Tangy prawn soup

Tangy prawn soup

Sngo chrouk bangkang

By
From
South East Asian Food

Ingredients

Quantity Ingredient
250g raw jumbo prawns or scampi
1 1/2 cups water
1/2 teaspoon salt
1 large garlic clove, finely chopped
1 sprig asian sweet basil
4 leaves eryngo
or a few coriander leaves
the green part of spring onion
1 teaspoon lime juice

Method

  1. Wash the prawns well and trim but do not peel them, then cut off their eyes, the tips of their beaks and their legs beyond about 2.5 cm. Bring the water to the boil, drop in the prawns and allow them to cook, turning over once, for about 2 minutes or until they are pink. Remove prawns and keep aside. Add 1⁄2 teaspoon salt to the stock and keep it aside also. When the prawns are cool peel them, including the head, retaining the tail and the head (optional). Save the coral liquid from the head in a soup bowl if you like it but remove the black stomach inside the head and the black vein down the back. Break the tails into 2.5 cm pieces and put these, together with the peeled heads if you are using them, into the bowl. Add the coral liquid if you are using it and the garlic, reheat the stock and pour this over everything in the bowl. Add the herbs roughly chopped and lastly the lime juice. Mix, adjust the seasonings and serve.
Tags:
SBS
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