Monday, August 2, 2010

Tiger Prawns In Sweet Broth Recipe

This dish is a simple Thai style soup that incorporates Australia's favorite sea snack, tiger prawns, in a lovely, sweet broth made from the stock of prawn heads (I know it sounds a little off if you haven't done it before but trust me it tastes amazing).  Healthy and delicious this meal ticks all the boxes of fine 'at home' cuisine.
Image: Steaming Hot Tiger Prawns in Sweet Broth by S. Hensley Copyright Orsons Retro

Tiger Prawns in Sweet Broth
Serves 4

500 g uncooked tiger prawns
7 button mushrooms sliced razor thin
4 shallots chopped finely
3 baby bok choy
1 litre chicken stock
1/2 teaspoon red curry paste
1 tablespoon brown sugar
1 tablespoon fish sauce
500 ml water
Juice of 1/2 a lemon
Step 1
Prepare the prawns.  De vein and remove heads and shell leaving tail part of the shells intact.  Place the heads in a saucepan with 500 ml water and bring to boil.  Boil for 10 minutes.  This creates a prawn stock.

Step 2
Strain the heads from the prawn stock and discard.  In the saucepan with the strained prawn stock add the chicken stock and gently bring to the simmer.  Add the fish sauce, curry paste and sugar.  Stir to dissolve the sugar.

Step 3
Add the prawns and the mushrooms to the saucepan and continue to simmer for 8 minutes.   

Step 4
Add the bok choy, shallots and lemon juice to the broth.  Simmer for 2 minutes.  Serve immediately in deep bowls with some shallots as a garnish if you wish. 
Hints:  Consider adding some tom yum paste, chilli flakes or coriander to add even more depth to the Thai flavors.  Love your vegetables?  Add as many as you like this dish is very versatile and simple and could easily be personalised to your own tastes. 

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