Spice Kitchen



Chicken Masala

Hot and Sour Seafood

 Prep.Time: 20 mins
 Cook.Time: 30 mins
 Difficulty: Easy
 Serves: 4

Tools              

 1 Large Saucepan With Lid
 Sharp Knife
 Chopping Board
 Wooden Spoon
 Sieve
 Colander

Ingredients        

 175g/6oz Mixed Seafood
 75g/3oz Prawns
 3 Heads Pak Choi
 2 Stalks Lemon Grass
 1 Lime
 2 Chillies (de-seeded)
 2.5-5cm/1-2" Fresh Ginger
 2 Cloves Garlic
 2 Fish Stock Cubes
 1 Vegetable Stock Cube
 1.2 ltr/2pts Hot Water
 110g/4oz Button Mushrooms
 Fresh Coriander
 Black Pepper


Method                                                                       

Pour the hot water into the large saucepan.
Remove a 1cm / ½" slice of rind from the lime and cut it into thin strips and add to the pan.
Cut the lemon grass, chillies, and garlic in half lengthways and add to the pan.
Peel the ginger and cut into slices and add to the pan.
Crumble all the stock cubes into the pan and stir well.
Put the lid on and simmer for 20 minutes.
Strain the liquid through the sieve and return it to the pan.
Wash and trim the mushrooms and add to the pan.
Trim base from pak choi, rinse well and add to pan.
Add prawns and seafood to pan.
Cook over a medium heat for 5 minutes.
Add the juice from the lime and season well with black pepper.
Serve in warmed bowls with coriander sprinkled on top.



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