Canh Bầu Tom (Kabocha Soup with prawns)
Canh Bầu Tom (Kabocha Soup with prawns)
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Servings
4
Recipe courtesy of Raymond Liens and In My Kitchen Inc.
Ingredients
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
Directions
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.
Recipe Note
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