recipes
Thai prawn and scallop soup
Serves: 4
Ingredients
- 1 tbsp oil
- 200g tiger prawns, tail on
- 6 scallops, cut in half
- ½ tsp finely chopped fresh chilli
- ½ tsp grated root ginger
- 1 tsp finely chopped lemon grass
- 200ml crème fraiche (Elmlea)
- 100g creamed coconut
- 600ml fish stock (Knorr fish stock pot)
- 1 tsp oyster sauce
- 1 tablespoon soy sauce
- 1 small tin bean sprouts
- Juice of 1 lime
- Bunch of fresh coriander, chopped
Method
Heat the oil in a large saucepan, then stir in the chilli, root ginger and lemon grass and cook for 2-3 minutes. Add in all the remaining ingredients except the bean sprouts, coriander and seafood, bring gently to the boil and simmer for 3-4 minutes. Add in the prawns and scallops and cook for just 2 minutes more. Remove off the heat, stir in the bean sprouts, coriander, juice of a lime and serve immediately.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
View Maltese 
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.