Hot & sour prawn & sweetcorn soup

Method 1

Ingredients

1 ½l hot chicken stock

1 tsp white caster sugar

2 tbsp Chinese black rice vinegar

cider or white wine vinegar

1 thumb-sized piece ginger

finely sliced into matchsticks

½ red chilli

sliced

½ pack silken tofu

diced

handful frozen sweetcorn

150g cooked prawns

2 eggs

beaten with 1 tsp sesame oil

150g beansprouts

rinsed

shredded spring onions

to serve

step 1

Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands.

step 2

Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.

Method 2

Ingredients:

- 1 cup prawns, peeled and deveined

- 1 cup sweetcorn

- 4 cups chicken or vegetable broth

- 2 tbsp soy sauce

- 2 tbsp rice vinegar

- 1 tbsp sriracha sauce (adjust according to your spice preference)

- 1 tsp sugar

- 1 tbsp cornstarch mixed with 2 tbsp water (to thicken)

- 2 eggs, beaten

- Salt and pepper to taste

- Chopped green onions and cilantro for garnish

Instructions:

1. In a large pot, bring the broth to a boil. Add the prawns and sweetcorn and simmer for 5-7 minutes until the prawns are cooked through.

2. Add soy sauce, rice vinegar, sriracha sauce, sugar, salt, and pepper. Stir well to combine.

3. Slowly pour in the cornstarch mixture while stirring continuously to thicken the soup.

4. Slowly pour in the beaten eggs in a steady stream while stirring the soup gently to create ribbons of cooked egg.

5. Once the eggs are cooked, taste the soup and adjust seasoning if needed.

6. Garnish with chopped green onions and cilantro before serving.

Comments

Reuben sandwich

Method 1 Ingredients 8 slices corned beef 100g gruyère, sliced 4 tbsp butter, softened 8 thick slices rye bread 75g white sauerkraut For the mayonnaise 100g mayonnaise 2 tbsp soured cream 1 small shallot, finely chopped 2 tbsp parsley, finely chopped 2 tbsp pickled cucumber relish ½ tbsp creamed horseradish ½ tbsp Worcestershire sauce 2 dashes hot sauce ½ lemon, juiced STEP 1 Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper. STEP 2 Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling. STEP 3 Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned be...

Ham, cheese & potato pie

Method 1 Ingredients 350g new potatoes 375g ready-rolled puff pastry 100g crème fraîche 50g thinly sliced ham 125g brie or camembert cheese, halved and sliced green salad, to serve (optional) STEP 1 Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice. STEP 2 Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go. STEP 3 Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish – the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a sa...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Chef Savvy

Search This Blog