food, Recipes

hot and sour prawn broth

Sean Calitz



ingredients

3T rice vinegar (or white wine vinegar)

750ml chicken or vegetable stock

500ml water

300g peeled prawns

½T fish sauce

1T soy sauce

1T demerara sugar

fresh lime juice to taste

1 thumb-sized piece of ginger, finely sliced

1 red chilli, finely chopped,

3 spring onions, chopped

250g vermicelli

large handful fresh coriander

method

Place the vinegar, stock and water in a large saucepan and bring to the boil. Immediately reduce the heat to a gentle simmer and add the prawns, simmering until just cooked through. Remove with a slotted spoon and set aside.

Add the fish and soy sauces, demerara sugar and lime juice to the cooking liquid, adjusting the seasoning according to your taste – add soy sauce for a saltier broth or lime juice for a more sour flavour.

Add the ginger and chilli, and bring to the boil. Reduce the heat to a simmer and cook for about 15 minutes. Add the spring onions and vermicelli about five minutes before serving. Return the prawns to the soup and garnish with fresh coriander.

SERVES 4

Originally published in HL May 2014