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21 July 2014,10:55 by
D.Sumithra

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HOT AND SOUR SEAFOOD SOUP

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Soak the mushrooms in enough hot water to cover for 20 minutes.
  • Heat the oil in a large pan, and add the prawns, chillies, lemon rind and spring onions. Stir-fry quickly for 1 minute.
  • Add the stock, the Worcestershire sauce and the soy sauce. Bring this mixture to the boil, reduce the heat and simmer for 5 minutes. Season to taste.
  • Remove the hard stalks from the mushrooms and discard them. Slice the caps very finely.
  • Cut the whitefish fillets into small dice, and add them to the soup, together with the bean curd and Chinese mush-rooms. Simmer for a further 5 minutes.
  • Stir in the lemon juice and sesame seeds. Adjust the seasoning and serve sprinkled with chopped fresh coriander leaves.

INGREDIENTS

  • 5 dried Chinese mushrooms
  • 2 tablespoon sesame oil
  • 250 grams prawns, shelled and deveined
  • 2 red chilli, seeded and finely sliced
  • 2 green chilli, seeded and finely sliced
  • 1 teaspoon lemon rind, cut into thin slivers
  • 4 spring onions, sliced
  • 1 liter fish stock
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon light soy sauce
  • 100 grams whitefish fillets
  • 100 grams fresh bean curd, diced
  • 2 tablespoon lemon juice
  • 2 teaspoon sesame seeds
  • Salt and pepper
  • 2 teaspoon fresh coriander, finely chopped 

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