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)
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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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