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Prawn Soup (Jhinge ka Soup) Recipe Ingredients
450 gm large prawns, shelled and de-veined
3 tsp chopped garlic cloves
4 tbsp fish sauce
salt and pepper
4 tbsp vegetable oil
2 onions - sliced
grated rind of 3 lemons
4 tbsp jaggery
2 large tomatoes - peeled and chopped
1/2 ripe pineapple - chopped
1 litre fish stock - prepared from the prawn shells
4 tbsp tamarind- strained after being soaked in water
2 tbsp bean sprouts
4 red chillies - deseeded and chopped
Garnish
handful of chopped mint
slivers of spring onion
Prawn Soup (Jhinge ka Soup) Recipe Procedure
Combine the prawns, garlic and 2 tbsp of fish sauce. Marinate for 30 minutes.
Heat oil; add onions and lemon rind - soften slightly.
Add sugar and tomatoes; continue cooking for three minutes.
Stir in pineapple followed by stock, tamarind and 2 tbsp of fish sauce. Simmer for five minutes.
Stir in prawns, bean sprouts and chillies and cook for a further few minutes. Re-season.
Serve hot garnished with mint sprigs and spring onion slices.
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