Hot & Sour Prawn Head Broth

Stuff
Prawn Broth

  • 4 birdseye chillies, deseeded & rough chopped
  • 2 or 3 long red chillies, deseeded & rough chopped
  • 5 cm piece ginger, skinned & chopped
  • 6 cloves garlic, rough chopped
  • 4-5 shallots, rough chopped
  • 1 stick lemongrass, fine chopped
  • 1 bunch coriander root, fine chopped
  • 2 Tbspn shrimp paste [maybe less – maybe fried off first]
  • 75 mil peanut oil
  • Heads & shells from 20 or so Prawns (not the front legs section)
  • 3 Tbspn tamarind
  • 1 litre shellfish or fish stock
  • 2-3 tomatoes, peeled, diced
  • 4-5 kaffir lime leaves, ripped
  • 2 tspn fish sauce
  • juice from 1 lime
  • juice from ½ lemon
  • 2 Tbspn palm sugar, crushed

Prawn Dumplings

  • 10 peeled prawns
  • 1 spring onion, fine chopped
  • 1 tspn sesame oil
  • 1 clove garlic, grated
  • 1 cm piece ginger, grated
  • 2 tspn fish sauce
  • 1 egg white
  • pinch sugar

Skewered Prawns

  • 12 prawns
  • 25 ml sesame oil
  • salt, to taste

Crispy Prawn Legs

  • Approx 1/2 litre vegetable oil, for deep frying
  • 20 front prawn leg sections (carefully cut off the prawn body leaving the “chest” holding the legs together)
  • ½ cup plain flour
  • 1 Tbspn salt
  • 1 Tbspn ground pepper

To Finish 

  • ½ cup roasted peanuts
  • ½ cup fried shallots
  • 12 leaves Vientamese mint
  • ½ cup coriander leaves
  • 1 cup bean shoots
  • 1 red chilli, deseeded and juilienned
  • 4 lime cheeks

Method

Prawn Broth

  • In a food processor combine the chillies, ginger, garlic, shallots, lemongrass, coriander root & shrimp paste – blend to a fine paste (the finer the better)
  • In a large pot heat the peanut oil – sauté the paste and prawn heads/shells for 5-6 minutes. Stir regularly to ensure doesn’t burn
  • Add the tamarind, stock, tomatoes & kaffir lime leaves – being to boil and simmer for 30 minutes
  • Strain thru fine sieve & return to the pot – add fish sauce, lime juice, lemon juice palm sugar – bring to boil and simmer for 5 minutes until sugar is dissolved
    [Note – Matt’s recipe strained last thing – more prawn shell contact may enhance flavour]

Prawn Dumplings

  • In a food processor combine 1/2 the prawns, spring onion, sesame oil, garlic, ginger, fish sauce, egg white & sugar – process to a fine smooth mince (only 30 seconds or so).
  • Add the remaining prawns and process briefly so added prawn meat still course (only a few seconds)

Skewered Prawns

  • Skewer the prawns. Brush with sesame oil & season with salt. Fry in hot pan until just cooked

Crispy Prawn Legs

  • Heat vegetable oil approx 20 mm deep in a wok type frying pan to 200° c
  • In a plastic bag combine the flour, salt & ground pepper – add the prawn leg & shake to coat well. Remove excess flour.
  • Cook in the oil until crispy, drain on paper towel

To Finish & Serve

  • Bring the broth to a simmer. Quenelle the prawn dumplings with a desert spoon – drop into the hot broth – cook for 4 minutes or so until the dumpling float
  • In large noodle large – arrange the prawn dumplings & skewered prawns – garnish with roasted peanuts, fried shallots, Vietnamese mint, coriander leaves, bean shoots, juilienned red chilli, lime cheeks & finally on to the crispy prawn legs
  • Serve with a jug of hot broth on the side – or pour the hot broth over immediately before serving

 

“Stolen” from Matt Sinclair – Masterchef Aussie 2016

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s