Recipe: Herbal Prawn Soup



 

 

 

 

 

 

 

  • 400g prawns, cleaned but keep shells intact
Herbs
  • 4g chun kung
  • 15g wai sun (soaked overnight)
  • 25g tong sum
  • 10g kei chee
  • 4 red dates, pitted
  • 1 litre hot water
  • 300g chicken
  • Salt to taste
PREPARE stock by simmering herbs and chicken for 2 1/2-3 hours. Remove chicken.

Add prawns into herbal stock and bring to a quick rapid boil until prawns are cooked.

Add salt to taste and serve hot.

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