Prawn Soup-Spicy and Sour

Name: Prawn Soup-Spicy and Sour
Yield: Serves 8
Cuisine: Vietnam
Ingredients: 6 blades of lemon grass (include the white bulb, crushed); A handful of canned bamboo shoots, drained and chopped (optional); 4 cloves garlic, finely chopped; 4 tablespoons tamarind concentrate, dissolved in 150 ml (¼ pint) warm water; 4 shallots, thinly sliced; 450 g (1lb) raw tiger or large prawns, shelled and deveined; ½ ripe pineapple, peeled and cut into small chunks; A handful of chopped fresh mint and a few slivers of spring onions, to garnish; 4 red chilli peppers, seeded and chopped; 2 tablespoons beansprouts; 2 teaspoons salt; 4 tablespoons vegetable oil; 4 tablespoons palm or demerara sugar; 2 large ripe tomatoes, skinned and chopped; Approx. 1 litre (1¾ pints) water; Freshly ground black pepper; 150 ml (5fl oz) fish sauce

Preparation info

Serves
8

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

450 g (1lb) raw tiger or large prawns, shelled and deveined
4 cloves

Asia
Vietnam
Pescatarian
Spicy
Gluten-free
Soup
South East Asia

Method

Mix together the prawns, garlic and a little of the fish sauce. Season with pepper and leave to marinate for 30 minutes.

Heat the oil in a large pan, add the shallots and lemon grass, and quickly sauté, but do not brown them. Add the sugar and tomatoes and cook until they have slightly soften