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Prawn and Shitake Broth


  • 1 kg of raw prawns (whole)

  • 1 punnett of shitake mushrooms

  • 2 tsp of shrimp paste

  • 2 tsp of chilli oil

  • 1 tbsp of tamarind paste

  • 2 bunch of spring onions

  • 1 long green chillies

  • 1 knob of ginger

  • 1 pinch of coriander

  • 1 pinch of mint

  • 1 385g tin of Tuna

  • 1 litre of water


  • Broth:

  • 1.

    Mix tuna and 1.5litres of water into a big pot. Bring to a boil and allow to simmer for at least 1 hour.

  • Prawn and shitake mix:

  • 1.

    Add chilli oil to a wok and heat.

  • 2.

    Throw in finely diced mushrooms, spring onions and ginger.

  • 3.

    Add shrimp paste, tamarind paste and raw prawn tails to the wok, cook over a high heat for about 4 minutes or until prawns start to turn white.

  • 4.

    Add broth to the wok and stir through.

  • 5.

    Allow time to heat and combine, serve into soup bowls and garnish with mint, coriander and fresh spring onions.


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