| Ingredients: 3 Slice(s) (thin) galanga root 1 (whites sliced in 3) lemongrass 1 quartered (onion or) shallot 3 (to 5) chili, bird's eye 1 de-stemmed kaffir lime leaf 2 mushroom, straw 1/2 tomato 1 Cup(s) (chicken stock or) water 3 peeled (but keep heads, casing) prawn 1 Tablespoon(s) fish sauce 1/4 Cup(s) cilantro 1 Tablespoon(s) lime juice 1 Teaspoon(s) chili jam 1 Clove(s) garlic |
Directions:
1. Bring water to a boil in a sauce pan over high heat. 2. When it reaches boiling point, make a light shrimp stock by adding the heads and peelings, reducing heat to medium, and stirring the mixture gently. 3. In about 1 minute, the peelings will turn orange; then remove them from your stock with a slotted spoon. 4. Now add ginza, lemongrass, garlic, shallots, chilies, kaffir lime leaf, straw mushrooms, tomato, fish sauce, and chili jam. Cook for about 1 minute, until items are heated through. 5. Add prawns, stir, then add cilantro leaves and lime juice. 6. Remove from heat and serve. |