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Prawn broth

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Nick Nairn

From Ready Steady Cook

Method


  1. Heat the oil in a pan over a medium heat. Add the lemongrass, coriander roots, prawn heads and shells and chilli and fry for a few minutes, to release their flavour.

  2. Carefully add enough boiling water to cover the ingredients in the pan (CAUTION: there may be hot oil splashes) and simmer gently for 8-10 minutes. Strain the stock and return the liquid to the pan.

  3. Add the shelled prawns, rice noodles and Chinese leaves to the stock and simmer for 3-4 minutes, until the prawns are cooked through.

  4. Stir in the honey and lime juice and continue to simmer for a further minute.

  5. Transfer the broth to a bowl and serve immediately.

Ingredients

  • 1 tbsp vegetable oil
  • 1 stalk lemongrass, crushed
  • small bunch coriander roots, cleaned and chopped
  • 4 prawn heads and shells
  • 1 red chilli, chopped
  • hot water, to cover
  • handful prawns, shells and heads removed
  • 85g/3oz rice noodles, broken up
  • ¼ head Chinese leaves, shredded
  • squeeze honey
  • ½ lime, juice, only

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