Prawn Broth
Ingredients
- 15 mls olive oil
- 3 baby leeks sliced green part set aside
- 1 chilli cut in half
- 1 garlic clove sliced
- 500 g prawns heads removed
- 500 mls vegetable stock
- 500 mls chicken stock
- 3 carrots sliced
- 5 mls soy sauce
- 5 mls crushed ginger
- 50 g sugar snap peas sliced in half
- 100 g baby corn sliced into thirds
- Salt and freshly ground black pepper to season
Method
- Heat the olive oil in a pot and sauté the green bits of the leeks with the garlic and chilli until the leeks are soft
- Add the prawn heads and cook until pink
- Lightly crush them before removing from the pot, together with the chilli
- Add the stock, the carrots, the soy sauce and the ginger and bring to the boil
- Reduce the heat and simmer until the carrots are soft – about 30 minutes
- Add the leeks, the peas and the corn and bring to a gentle boil
- Add the prawns and allow to cook through
- Adjust the seasoning before serving
Notes
I had some left over mushrooms from my Mushroom and Chocolate Soufflé and so I added them to the broth