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MasterChef Australia

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Ep 19 - Hot and Sour Broth


MasterChef Australia on TV ONE and TVNZ OnDemand

EP 19 Rachael Ciesiolka

Hot and Sour Broth with Prawn Balls and Prawn Chips

Serves 4

 

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

 

  1. Peel prawns and devein, reserving prawn lower legs and reserving shells and heads for stock.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

 


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