Recipe By Jaxters
Ref: 721
Heading: Starters & Soups
Cuisine: Thai/Vietnamese
Food Type: Seafood
No of Portions: 4
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Ingredients & Prep
400 g
Raw shelled prawns de-shelled & veined
800 ml
Water
100 g
Fresh oyster mushrooms
1 Lemongrass stick bruised cut into 3 pieces
1 Carrot peeled & sliced
1 Fish stock cube or gel pot
6 Red chilli finely chopped
30 g
Fresh galangal cut in thin slices
6 Fresh Kaffia lime leaves
3 tbsp
Lime juice
2 tbsp
Thai roasted chili paste nam prik pao
2 tbsp
Thai fish sauce
2 tbsp
Thai sweet chilli sauce
2 tbsp
Groundnut or veg oil
Garnish
8 Kaffia lime leaves
1 Lime cut into slices
Method
Step 1
Re-move heads & shell from the prawns & de-vain by cutting the prawn halfway down along the back, you can leave tails on if you wish them to look good, then place shells & heads into a wok or frying pan with the oil & fry on a med heat for 6 mins stirring often, then add the water, bring to a simmer for 10 mins to form a stock, then pour stock through a sieve into a bowl to remove bits, squeeze head contents into the stock as well.
Step 2
Pour strained stock back into a wok or saucepan, add lemongrass, galangal, chilli, carrot & Thai chilli paste & cook on a low simmer on a low heat for 12 mins, then add mushrooms & Kaffia lime leaves & cook for another 2 mins, then add prawns, sweet chilli sauce & fish sauce, simmer for another 2 mins, then take off the heat for 1 minute, then stir in lime juice & serve.
Suggestion & Tips
Thai chilli paste is available on line, you can use other types of seafood like squid mussels etc.