John Myers
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Prawn Soup with Noodles and Mung Seedlings
The perfect prawn soup with noodles and mung seedlings recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 60 g Egg noodles, round, China
- 60 g Mongoose seedlings, fresh
- 2 tbsp Parsley leaves, smooth, fresh
- 40 g Carrot
For the broth:
- 400 g Water
- 1 tsp Chicken broth, Kraft bouillon
- 4 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Soy sauce, fish flavor, (kecap ikan)
- 1 tbsp Soy sauce, mushroom flavor, (kecap jamur)
To garnish:
- 2 Discs Carrot
- 2 piece Hot peppers, red
- 6 Parsley leaves
- 2 Pinches Almond flakes, peeled
- Wash the fresh prawns and the thawed frozen food. 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 (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment.
- Rinse the mung bean sprouts in a sieve, shake dry, sort and use whole. Wash the fresh parsley, shake dry, pluck the leaves and chop with a cleaver. Weigh frozen goods and allow to thaw. Wash the carrot, cap at both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below. Make a slice for garnish to flower and have 6 parsley leaves and 2 pepper tips ready.
- Bring the water to a boil and dissolve the chicken broth in it. Add the prawns and as soon as they are pink, remove them immediately from the broth with a slotted spoon and keep them ready. Chop up the pasta and put the pieces in the boiling water. After about two and a half minutes, strain the pasta, drain well and spread it out on a fresh tea towel.
- Add the remaining ingredients for the broth. Simmer the shredded carrots for 2 minutes. Add the pasta and parsley leaves and season the soup with salt and pepper. Stir in the mongoose seedlings, distribute the finished soup together with the prawns on the soup bowls, garnish, serve and enjoy.
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