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Hot & Sour Seafood Soup
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This interesting combination of flavors and ingredients makes a sophisticated beginnig to an informal meal.
Serves : 4
Preparation time : 20 minutes
Cooking time : 20 minutes
Ingredients :
3 dried Chinese mushrooms
1 tablespoon vegetable oil
120g prawns, shelled and deveined
1 red chilli, seeded and finely sliced
1 green chili, seeded and finely sliced 1/2 teaspoon lemon rind, cut into thin slivers
2 spring onions, sliced
560ml fish stock
1 tablespoon Worcestershire sauce
1 tablespoon light soy sauce
60g whitefish fillets
1 cake of fresh bean curd, diced
1 tablespoon lemon juice
1 teaspoon sesame seeds
1 teaspoon fresh coriander, finely chopped (optional)
Method :
Soak the dried Chinese mushrooms in boiling water for about 20 minutes, or until they are completely reconstituted.
Heat the vegetable in a wok or frying pan, and add the prawns, chillies, lemon rind and spring onions. Stir fry quickly for 1 minute.
Add the stock, the Worcestershire sauce and they soy sauce. Bring this mixture to the boil, reduce the heat and simmer for 5 minutes. Season to taste.
Remove the stalks from the mushrooms and discard them. Slice the caps very finely.
Cut the fish into small pieces, and add to the soup, together with the bean curd and Chinese mushrooms. Simmer for 5 minutes.
Stir in the lemon juice and sesame seeds. Adjust the seasoning and serve sprinkled with chopped fresh coriander leaves, if desired.
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