Recipe by Michael Tong
Photography by Michael Alberstat
Food Styling by Claire Stubbs
Prop Styling by Lara McGraw
First published in Wish Winter 2008
Sambal:
A hot mixture of chilies, onions and spices, used as a condiment.
Chinese New Year | Chinese | Simmer | Shrimp | Soups | All categories...
FOOD
Jumbo Shrimp & Watercress Soup
Save time the day of the party – make this warm and satisfying soup a day ahead and it tastes even better
Ingredients (Makes 4 servings )
| 1 lb | jumbo shrimp, peeled and deveined, reserve shells |
| 3 tbsp | soy sauce |
| 1 tbsp | rice vinegar or dry sherry |
| 1/2 tsp | freshly ground black pepper |
| 2 tbsp | vegetable oil |
| 1 tbsp | roughly chopped fresh ginger |
| 2 | green onions, thinly sliced |
| 1 clove | garlic, smashed |
| 6 cups | chicken stock |
| 4 oz | fresh shiitake mushrooms, julienned |
| 1 tbsp | sesame oil |
| 1 tbsp | sambal* |
| 1 bunch | watercress, leaves picked and roughly chopped (or1/2 lb baby spinach) |
Instructions
- In a medium bowl, marinate shrimp in 1 tablespoon soy sauce, vinegar and pepper. Place in fridge while you make broth.
- In a wok, heat vegetable oil and sauté ginger, 1 green onion, garlic, and shrimp shells until lightly browned.
- Add stock and remaining soy, and simmer for about 1 hour. Strain and discard solids.
- Add shrimp and mushrooms to wok with stock and simmer for about 5 minutes. Add sesame oil and sambal.
- Divide watercress among bowls and ladle soup over top. Garnish with remaining green onion.
Nutritional information
Nutrients per serving: 260 calories, 13 g fat, 28 g protein, 9 g carbs, 1 g fibre. Excellent source of vitamin C.
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