Hot and sour prawn broth

You’ll want to eat this hot and sour soup every night. If you’re feeling hungry, add a serving of ready-to-wok noodles.

Ingredients

75g/3oz frozen raw king prawns
300ml/10½fl oz vegetable stock, made with ½ stock cube
1 spring onion, chopped
1 red chilli, finely sliced
4 button mushrooms, thinly sliced
½ lime, juice only
1 tbsp fish sauce
1 tsp brown sugar (demarara is good)
small bunch coriander, leaves picked

How-to-videos

Method

Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes.
Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute.
Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through.
Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves.

https://www.bbc.co.uk/food/recipes/prawn_tom_yum_soup_93322

Comments

Turkish flatbread with minced beef, herbs and spices

Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...

Corn Wheels with Hot Honey Butter

Corn Wheels with Hot Honey Butter Ingredients Kosher salt 6 ears corn, shucked 1/2 c. unsalted butter, softened 2 tsp. honey 1 tbsp. habañero hot sauce (we used Tabasco), plus more to taste Flaky sea salt, for serving Directions Bring large pot of salted water to a boil. Cut each ear of corn into 3 to 4 pieces. Add corn to pot and simmer until just tender, 3 to 4 minutes. Meanwhile, in medium bowl, combine butter, honey, hot sauce and 1/2 teaspoon kosher salt. Put half into large bowl and half into serving dish. Drain corn and immediately transfer to large bowl with butter mixture and toss to coat. Transfer to platter and sprinkle with flaky salt. Drizzle with additional hot sauce if desired and serve with remaining butter mixture. source : https://www.goodhousekeeping.com/food-recipes/easy/a21946328/corn-wheels-with-hot-honey-butter-recipe/

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared orange zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced chilli cooked rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...

Masak Masak Ala Emak

Search This Blog