Prawn and Pak Choi Broth (4)
Ingredients
1
tsp
toasted sesame oil
30
g
ginger
peeled and finely chopped
1
stalk lemon grass
halved, outer skin removed and finely chopped
1
garlic clove
chopped
1
red chilli
sliced with the seeds
1
litre fish stock
200
g
raw extra-large king prawns
peeled and deveined
300
g
pak choi
cut into 8 lengthways
a
handful
mint leaves
roughly chopped
2
spring onions
sliced
soy sauce
to taste
Instructions
Heat the toasted sesame oil in a saucepan over a medium heat. Add the ginger, lemon grass, garlic and chilli and sauté for five minutes, until starting to soften.
Add the stock and bring to the boil.
Add the prawns and pak choi, reduce to a simmer and cook for three to four minutes, until the prawns are pink and the pak choi is wilted.
Finish with the mint and spring onions, and then serve with a dash of soy sauce.
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