Ginger Prawn Oriental Broth
- 500ml vegetable stock or chicken stock
- a small chunk root ginger (peeled and thinly sliced)
- 1 tbsp rice wine or dry sherry
- 200g mixed vegetables (such as mange tout , sugar snaps, baby corn, green beans, baby carrots)
- 10-12 large raw prawns (peeled)
- a small handful of coriander and mint leaves
- soy sauce for seasoning
- 1. Put the stock, ginger and rice wine or sherry in a pan and bring to a simmer. Cook the veg in the broth until just tender.
- 2. Add the prawns and cook until pink. Divide between 2 bowls, scatter with the herbs and season with soy sauce.
- Per serving
- 126 kcalories, protein 22g, carbohydrate 6.1g, fat 1.1 g, saturated fat 0.2g, fibre 1.7g, salt 2.26g
vegetable stock, root ginger, rice wine, mixed vegetables, prawns, handful of coriander and mint leaves, soy sauce
Taken from www.epicurious.com/recipes/member/views/ginger-prawn-oriental-broth-50072511 (may not work)