Curried Shrimp Broth
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps sesame oil
- 16 Prawn (peeled, entrails removed, shells and heads retained)
- 1 Lemongrass (crushed)
- ¾ inch fresh ginger (peeled and finely chopped)
- 2 garlic cloves (finely chopped)
- 1 ⅔ cups chicken stock
- 1 tsp green Curry paste
- 1 red chili pepper (cut into rings)
- 1 ⅔ cups unsweetened Coconut milk (tin)
- 1 Lime (juiced, zest grated)
- 2 Tbsps Fish sauce
- 3 Tbsps cilantro (finely chopped)
Preparation steps
1.
Heat one tbsp oil in a wok and fry the prawn shells and heads, stirring continuously. Add the lemongrass, ginger and garlic and immediately quench with the stock. Cover and simmer for around 20 min and then sieve.
2.
Heat the remaining oil in another wok and fry the pawns on a high heat. Add the curry paste and the chilli rings and quench with the stock and the coconut milk. Add the lime zest and steep for about 2 min. Season with the lime juice and the fish sauce, stir in the coriander and serve.
