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Something to cleanse the pallet after all that indulgence over Christmas.
Servings 4
Calories 723 kcal
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients
 

  • 2 tbsp vegetable oil
  • 2 medium shallots, finely sliced
  • 2 garlic cloves, chopped finely
  • 1 tbsp fresh ginger, heaped, finely chopped
  • 150 g finely sliced mange tout
  • 350 ml boiling water, roughly
  • 10 g chicken stock cube, crumbled
  • 1 tbsp tamarind juice (Bart's)
  • 1 large head of broccoli, cut into very small florets, just cooked. The broccoli stalks cut the stalk into ¼ cm cubes
  • 75 g baby spinach leaves
  • 250 g freshwater prawn meat, free of shell (cut in half)
  • 200 g boiled potato, cooled and cut into 1cm cubes, optional
  • 2 tbsp cornflour, tapioca starch or arrowroot
  • 4 tbsp cold water
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp fresh Thai basil, chopped
  • juice 2 limes
  • salt and freshly ground black pepper
  • sugar
  • basmati rice to serve (microwave is fine)

Instructions
 

  • Heat the oil in a large sauté pan.
  • Add the shallots, garlic, ginger broccoli stalks and mangetout.
  • Cook for 2 minutes over high heat.
  • Add the water, stock cube and tamarind juice and bring to the boil cook for 1 minute.
  • Add the cooked broccoli, spinach and prawn (and potatoes if using) and cook until the prawns are only just cooked.
  • Mix the starch and water together and spoon into the stew and stir until nicely thickened, but not too much.
  • Remove the pan from the heat, stir in the coriander, basil and lime juice, then season with salt, pepper and a little sugar.
  • Serve with steamed basmati rice.
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Nutrition Facts
Fragrant Prawn Broth
Amount per Serving
Calories
723
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
158
mg
53
%
Sodium
 
816
mg
35
%
Potassium
 
1089
mg
31
%
Carbohydrates
 
130
g
43
%
Fiber
 
8
g
33
%
Sugar
 
8
g
9
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword prawns
Course Seafood, Soup, Starter
Cuisine ITV This Morning, Spring, Winter
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