Canh Bầu Tom (Kabocha Soup with prawns)
Recipe courtesy of Raymond Liens and In My Kitchen Inc.
250g or .5lb Kabocha peeled and cut to about 3cm or 1in cubes
120g or .5 C or 1 small cooking onion roughly chopped
12 medium prawns (3 per person) soak in cold water
1 cube vegetable or chicken bouillon
1L or 4 C water
5ml or 1tsp fish sauce or to taste
Sliced green onion and/or cilantro and white pepper to garnish
Optional: 1 sheet of roasted nori, tear in pieces and drop on top of soup for garnish
Heat pan to medium high and add a little bit (about a teaspoon) of oil. A neutral oil is best such as sunflower oil. Sauté onion until translucent .
Add kabocha stir, turn heat up and let cook for 2-3 min like a stir-fry.
Add water, bouillon and fish sauce, stir and bring to boil for 3 minutes.
Turn heat down put lid on and gently simmer until kabocha is tender (about 15-20 minutes).
Just before serving, turn heat up and add your prawns (peeled). The prawns will take less than a minute to cook.
Remove from heat, garnish with green onion, ground pepper and seaweed.
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