Hot and Sour Prawn Soup

Ingredients

500g medium raw prawns
1tbsp oil
2 lts water
2tsp red curry paste
2 tb sp tamarind puree
2tsp turmeric
1 tsp chopped red chilies
4 kaffir lime leaves, shredded
2 tb sp fish sauce
2 tb sp lime juice
2 tsp soft brown sugar
1/4 cup fresh coriander leaves.

Method

Remove prawn heads. Peel the prawns, leaving the tails intact. Using a sharp
knife, slit each prawn down the back and de vein. Set the prawns aside.
Heat the oil in a large pan.

Add the prawn shells and heads to a pan and cook for 10 minutes over a medium
heat, tossing frequently, until shells and heads are deep orange.

Add a cup of water and the curry paste to the pan. Boil for 5 minutes, until reduced slightly. Add remaining water and simmer for 20 minutes. Drain. reserve the stock, Discard heads and shells. Return stock to pan.

Add the tamarind, turmeric, chilies and lime leaves to the pan, bring to the boil
and cook for 2 minutes. Add the prawns to the pan and cook for 5 minutes or until prawns turn pink. Add the fish sauce, lime juice and brown sugar to the pan, toss.

Serve immediately, sprinkle with coriander leaves.


(Serves : 4-6)