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PrintHOT AND SOUR SEAFOOD SOUP
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the mushrooms in enough hot water to cover for 20 minutes.
- Heat the oil in a large pan, and add the prawns, chillies, lemon rind and spring onions. Stir-fry quickly for 1 minute.
- Add the stock, the Worcestershire sauce and the soy sauce. Bring this mixture to the boil, reduce the heat and simmer for 5 minutes. Season to taste.
- Remove the hard stalks from the mushrooms and discard them. Slice the caps very finely.
- Cut the whitefish fillets into small dice, and add them to the soup, together with the bean curd and Chinese mush-rooms. Simmer for a further 5 minutes.
- Stir in the lemon juice and sesame seeds. Adjust the seasoning and serve sprinkled with chopped fresh coriander leaves.
INGREDIENTS
- 5 dried Chinese mushrooms
- 2 tablespoon sesame oil
- 250 grams prawns, shelled and deveined
- 2 red chilli, seeded and finely sliced
- 2 green chilli, seeded and finely sliced
- 1 teaspoon lemon rind, cut into thin slivers
- 4 spring onions, sliced
- 1 liter fish stock
- 2 tablespoon Worcestershire sauce
- 2 tablespoon light soy sauce
- 100 grams whitefish fillets
- 100 grams fresh bean curd, diced
- 2 tablespoon lemon juice
- 2 teaspoon sesame seeds
- Salt and pepper
- 2 teaspoon fresh coriander, finely chopped
3 comments for “Hot and Sour Seafood Soup”
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you really do have some very nice recipes. Sadif
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