Wednesday, 25 May 2011

Prawn Noodle Soup

Here's a quick and easy lunch time soup with fragrant chinese flavours.

Serves 4

1 onion, finely chopped
1 egg, lightly beaten
2 tbsp soy sauce
1 tbsp fish sauce (nam pla)
1 tbsp rape seed oil
2 tsp toasted sesame oil
100g brown rice noodles
1 star anise
1 litre fish or chicken stock
12 raw tiger prawns
Salt and pepper to taste

Heat the rape seed oil in a heavy based pan, add the onion and cook until softened then add the raw prawns and stir fry until the prawns are pink, remove them from the pan and set aside.

Add the stock, star anise, fish sauce and soy sauce to the pan, bring to the boil then add the noodles, simmer with a lid on for 3-4 minutes, remove the star anise, then, using a large spoon stir the soup to create a swirling motion and drizzle in the beaten egg.  When the egg is cooked and floats to the top, add the sesame oil and the peeled prawns.  Test the seasoning and add if necessary.

Serve in warmed bowls.

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