John Myers
Contents
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Ingredients
To garnish:
- 400 ml Fish stock, (e.g. Rewe)
- 2 tsp Ginger
- 1 small Chilli, red
- 1 tbsp Lemon juice
- 2 Kaffir lime leaves
- 1 tsp Sugar, whiter, finer
- 2 tbsp Coriander leaves, fresh or frozen
- 2 tsp Pepper flakes, red, dried, (with grains, spicy)
Instructions
- 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 small 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.
- Wash the ginger and peel about 2 cm of it. Scrape off 2 teaspoons with a fine rasp. Wash the small, red chilli, cut across into thin rings, leave the grains in place and discard the stem.
- Put the fish stock in a sufficiently large saucepan and heat slowly. Add the ingredients from ginger to sugar and let simmer for 5 minutes. Strain the broth and pour it back into the saucepan.
- Add the prawns and heat, stirring, until all the prawns are pink. Remove from heat, pour into the serving bowls, garnish and enjoy hot.
