Spicy-sour soup with seafood
Last Updated on
ingrediencie
2 cloves garlic 2 pcs medium white onion 1 pcs approximately 3 cm long ginger 300 g peeled cooked shrimps 300 g oyster mushroom 3 tbsp cold oyster sauce, Salty with a slightly fishy taste (Shan’shi) 1 tbsp High quality Chinese soy sauce 1 tsp Rice vinegar 1 litre Vegetable stock 2 tsp Minced trumpet mushroom (Forest Mushroom) 5 tbsp Oil 1/2 tsp Chillies , to taste
step
1.
Cut the cleaned ginger and garlic into slices. Slice 1 onion into rings, finely chop 1 onion
2.
Slice the mushrooms into thin strips, about 1 cm wide, and remove the tails from the prawns. There is no need to cut them off, they can be pulled out nicely.
3.
Heat the oil in a frying pan, add first the sliced ginger, fry for a while, add the garlic, fry just enough so that it doesn’t brown, add the finely chopped onion, fry it until glassy.
4.
Add shrimp to this base, fry for a while, about 15 minutes, add soy sauce, oyster sauce, rice vinegar. Mix and stir fry for about 5 minutes.
5.
Add the oyster mushroom, stir, add the sliced onion, mix well and pour in the broth. Now cook for about 10 minutes.
6.
Add the dried tubers last and cook until the prawns are soft Add chillies to taste.
7.
Serve in a deep bowl with Thai rice noodles.
