Oriental Shrimp Broth

Name: Oriental Shrimp Broth
Cuisine: British
Ingredients: 115 g/4 oz leek; 115 g/4 oz onion; 2 sticks celery; 1 stick lemon grass; 2 slivers of fresh ginger; 2 cloves garlic; 15 ml/½ fl oz olive oil; 350 g/12 oz shrimp or prawn shells; 350 g/12 oz shrimp or prawn shells; 1 jalapeno chilli; 125 ml/4 fl oz dry white wine.; 1 litre/2 pt fish stock; 225 ml/8 fl oz tomato sauce; 2 bay leaves; 1 star anise; ½ head little gem lettuce; 2 spring onions; 55 g/2 oz red pepper; 100 ml/3½ fl oz whipping cream; 55 g/2 oz rice noodles; 16 leaves fresh coriander salt and freshly ground white pepper; 16 leaves fresh coriander salt and freshly ground white pepper; 16 leaves fresh coriander salt and freshly ground white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

The best time to make this is after you have just made the potted shrimps because although it would taste wonderful made from whole shrimps it is equally good made only with the shells after peeling the shrimp. It is almost a free meal!

Ingredients

115 g/4 oz leek
115 g/4 o

Europe
United Kingdom
Fish course
Soup
Pescatarian

Method

Roughly chop the leek, onion and celery, lemon grass, ginger and garlic. Heat the oil in a saucepan; when hot add these vegetables, cover with a lid and gently sweat down without colouring for 5 minutes until soft. Add the shrimp shells, cover and continue to sweat for a further 5 minutes without colouring. Add the chilli, the wine, fish stock, tomato sauce, bay leaves and star anise. Bring to