Sayur udang bayam

Sayur udang bayam

Prawn and spinach soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g raw prawns, peeled, deveined and finely chopped, (heads and shells reserved for stock)
60ml peanut oil
1 onion, thinly sliced
1-2 fresh red chillies, seeded and sliced
1 garlic clove, crushed
1/2 teaspoon ground turmeric
1 small bunch spinach or silverbeet, leaves and stems chopped separately
1 teaspoon salt
500ml thin coconut milk
125ml thick coconut milk

Method

  1. To make the prawn stock, rinse the prawn heads and shells and drain well. Heat 1 tablespoon of the peanut oil in a saucepan and when very hot throw in the shells and heads. Stir-fry until they turn bright pink, then add 1 litre hot water, bring to the boil, then reduce the heat to low and simmer until the liquid is reduced by half. Strain and reserve 500 ml of the stock.
  2. Heat the remaining oil in a large heavy-based saucepan over high heat. Add the onion and chilli and cook until the onion is soft and golden. Add the garlic and turmeric and stir-fry for 1 minute, then add the spinach stems and stir-fry for 3 minutes, add the salt, prawn stock and thin coconut milk, bring to the boil, then reduce the heat to low and simmer for 5 minutes. Add the spinach leaves and simmer for 3 minutes, then add the prawns and thick coconut milk. Bring back to the boil and boil for no more than 2–3 minutes. Serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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