Asian broth

Name: Asian broth
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6-8 cooked king prawns; 2 Spring onions; 1/2 Pot of coriander; 1 Garlic clove; 1 walnut-sized piece of ginger tuber; 2-3 TABLESPOONS Soybean oil; 7-10 Tbsp Salt; 7-10 Tbsp crushed, dried chili; 7-10 Tbsp a few squirts of lemon juice; 1 1/2 (à 400 ml) Glasses Asia-Fond; 75 g Glass noodles

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

6-8 cooked king prawns
2 Spring onions
1/2 Pot of coriander
1 Garlic clove
1 walnut-sized piece of ginger tuber
2-3 TABLESPOONS Soybean oil
7-10 Tbsp Salt
7-10 Tbsp crushed, dried chili
7-10 Tbsp a few squirts of lemon juice
1 1/2 (à 400 ml) Glasses Asia-Fond
75 g Glass noodles

Directions

1
Shrimps, up to the tail ends from the shell and remove the black intestine. Wash the shrimps and pat them dry. Clean and wash spring onions and cut them into fine strips. Pluck the coriander leaves from the stalks and chop finely, except for a few leaves for garnishing. Peel garlic and press it through a garlic press. Peel ginger and dice very finely. Heat the oil.
2
Fry garlic, ginger and prawns for 3 minutes, turning them over. Season with salt, crushed chilli and lemon juice. Add spring onions and chopped coriander. Deglaze with the stock and 200 ml water. Let it boil for about 2 minutes. Cook the glass noodles for 2-3 minutes. Season again and serve garnished with coriander leaves