Hot and Sour Prawn Soup with Prawn Toasts


Hot and Sour Prawn Soup with Prawn Toasts | MiNDFOOD
This hot and sour soup is the ultimate soul warmer. Brimming with mouthwatering flavours, it's made even better by the addition of prawn toast. 


Serves 4

1kg extra large green king prawns
1 tbsp peanut oil
200g eschallots, peeled and sliced
2 stalks lemongrass, bruised and chopped
3 bird’s-eye chillies, halved
6 kaffir lime leaves
4 x 1cm ginger slices
5 garlic cloves, peeled and bruised
¼ cup coriander root and stem, chopped
2 litres fish stock
200g mini roma tomatoes, halved
100g enoki mushrooms, trimmed
¼ cup fish sauce
⅓ cup lime juice
Finely shredded kaffir lime leaves and coriander leaves, to garnish

Prawn Toasts

200g raw prawn meat
½ an egg white
1 garlic clove, crushed
1 tsp hot chilli sauce
1 green spring onion, thinly sliced
4 white bread slices, crusts removed
white and black sesame seeds
Peanut oil for shallow frying

Remove shells from prawns, leaving tails intact. Reserve shells and heads. Butterfly prawns and discard intestinal tract.

Heat oil in a large saucepan over a medium to high heat. Add shells, heads and eschallots. Cook, stirring, for 3 minutes or until shells change colour. Stir in lemongrass, chillies, lime leaves, ginger, garlic and coriander root. Cook for further 2 minutes. Add stock and bring to the boil.

Reduce heat, partially cover and simmer for 30 minutes, skimming regularly. Strain through a fine sieve, discarding solids. Return stock to a clean saucepan and bring to simmer. Add prawns and tomatoes, then simmer until prawns are just cooked. Remove from heat. Add mushrooms, fish sauce and lime juice.

To make prawn toasts, process prawn, egg white, garlic, chilli sauce and onions in food processor to form a paste. Spread on bread and cut each slice in half. Mix sesame seeds on a plate and press paste side of bread into seeds. Heat oil over a medium heat. Fry toasts for 2 minutes each side until cooked and golden. Drain. Garnish soup once in bowls with lime and coriander leaves. Serve with toast


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