Prawn broth with shirataki noodles
It's in broths that I think Shirataki noodles shine - because they float around looking slightly eel-like and they're great to slurp up out of the bowl using chopsticks.
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|1 tsp||Toasted sesame oil|
|4 cm||Fresh ginger|
|2 cloves||Garlic, sliced|
|1 to taste||Red chilli|
|1 tsp||Caster sugar|
|1 tbsp||Fish sauce|
|200 g||Shirataki noodles, cooked|
|8 pieces||Bok choy, chopped|
- To make a tasty prawn broth for two, take the head and shells off eight large raw prawns and fry the shells and heads in a the toasted sesame oil with a finger of sliced fresh ginger, a sliced spring onion, sliced garlic and 1/2 a red chilli (more or less to taste).
- Fry over medium heat until the shells are red and the smell is very prawny. Add a teaspoon of caster sugar and a tablespoon of soy or fish sauce. Boil till almost evaporated then add water.
- Bring to the boil, put a lid on and simmer for 15 minutes. Strain the stock and taste for seasoning. Cut the prawns into chunks and add to the simmering broth along with another sliced spring onion, 1/2 a sliced red chilli, and 200g of cooked and rinsed shirataki noodles.
- Simmer for 5 minutes or less - just until the prawn tails are cooked.
- Mix in 6-8 leaves of bok choy, cut into large pieces, and the juice of 1/2 a lime or more and eat straight away.