Recipe - Oriental Prawn And Vegetable Soup

1 tablespoon Sesame oil
1 200 g pack frozen raw tiger
prawns; defrosted and
; peeled
1 lg Carrot; peeled and cut into
; thin julienne
; strips
1 Red pepper; deseeded and
thinly
; cut or sliced up
1 bn Salad onions; trimmed and
thinly
; cut or sliced up on the
; diagonal
5 Cm; (2 inch) piece fresh
; root ginger, peeled
; and finely grated
2 tablespoon Light soy sauce
2 tablespoon Sherry
1 One half l Fish stock; (2 One half pints)
125 g Chinese leaf lettuce; finely
shredded
; (4oz)
1 100 g pack Enoki mushrooms;
woody end from stem
; removed
Salt and ground white pepper
2 tablespoon Coarsely chopped coriander
leaves

Heat the oil in a large saucepan or wok, stir in the prawns, carrot and
pepper strips and strifry for 34 minutes. The prawns should start to
change colour from grey to pink.

Add the salad onions and garlic and firmly squeeze the grated ginger root
pulp to extract the juice over the prawns. Stirfry for a further minute.

Add the soy sauce, sherry and stock and bring gently to the boil. Reduce
the heat and simmer for 510 minutes.

Stir in the shredded Chinese leaf and Enoki mushrooms, heat through for 12
minutes.

Add seasoning to taste and stir in the coriander leaves.

Notes Serve immediately.

Converted by MC_Buster.

NOTES : A clear delicately scented soup with prawns and a variety of
vegetables including the unusual Enoki mushrooms.

Converted by MM_Buster v2.0l.