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| Bean
Curd and Prawn Soup (Szechuan) |
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| 50 g (2 oz)
peeled prawns 1 egg white 600 ml (1 pint) chicken stock 50 g (2 oz) cooked ham, cut into 1 cm (1/2 inch) cubes 1 cake bean curd, cut into 1 cm (1/2 inch) cubes 50 g (2 oz) peas 1 tablespoon soy sauce 25 g (1 oz) Szechuan pickle, chooped 1 tablespoon cornflour 1 tablespoon water salt freshly ground black pepper 1. Mix the peeled prawns with the egg white. 2. Bring the stock to the boil, put in the ham, bean curd and peas. when it comes back to the boil, add the soy sauce, pickle and prawns, and let the soup boil for 15-20 seconds. 3. Blend the cornflour with the water and add to the soup, stirring constantly. Allow to thicken, then add salt and pepper to test before serving. |
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