Kaeng chud dok mai chin

Kaeng chud dok mai chin

Prawn soup with lily buds

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
90g cellophane noodles
30 dried lily buds
8 dried shiitake mushrooms
4-5 garlic cloves, chopped
3 whole fresh coriander plants, including leaves and roots
60ml peanut oil
500g small raw prawns, peeled and deveined, heads and shells reserved
1 onion, thinly sliced
6 spring onions, thinly sliced
80ml fish sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 eggs

Method

  1. Soak the noodles in hot water for 20 minutes, then drain. Cut into 5 cm lengths. ln a bowl, soak the lily buds and the mushrooms in hot water for 30 minutes. Pinch off the hard ends of the lily buds and tie a knot in each one (this is what the Thais and Chinese do). If you are short on time, cut the buds in half. Cut off and discard the mushroom stems and thinly slice the caps.
  2. Put the garlic and coriander into a food processor with 2 tablespoons water and process to a purée. Set aside.
  3. Heat 1 tablespoon of the peanut oil in a large saucepan over high heat. Add the prawn shells and heads and cook for a few minutes until the shells turn bright pink. Add 2 litres water, cover, and simmer for 20 minutes, then strain the stock, discarding the shells.
  4. Heat the remaining oil in a large clean saucepan over low heat. Add the onion and cook until soft. Add the garlic and coriander purée and stir constantly until the oil separates. Add the prawns and cook for 3 minutes, or until they turn pink. Add the hot stock, lily buds, mushrooms and noodles and bring to the boil. Reduce the heat to low and simmer for 5 minutes, then add the spring onion, fish sauce, soy sauce and sugar. Lightly beat the eggs and pour into the boiling soup, stirring constantly. Remove from the heat. Serve garnished with the coriander leaves.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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