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Peppercorn Prawn and Vegetable Soup
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Serves : 6
Preparation time : 60 minutes
cooking time : 15 minutes
Ingredients :
11/2 liters seafood stock or 2 to 3 seafood stock cubes dissolved in 11/2 liters hot water
200g pumpkin, deseeded, flesh cubed
200g bottle gourd (see note) or zucchini, peeled and cubes
100g baby corns, diced to yield 2 cups
100g fresh mushrooms, stems discarded, caps diced
500g fresh prawns, peeled and deveined
3 tablespoons fish sauce
1 tablespoon sugar
Sprigs of lemon basil, to garnish
Chili Paste
2 teaspoons black peppercorns
20 shallots
1 teaspoon dried shrimp paste
150g fresh prawns, peeled and deveined, chopped to yield 1/2 cup
Method :
To make the chili Paste, grind the peppercorns, shallots and shrimp paste to a smooth paste in a blender. Add the prawns and pulse several times to mix well. Transfer to a bowl and set aside.
About 10 minutes before serving, bring the seafood stock to a boil in a stockpot over high heat and stir in the Chili Paste. Add the vegetables and simmer for 7 to 10 minutes, stirring occasionally, until cooked. Add the prawns and season with the fish sauce and sugar. Simmer for about 3 minutes, adjusting the seasoning by adding more fish sauce if desired, and remove from the heat.
Transfer to a serving bowl and garnish with basil leaves. Serve immediately with steamed rice.
Notes :
Bottle Gourd or Asian Gourd is a green long and slender vegetable similar to a green zucchini. Its ripped and tough skins need to be peeled before using. Mature bottle gourd has a dried hard shell and is water resistant.
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