Oriental prawn and vegetable soup

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Sesame oil
1 200 g pack frozen raw tiger prawns; defrosted and
; peeled
1 large Carrot; peeled and cut into
; thin julienne
; strips
1 Red pepper; deseeded and thinly
; sliced
1 bunch Salad onions; trimmed and thinly
; sliced on the
; diagonal
5 Cm; (2 inch) piece fresh
; root ginger, peeled
; and finely grated
2 tablespoons Light soy sauce
2 tablespoons Sherry
1½ litre Fish stock; (2 1/2 pints)
125 grams Chinese leaf lettuce; finely shredded
; (4oz)
1 100 g pack Enoki mushrooms; woody end from stem
; removed
Salt and ground white pepper
2 tablespoons Coarsely chopped coriander leaves

Directions

Heat the oil in a large saucepan or wok, stir in the prawns, carrot and pepper strips and stri-fry for 3-4 minutes. The prawns should start to change colour from grey to pink.

Add the salad onions and garlic and firmly squeeze the grated ginger root pulp to extract the juice over the prawns. Stir-fry for a further minute.

Add the soy sauce, sherry and stock and bring gently to the boil. Reduce the heat and simmer for 5-10 minutes.

Stir in the shredded Chinese leaf and Enoki mushrooms, heat through for 1-2 minutes.

Add seasoning to taste and stir in the coriander leaves.

Notes Serve immediately.

Converted by MC_Buster.

NOTES : A clear delicately scented soup with prawns and a variety of vegetables including the unusual Enoki mushrooms.

Converted by MM_Buster v2.0l.

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