Tiger Prawn & Noodle Broth

Name: Tiger Prawn & Noodle Broth
Yield: Serves Four
Ingredients: 3 lime leaves; 1 tbsp palm sugar; 1 star anise; 1 tbsp tomato paste; 800 ml chicken stock; 2 limes, cut into wedges; 3 garlic cloves, peeled, grated; rapeseed oil; nam pla fish sauce, to taste; 1 handful of coriander and mint leaves, roughly chopped; 12 shell-on raw king prawns; juice of 1 lime; 1 carrot, peeled, finely sliced; 4 spring onions, finely sliced; 1 large lobe of ginger, peeled, grated; 300 g rice noodles; 12 tbsp vegetable oil; 100 g beansprouts; 2 sticks of lemongrass, chopped; 2 bird’s-eye chillies, deseeded, 1 finely chopped, the other sliced into fine rings; 100 g mange tout, sliced; sea salt & black pepper

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

12 shell-on raw king prawns
rapeseed oil
3 garlic cloves, peeled, grated
1

Main course
Gluten-free
Spicy

Method

Peel the prawns, remove and reserve the heads and shells and set aside.

Heat a medium-sized pan over a moderate heat, add a splash of rapeseed oil and throw in the prawn shells and heads, sauté for a couple of minutes until they turn pink. Add the garlic, carrot, ginger, lemon grass and the finely chopped chilli, together with the lime leaves, palm sugar, star anise and tomato paste. Co