Sour soup with water spinach

Sour soup with water spinach

Canh chua rau muống

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2 bunches water spinach
3 green tamarind pods or tamarind water, made from a piece of tamarind pulp the size of a walnut
2 small shallots
or 1/2 brown onion, finely chopped
2 tablespoons fish sauce
salt, to taste
pepper, to taste
300g raw prawns, shelled and deveined
1-2 tablespoons vegetable oil
1.5 litres water
1 rounded teaspoon sugar, (optional)
lime wedges

Method

  1. Wash and cut the water spinach into 8–10 cm lengths including leaves and leave it to drain. If you are using the green tamarinds boil them for 5–10 minutes then crush and strain them, reserving the water. Otherwise soak the tamarind pulp as described for Sour Fish Soup. Mix the shallots with a little fish sauce and salt and pepper and marinate the prawns in this mixture for 15 minutes.
  2. Heat the oil in a saucepan and stir-fry the prawns for a few minutes. Add the water. Bring to the boil and add tamarind water to taste, then add the water spinach, salt, the sugar if you wish, and/or more fish sauce to taste. Bring the soup back to the boil and simmer briefly for a few minutes only, making sure that the water spinach does not lose its greenness through overcooking. Serve hot, and have wedges of lime on the table. Diners add extra lime juice for themselves if they need more sourness.
Tags:
SBS
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