The basis of all good noodle soups such as ramen, pho and laksa is unquestionably a rich and tasty stock. Good quality stock cubes are a store cupboard staple and bone broth is easy to make - the addition here are the prawn shells, which are gently fried in oil first. Not only do they supply a depth of flavour, they give the stock a wonderful rich colour. Use a large pan for this and gently build up the stock to your own taste. You can make your own curry paste using chilies,
The recipe for these tasty little morsels is from Southern Thailand - all at once crunchy, spicy, earthy and healthy. Perfect for a Christmas drinks party or as a wonderful starter. Skewer the raw marinated prawns onto lemon grass stalks and fry them briefly on a high heat, before serving with a fresh sauce of chili, ginger, soy, lime and corainder. Simply delicious...
You will need:
16 large raw prawns, peeled and deveined
6 lemon grass stalks
Rapeseed or coconut oil