HCM cooking class sweet and sour soup with prawn

[MasterchefTan]

Sour soup with prawn - Canh chua tôm

Ingredients – Serves 4

Water, 1,6 L
Night-scented Lily stem, 140 g (“cọng bạc hà”)
Salt, 2 tablespoons (for Night-scented Lily stem’s marinade)
Okra (lady finger), 240 g (about 8 pieces)(“đậu bắp”)
Prawn, 12 pieces
Bean sprouts root off, 120 g (“giá sống”)
Tomato wedge skin off, 320 g (about 2 pieces)
Peeled pineapple, 160 g (“thơm”)
Tamarind paste, 160 g (“me dốt”)
“Rau Om” and “Ngo Gai”, 8 leaves of each
Sugar, 4 teaspoons
Fish sauce (Nước Mắm), 4 tablespoons
Chopped garlic, 1 teaspoon
Cooking oil

Method

• Skin off the Night-scented Lily stems, cut in bias of 4 to 5cm long.
Marinate it with 2 tablespoons of salt for 5 minutes and then rinse off
the salt with fresh water. Set aside.
• Peel the tomatoes, cut in 8 wedges. Cut in bias the Okra (keep the
seeds). Cut roughly the pineapple in pieces of about 2cm.
• In a pot sauté the garlic with oil until fragrant and then add the
water, bring to a boil.
• Place tamarind in the strainer with hand, deep in boiling water. Use
chopsticks to stir the tamarind until dissolved into boiling water
(about 2mn) and then take out tamarind seed.
• Add in Night-scented Lily stems, okra, prawns, bean sprouts, pineapple
and tomatoes. Bring to a boil during about 3mn.
• Seasoning with fish sauce and sugar. Turn of the fire.

Take out from heat transfers to a soup bowl and top with “Rau Om” and
“Ngò Gai”. more information please visit here: hochiminhcookingclass.com




--
MasterchefTan