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Prawns & Rice Soup |
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800ml stock
50g rice
4 green jumbo prawns
1 egg
1 red hot chilli, chopped
1 teaspoon salt
5 peppercorns
2 Kaffir lime leaves
1 teaspoon lime juice
chives, chopped |
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1. Bring stock to the boil; add the rice, salt, peppercorns, chilli and Kaffir leaves. Simmer gently for 15 minutes.
2. Shell and devein prawns and add to the soup - continue cooking for another 6 minutes.
3. Remove soup from the heat; add lime juice and beaten egg, stirring very quickly.
4. Sprinkle with chopped chives and serve immediately.
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