Prawn drop soup

Prawn drop soup

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 litre fish or chicken stock
1 tablespoon fish sauce
500g raw prawns, peeled and deveined
1 egg white
60g pork fat, finely chopped
1 tablespoon oil
1 tablespoon fish sauce
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
150g chinese cabbage, finely shredded
3 spring onions, thinly sliced

Method

  1. To make the prawn paste, put the prawns through a mincer using a fine blade (you will need to do this twice), or chop very finely in a food processor. Add the egg white, pork fat, oil, fish sauce, salt, sugar and black pepper and stir well to combine. Mix the prawn paste with the spring onion and pepper and stir to combine, then take a little of the mixture at a time and use lightly oiled hands to form into small patties.
  2. Put the stock into a large saucepan with the fish sauce and bring to the boil. Reduce the heat to low and continue to simmer. Take ½ teaspoon of the prawn paste at a time and drop it into the simmering stock — when cooked it will turn opaque and rise to the top. Repeat until all of the stock is used, then add the cabbage, bring back to the boil, cover and cook for 1 minute, or until the cabbage is tender. Sprinkle the spring onion on top and remove from the heat immediately. Cover and leave to rest for 1 minute, then serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again