Prawn & Quail's Egg Soup

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Preparation Time: 10 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
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Ingredients:

Metric Imperial

6 raw, unpeeled prawns

500 ml(s) chicken stock

2 tsp(s) mirin

1 tbsp(s) soy sauce

2 tsp(s) sake

3cm piece ginger root, peeled & julienned

1 garlic clove, peeled & finely sliced

100 gm(s) rice vermicelli

handful of mangetout

2 pak choi, separated into leaves

4 quail's eggs

2 spring onions, finely sliced

large handful of coriander leaves

Unusual Oriental soup from the Wagamama cookbook.

Posted by: Sarah Scott on 24 May 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Remove the shells (and heads if available) from the prawns, devein and set the prawns aside. Combine the shells (and heads) with the stock, mirin, soy sauce, sake, ginger and garlic in a pan and bring to the boil. Simmer for 10 minutes then remove the prawn shells.

Soak the vermicelli according to packet instructions, drain and refresh under cold water.

Cook the mangetout and pak choi in the stock for 5 minutes or until cooked. Add the prawns, simmer for a scant 2 minutes and remove from the heat.

Divide the vermicelli between 2 bowls and add the prawns and vegetables. Poach the quail's eggs in the remaining broth over a medium heat for 2 minutes and spoon them over the other ingredients, along with the stock. Check the seasoning and serve scattered with the spring onions and coriander.