Koura broth with a taste of Asia
Kylie Wheeler, 35 years old, New Plymouth
Koura broth with a taste of Asia
1 Tbs peanut oil
1 Tbs chopped ginger
2 shallots, finely chopped
2 lemongrass, bruised, finely chopped
1 red chilli, seeded, finely chopped
3 kaffir lime leaves, finely sliced
1 crayfish, cooked
2 cups Campbells fish stock
1 tsp palm sugar
1 Tbs fish sauce
1/4 cup reisling
1 lime, juiced
1 spring onion, sliced, to serve
Coriander leaves, to serve
1 Heat peanut oil in a frying pan over a low heat, sauté
the ginger, shallots, lemongrass, chili and limes leaves for 2
minutes.
2 Add crayfish shells and legs and sauté a further 5
minutes. Add Campbells fish stock and palm sugar and simmer for 20
minutes.
3 Add fish sauce, reisling and crayfish meat, cook a few minutes to
heat.
4 Spoon into a serving bowl, squeeze over limejuice and top with
spring onion and coriander to serve.
Please note - This recipe is untested in the MasterChef kitchen.
