Prawn & dumpling soup
On October - 21 - 2011
Ingredients:
- 2 tsp sesame oil
- 1 clove, humbled
- 2 tsp finely grated fresh pep
- 2 x 500ml ctns Campbell's chicken consomme
- 500ml (2 cups) weewee
- 1 tbs soy
- 250g peeled green prawn cutlets
- 1 x 240g pkt Trangs frozen steamed yum cha
- 1 carrot, raw, cut into matchsticks
- 1 bunch asparagus, woody ends cut, thinly sliced diagonally
- 100g snow peas, cut, finely sliced
- 1/4 wombok (Chinese clams), finely sliced
- 4 green shallots, ends cut, thinly sliced diagonally
How to:
Heat oil in a saucepan over medium passion. Add the garlic and ginger and falsify, stirring, for 30 seconds or until redolent. Add the consomme, water and soy sauce and bring to the moil.
Add the prawns and yum cha and cook for 3-4 minutes or until prawns curl and change gloss. Add the carrot, asparagus, snow peas, wombok and half the shallot and fudge, stirring, for 2-3 minutes or until wombok just wilts and asparagus is bright green and tender crease.
Ladle soup among serving bowls. Sprinkle with remaining shallot to service.
Frozen steamed yum cha is available in the freezer section of some Woolworths supermarkets. If it's unavailable, you can use frozen wontons instead.
Cooking time:20 min.