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Prawn Soup
Prawn Soup
Course : Soups
Regions : Asian
Servings : 4
Cooking Time : 12 Minutes
Chef Gautam Kumar
Ingredients
| Tiger Prawn |
150 |
| Refined Oil |
30 ml |
| Spring onion (diagonally thinly slice) |
100g |
| Stock / Vegetable/ Pint Fish) |
800 ml |
| Five spice Powder (Chinese) |
1 tspn |
| Water cress (coarsely cut) |
70 g |
| Carrots Red (Sliced Thinly) |
80 g |
| Mushroom Button (Sliced Thinly) |
100g |
| Light Soy Sauce |
1 tspn |
| Egg |
1 no |
| Salt |
To Taste |
| White Pepper Powder |
To Taste |
Method
- Put oil in a Chinese wok and heat, add Spring onion to and stir fry for a minute.
- Add s and Mushrooms and continue to stir fry for 2 minutes.
- Add the stock to it and bring to boil. Add soy sauce, Adjust the seasoning with five, salt and Pepper
- Cut the prawn into desired shape (Slit X 2) and add to the stock and cook it 4 to 5 minutes.
- Add the watercress to the wok and stir.
- Finally beat the egg and pour the beaten to the soup slowly and gradually in a single circular motion so it forms into threads.
- Adjust the seasoning once again and serve.
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