John Myers
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Radish Soup with Prawns and Coconut Rice – Luo Bo Hai Mi Tang
The perfect radish soup with prawns and coconut rice – luo bo hai mi tang recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 10 Prawns, fresh, approx. 13 cm
- 100 g Basmati rice, dry
- 180 g Coconut water, (Asian shop, drinks)
- 12 g Vegetable broth, Kraft bouillon
- 2 tbsp Rice Wine, (Arak Masak)
- 30 g Carrot
- 1 Hot peppers, red, long, mild
- 4 small Red onions (shallots)
- 3 medium sized Cloves of garlic, fresh
- 2 medium sized Tomatoes, fully ripe
- 1 tbsp Celery leaves, fresh or frozen
- 2 size Leaves from the Kai-lan
- 2 tbsp Palm oil, premium quality, alternatively sunflower oil
For garnish
- 1 tbsp Fresh celery leaves
- 1 tsp Carrot threads, fresh
- 1 tsp Hot peppers, red ones
- 1 tsp Flowers and leaves
- Wash the beer radish, cut off both ends, peel and plan off approx. 3 mm thick slices from below to the required amount. Halve larger slices. Wash the fresh prawns. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with a small pair of scissors up to the last segment. Peel off the chitin shell with the tail, removing the black intestine. Wash again, drain well and have it ready.
- Bring the rice with the coconut water to the boil. Add the butter and turn off the heat. Simmer with the lid on for 12 minutes until all the coconut water has been absorbed. Remove from heat and let mature with lid until ready to use. Heat the water, dissolve the vegetable stock in it and prepare.
- For the vegetables, wash a piece of carrot, cap at both ends, peel and slice diagonally into approx. 3 mm thick slices. Prepare the appropriate amount. Wash the red peppers, remove the stems. Cut a few rings (without grains) from underneath to garnish and keep them ready. Cut the remainder diagonally into pieces approx. 7 mm wide and leave the grains as they are. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stem, peel, quarter, core and halve lengthways.
- Wash the fresh celery, remove the stems and the leaves that are not in perfect condition. Roughly chop the remaining leaves and prepare them. Weigh frozen goods and allow to thaw. Wash the kai-lan, separate the leaves from the stem. Discard the woody stem. Separate the thin petioles from the leaves along the midrib and cut across into thin rolls. Quarter large leaves crosswise, cut smaller ones in half and, for very small leaves, only separate the petiole and use the leaf as a whole. Store leaves and stem rolls separately.
- To garnish the carrot, use a julienne slicer to grate the required amount.
- Heat the palm oil in a pan, roast the onions and garlic until translucent, then add the carrots and stir-fry for 2 minutes. Add the kai lan rolls and the radish and fry for 1 minute. Deglaze with half of the broth, add the mixture to the broth and bring to a simmer. Let simmer for 3 minutes. Add the kailan leaves, tomatoes and celery. Let simmer for 1 minute. Add the rice wine, stir and season with salt and pepper.
- Remove from stove. Add the prawns and when their color turns pink, divide the soup on the serving bowls, garnish and serve with coconut rice.
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