Ingredients
600g medium green prawns, peeled, deveined
2 garlic cloves, roughly chopped
Sea-salt flakes and freshly ground white pepper, to season
2 free-range egg yolks
1 Tbsp double cream
1 tsp fish sauce
500ml sh stock
4 tomatoes, diced
12 basil leaves
1⁄2 tsp fennel seeds
2 long red chillies, deseeded, finely diced
2 dill sprigs, leaves picked
3cm piece ginger, peeled, finely chopped
2 Tbsp coconut flakes
2 Tbsp crisp fried shallots
Method
-
Combine prawns, garlic and 1⁄2 a teaspoon of salt in a mortar then pound until a paste forms. Add egg yolks, cream, fish sauce and a pinch of white pepper. Stir well to combine.
-
Cut twelve 20cm squares of plastic wrap. Spoon 1 tablespoon of prawn mixture onto each square, then roll up to make sausage shapes. Tie one end, then twist from other end to tighten. Tie and secure.
-
Put prawn sausages into a steamer basket over a pan of simmering water. Steam for 8 minutes or until just firm.
-
Meanwhile, combine stock, tomato, basil and fennel seeds in a medium saucepan. Heat over a medium heat. Simmer for 5 minutes. Crush tomato mixture with back of a spoon, then strain through a fine sieve into another bowl. Discard solids. Season broth with salt.
-
Ladle tomato broth into shallow serving bowls. Unwrap prawn sausages and divide between the bowls of broth.
-
Combine chilli, dill, ginger, coconut and fried shallots. Scatter over broth to serve.
