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Ingredients
- 1tbs vegetable oil
- 12 large king prawns, peeled and de-veined, heads and shells kept aside
- 1 onions, sliced
- 3 tomatoes, roughly chopped
- 1 red chilli, roughly chopped
- 2 lemongrass stalks, bashed
- 1 litre chicken stock
- 2tbs fish sauce
- 1tsp caster sugar
- 1 small onion, finely sliced
- 2 spring onions, sliced
- 1 handful beansprouts
- 8 cherry tomatoes, sliced in half
- 1 red chilli, sliced
- Juice of 1 lime, plus 1 lime for garnish
- Fresh coriander leaves, to garnish
- Chilli oil, to garnish
- First, make the broth. Heat a large pot and add the oil. Add the prawn heads, shells, onion and tomatoes and fry for three minutes on a medium heat. Next add the chilli, lemongrass and chicken stock and bring to the boil, then reduce the heat and allow to simmer for 20 minutes. Remove from the heat and strain the liquid through a sieve into another pot.
- Place the strained broth back on the heat and add the fish sauce, sugar and sliced onion. Bring the liquid to a simmer and add the peeled king prawns. Cook for two minutes until the prawns are pink before adding the spring onions, beansprouts, cherry tomatoes and sliced red chilli. Cook for another two minutes, then remove from the heat.
- Stir through the lime juice and check the seasoning before spooning into bowls. Garnish with some more sliced spring onion and red chilli, and finish with some fresh coriander leaves, chilli oil and a wedge of lime.
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