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Steamboat Soup

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  Vegetable oil 8 Tablespoon
  Garlic 10 Clove (50 gm), thinly sliced
  Tamarind pulp 1 Tablespoon
  Boiling water 1⁄4 Pint (150 Milliliter)
  Water 2 Pint (1.2 Liter)
  Thai fish sauce 2 Tablespoon
  Caster sugar 1 Teaspoon
  Pineapple 1 Small, peeled, cored and cut into chunks
  Tomatoes 6 Ounce, quartered (175 Gram)
  Spring onions 8 , finely sliced
  Raw tiger prawns 8 Ounce (250 Gram)
  Squid 3 , cleaned and cut into thick rings
  Rainbow trout fillets 8 Ounce, cut into pieces (250 Gram)
  Coriander leaves 1⁄4 Cup (4 tbs) (To Serve)
  Basil leaves 1⁄4 Cup (4 tbs) (To Serve)
  Chilies 2 Large, diagonally sliced (To Serve)

1. Heat the oil in a small saucepan and when it is hot deep-fry the garlic, a few slices at a time, until golden brown. Remove the garlic and drain on kitchen paper.
2. Put the tamarind pulp into a bowl with the measured boiling water and set aside for 20 minutes to soften and dissolve. Strain the liquid through a sieve (discarding the pods and tamarind stones) and put into a saucepan with the measured water, fish sauce, sugar, pineapple, tomatoes and spring onions. Slowly bring to the boil.
3. If you are using a steamboat, pour the flavoured stock into the hot pan containing smoking coals and add the tiger prawns, squid rings and pieces offish. Simmer gently for 6-8 minutes. Alternatively, pour the hot stock into a large heavy-based saucepan, add the seafood and fish and simmer gently for 6-8 minutes, or until cooked and tender.

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