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Prawn (Shrimp) Soup

The egg may be made into a flat omelette and added as thin strips if preferred.

ingredients

serves 4
2 tbsp sunflower oil
2 spring onions (scallions), thinly sliced diagonally
1 carrot, coarsely grated
125 g (4 1/2 oz) large closed cup mushrooms, thinly sliced
1 litre (1 3/4 pints) 4 cups fish or vegetable stock
1/2 tsp Chinese five-spice powder
1 tbsp light soy sauce
125 g (4 1/2 oz) large peeled prawns (shrimp) or peeled tiger prawns (shrimp), defrosted if frozen
1/2 bunch watercress, trimmed and roughly chopped
1 egg, well beaten
salt and pepper
4 large prawns (shrimp) in shells, to garnish (optional)

method

1. Heat the oil in a wok, swirling it around until really hot. Add the spring onions (scallions) and stir-fry for a minute then add the carrots and mushrooms and continue to cook for about 2 minutes.

2. Add the stock and bring to the boil then season to taste with salt and pepper, five-spice powder and soy sauce and simmer for 5 minutes.

3. If the prawns (shrimp) are really large, cut them in half before adding to the wok and simmer for 3-4 minutes.

4. Add the watercress to the wok and mix well, then slowly pour in the beaten egg in a circular movement so that it cooks in threads in the soup. Adjust the seasoning and serve each portion topped with a whole prawn (shrimp).

COOK'S TIP
The large open mushrooms with black gills give the best flavour but they tend to spoil the colour of the soup, making it very dark. Oyster mushrooms
can also be used.

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