Make salad and soup from the very same ingredients. Healthy crispy salad serves with hot soup concentrated flavors of prawns. You may add cream if you prefer a creamy texture.
Potatoes prawn salad with prawn soup RecipePrint This
- Fresh lettuce
- 1 tspn sesame oil
- 6 thinly sliced ginger
- Handful of sliced spring onions ( sliced thinly)
- 4 prawns deveined and de-shelled but with tail still intact, keep prawn heads to add into cooking
- Half tbspn minced garlic
- 1 tspn chinese xiaoshing wine
- 1 tspn salt
- Half cube chicken stock
- 300 ml water
- Assorted cube veges (corn,greenpeas,carrots)
- 1 diced potato
Heat sesame oil in saucepan over medium heat. Place in ginger and let sear till lightly brown.
Add prawns’ heads and chinese xiaoshing wine, stir fry for 30 seconds. Toss in diced potatoes, assorted veges, minced garlic, spring onions and salt. Let cook for another 30 seconds.
Pour in water and bring to boil. Add in chicken cube. Turn heat to low and simmer for 15 minutes.
Turn off heat. Place prawns into soup for 10 seconds and take prawns out immediately. Do not overcook it
Dish out potatoes and some of assorted veges onto plate with prawns and lettuce. Keep in fridge for 30 minutes before serving.
Reheat soup before serving along with chilled salad.
*add your favorite sauce on salad.