THAT’S ‘LYNN’ WITH TWO Ns
‘TIS the season to be jolly! Unfortunately, some of us may get a little too jolly and will pay the price the next day! Overtired, too much rich food, and an upset tummy call for emergency culinary measures: light yet filling food that’s dead easy to prepare.
This tasty recipe will set you well on the road to recovery.
125g green unpeeled prawns
4 cups chicken stock
1 strip lime zest
1 small piece lemon grass
1/4 teaspoon dried chilli flakes
1 teaspoon soy sauce
pinch brown sugar
1 dessertspoon chilli sauce
1 teaspoon lime juice
1 mushroom, very thinly sliced
2 shallots thinly sliced
• Peel the green prawns, keeping the heads and shells. Put the shells into a saucepan with the chicken stock, lime zest, lemon grass and chilli flakes.
• Bring to the boil, cover, reduce to a simmer and continue to cook for 15 minutes.
• Strain the stock into a clean saucepan. Add the soy sauce, brown sugar, chilli sauce, lime juice, mushroom, shallot and prawns to the stock. Bring to a simmer and cook for a further few minutes.
• To serve, ladle some of the restorative hot and sour soup into individual bowls and top with a little coriander or chopped shallot.
Light and nourishing eggs with a delicious taste of the East. Ginger is an excellent tummy settler. Feeling better already?
1 tablespoon cooking oil
2 shallots, chopped
1 tablespoon grated ginger
1 clove garlic, crushed
125g cooked prawns, peeled
1 cup crab flesh (optional)
1 tablespoon chopped coriander leaves (1 teaspoon dried)
2 tablespoons soy sauce
6 eggs, beaten
freshly ground salt and pepper
• Heat the oil in a heavy-based frypan. Add the shallots, ginger and garlic and sauté for a minute.
• Add the prawns, crab, coriander and soy sauce to the pan and continue to cook for a couple of minutes.
• Spread the contents of the pan evenly over the base. Pour the eggs over the top and continue to cook until the mixture begins to set. Carefully turn the egg and prawn mixture over and continue to cook until the egg is completely set.
• Remove the egg fu yung from the pan and cut into slices. Season to taste with salt and pepper.
• Serve the egg fu yung with a little soy sauce to sprinkle over the top. A delicious way to feel much better!
1) Hot and sour soup is a good option if you’re feeling a bit under the weather.Reads: 568