Ep 19 - Hot and Sour Broth
EP 19 Rachael Ciesiolka
Hot and Sour Broth with Prawn Balls and Prawn Chips
16 tiger prawns
125 ml tamarind puree
1 tablespoon oil
1 brown onion, peeled and roughly chopped
12 garlic cloves, peeled and crushed
1 x 15cm piece galangal, roughly chopped
2 stalk lemon grass, roughly chopped
8 coriander stems with roots, leaves reserved for garnish
4 birds eye chilli, roughly chopped plus more for garnish
4 spring onions, roughly chopped plus more for garnish
2 teaspoons shrimp paste
2 tablespoons light soy sauce
2 teaspoons fish sauce
15 grams palm sugar
4 asian runner beans, sliced on diagonal
12 cherry tomatoes
500ml shellfish stock
12 button mushrooms, finely sliced
4 water chestnuts, cut into fine matchsticks
salt, to taste
- Peel prawns and devein, reserving prawn lower legs and reserving shells and heads for stock.
- To make the prawn chips, place a flat grill pan over low medium heat. Once hot, add the prawn legs and press down with a frypan or plate and cook until dry & crispy, about 5 minutes on each side. Remove grill pan from heat, brush legs with 2 teaspoons tamarind pulp and set aside.
- To make the broth, place 1 tablespoon oil in a saucepan and set over medium heat. Add reserved prawns shells and heads and cook until aromatic and shells have changed colour. Add ½ the onion, 8 garlic cloves, ½ the galangal, ½ lemon grass, coriander roots, 2 birds eye chilli, 2 spring onion, and stir to combine. Add 1 cup water and allow to simmer for 10 minutes. Remove prawn heads and continue to simmer until reduced by half. Add shrimp paste and stir to combine. Add ½ tamarind, ½ palm sugar and shellfish stock and bring to a boil. Reduce heat and allow to simmer gently. Add light soy sauce, and fish sauce, remove from heat, strain into a clean saucepan and set aside.
- To make the prawn balls, place the prawns, remaining garlic, galangal, lemon grass, coriander stems, 2 birds eye chilli and 2 spring onion and salt to taste in a food processor and process to a smooth paste. Roll teaspoon amounts of mixture between damp hands and set aside.
- Return stock to a medium heat. Once stock is boiling, add prawn balls and allow to simmer, reducing heat if necessary, until balls are cooked through, about 4-5 minutes. Add runner beans and cherry tomatoes and remove saucepan from heat.
- To serve, divide broth and prawn balls between bowls. Add prawn chips, add mushrooms and water chestnuts and garnish with spring onion, chilli and coriander leaves.