Coconut Prawns Soup Part 1 – Introduction & Getting Started
|Tiger prawns||12 , peeled and deveined|
|Coconut milk||500 Milliliter|
|Lemon grass stalks||3 , thinly sliced|
|Shredded ginger||2 Tablespoon|
|Garlic||3 Clove (15 gm), sliced|
|Kaffir leaves||4 , shredded|
|Fish sauce||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Ground mixed pepper seeds||1⁄8 Teaspoon|
|Extra virgin olive oil||2 Tablespoon|
|Coriander leaves||1 Tablespoon|
|Tiger prawn shells||12|
|Onion||1 Large, sliced|
|Warm water||500 Milliliter|
# Peel and devein the prawns. Set aside the shells for the stock.
# Heat a medium sized pot, add the extra virgin oil and saute the onions until soft.
# Add the prawn€™ shells and stir until good roasted. Pour in the water, add the salt, adjust to a medium heat and simmer for 30 minutes skimming off if needed.
# Strain the stock into a bowl and bring back to heat the same pot.
# Add the extra virgin olive oil and saute the ginger, lemon grass and kaffir leaves until fragrant. Add the garlic and stir until nicely golden brown.
# Once spices are done, add the coconut milk, water, lime juice, shrimp stock and simmer for 10 minutes over medium-low heat.
# After 10 minutes, add the prawns and simmer until cooked.
# Add the ground pepper and serve garnishing with fresh coriander leaves or green onion.
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