Chilli, ginger and lemongrass prawn broth
Ingredients
Instructions
- 600 g of prawns
- 1 bird pepper
- 1 tomato
- 3 cm ginger
- 1 lemongrass stick
- 2 eggs
For garnish :
- 2 spring onions
- 1 handful of snap peas
- Espelette pepper
- The juice of a quarter of a lemon
- Prepare the soup. Shell 200 g of prawns, put them in the fridge. Do not discard heads or carcasses.
- Cut 1 bird's eye chili and 1 tomato into pieces. Peel the ginger, reserve a third and cut the rest into pieces. Break 1 lemongrass stick.
- Mix 2 min 50 cl of water, the rest of the whole shrimp, the heads and carcasses, the pieces of ginger, the tomato and the chilli.
- Pour into a saucepan not too large so that the preparation is on a good thickness. Add the lemongrass. Boil, pour in 2 egg whites and stir well with the whisk. Reduce the heat to minimum and simmer for 10 minutes.
- Line a colander with a damp tea towel and place it over a bowl. With a ladle, pour the whole preparation little by little and delicately so as not to disturb the broth.
- Close the cloth by gathering its edges towards the center and press to recover all the liquid. Adjust the seasoning: this broth must be very clear and fragrant. Keep it warm.
- Prepare the filling. Wash and peel the spring onions. Wash and shred the snap peas. Julienne them. Cut the red pepper and reserved ginger in the same way. Gather these vegetables in a salad bowl.
- Coarsely chop the peeled prawns and season them with lemon juice and Espelette pepper. Mix well and divide this hash among the bottom of 4 bowls. Add the vegetable julienne on top.
- Check the heat of the broth and, at the table, pour it into the bowls.
The trick: keep the vegetable julienne in a damp paper towel.
You can prepare everything in advance and keep it cool. 1 hour before serving, remove the garnished bowls to return to room temperature, and gently reheat the broth until boiling.
Chilli, ginger and lemongrass prawn broth
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Chilli, ginger and lemongrass prawn broth Recipe – Chilli, ginger and lemongrass prawn broth Recipes
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