Hot and sour prawn broth with prawns and salmon, steamed buns
I beautiful broth made with quality (home made) chicken stock, prawn heads, garlic, ginger, chilli, lemon grass, star anise, cinnamon quill, fresh tomatoes and a touch of pastis . I then passed it with a double layer of kitchen towel to ensure the flavours are immense but the broth is clear.
I cooked the prawns shell on (devained) along with a beautiful piece of skin on salmon. Served with a couple of cherry tomatoes for extra acidity and a little salad garnish of fresh julienned ginger, kaffir lime leaf, toasted coconut and julienned mild red chilli.
Sublime. This is my sort of food (hence I cooked it!). Would I make it again?? In a heartbeat.
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