Recipe for Oriental Prawn and Vegetable Soup 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 tbl Sesame oil
1 x 200 g pack frozen raw tiger prawns, defrosted and peeled
1 lrg Carrot, peeled and cut into thin julienne strips
1 x Red pepper, deseeded and thinly sliced
1 bn Salad onions, trimmed and thinly sliced on the diagonal
5 x Cm, (2 inch) piece fresh root ginger, peeled and finely grated
2 tbl Light soy sauce
2 tbl Sherry
1/2 lt Fish stock, (2 1/2 pints)
125 gm Chinese leaf lettuce, finely shredded (4oz)
1 x 100 g pack Enoki mushrooms, woody end from stem removed
Salt and ground white pepper
Instructions:
Instructions: Heat the oil in a large saucepan or wok, stir in the prawns, carrot and pepper strips and stri-fry for 3-4 minutes. The prawns should start to change colour from grey to pink.

Add the salad onions and garlic and firmly squeeze the grated ginger root pulp to extract the juice over the prawns. Stir-fry for a further minute.

Add the soy sauce, sherry and stock and bring gently to the boil. Reduce the heat and simmer for 5-10 minutes.

Stir in the shredded Chinese leaf and Enoki mushrooms, heat through for 1-2 minutes.

Add seasoning to taste and stir in the coriander leaves.

Notes Serve immediately.

NOTES : A clear delicately scented soup with prawns and a variety of vegetables including the unusual Enoki mushrooms.

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