HOT & SOUR SOUP
INGREDIENTS
• 1/4 cup peanut oil• 500g green prawns, peeled, deveined, tails on, shells reserved• 4 long red chillies, bruised• 3 garlic cloves, sliced• 8 cups just-boiled water• 2 tbsp tamarind concentrate• 1/2 pineapple, peeled, cored, cubed, slightly crushed• 2 tomatoes, quartered• 2 celery stalks, cut into 2cm diagonal slices• 1 tbsp fish sauce• 2 tsp sugar• 1 cup bean sprouts, plus extra to garnish• Coriander leaves, Thai basil leaves and fried shallots, to serve METHOD
1 Heat 1 tbsp of the oil in a large saucepan on medium. Fry reserved prawn shells for 1-2 minutes, until they change colour. 2 Add enough water to just cover shells. Bring to boil, then reduce heat to low. Simmer for 15 minutes, skimming surface as required. Remove from…
