large tomatoes, peeled and chopped
1/2 ripe pineapple,- chopped
1 litre fish stock, prepared from the prawn shells
4 tbsp tamarind, strained after being soaked in water
2 tbsp bean sprouts
4 red chillies - deseeded and chopped
450 gm large prawns, shelled and de-veined
3 tsp chopped garlic cloves
4 tbsp fish sauce
Salt and pepper
4 tbsp vegetable oil
2 onions,- sliced
Grated rind of 3 lemons
4 tbsp jaggery
2 large tomatoes, peeled and chopped
1/2 ripe pineapple,- chopped
1 litre fish stock, prepared from the prawn shells
4 tbsp tamarind, strained after being soaked in water
2 tbsp bean sprouts
4 red chillies - deseeded and chopped
To garnish:
A handful of chopped mint
Slivers of spring onion
If you have a query about this recipe or would like to contribute one of your own submit it here with recipe title.
RECIPES BY REHANA KHAMBATY
