This classic Chinese soup recipe was given to me by Chef But of the late
Put the mushrooms and shrimps in separate bowls and cover with boiling water. Leave to soak for 15 minutes, then drain. Slice the mushrooms into thin shreds.
Mix the hot and sour ingredients to a paste.
Put the pork, mushrooms, shrimps and stock in a large saucepan. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Add the prawns, tofu, bamboo shoots, peas, spring onions and sea salt. Simmer gently for a few more minutes until the prawns and peas are cooked through.
Stir in the hot and sour paste. When the soup thickens, pour in the beaten egg in a thin stream. Ladle into bowls and sprinkle with a few drops of toasted sesame oil.
© 2008 Christine McFadden. All rights reserved.