PRAWNS & FISH IN TROPICAL SOUP

Name: PRAWNS & FISH IN TROPICAL SOUP
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 200 g dory fillet; 100 g prawns (de-shelled); 2 lime leaves; 2 mussel; 1 stalks of pandan leaf; 1 stalk of lemon grass; fruity soup base; 100 g yellow bean paste; 50 g ginger; 40 g onion; 30 g cocktail onions; 20 g garlic; 60 g tomatoes; 2 chilli padi; 1 ring of pineapple; 1 lemon (squeezed to juice); 2 tbsp plum sauce; 1 tbsp spice mix; 1 tbsp sugar; 1/2 cup orange juice; 1 tbsp Knorr Hao Chi Seasoning; orange zest; mint leaves

This soup is both sweet and savoury as the seafood and fruits complement each other. Have you ever tried seafood in a fruity soup base?

20 mins

Cooking Time
Hard

Difficulty
15 mins

Prep Time
4 People

Serves

200 g dory fillet
100 g prawns (de-shelled)
2 lime leaves
2 mussel
1 stalks of pandan leaf
1 stalk of lemon grass
fruity soup base

INGREDIENTS:

100 g yellow bean paste
50 g ginger
40 g onion
30 g cocktail onions
20 g garlic
60 g tomatoes
2 chilli padi
1 ring of pineapple
1 lemon (squeezed to juice)
2 tbsp plum sauce
1 tbsp spice mix
1 tbsp sugar
1/2 cup orange juice
1 tbsp Knorr Hao Chi Seasoning
orange zest
mint leaves

Boil water with KNORR FISH CUBE to obtain a clear fish stock.
Blend the fruity soup base ingredients in a blender until fine.
Add the blended mixture to the fish stock, together with pandan leaf, lime leaves and lemon grass. Simmer until fragrant and strain fruit stock mixture.
In a new pot, bring fruits stock mixture to a boil again. Add prawns, mussels and dory fillet.
Cook for 5 minutes. Adjust seasoning with KNORR HAO CHI ALL-IN-ONE SEASONING.
Garnish with orange zest and mint leaves.

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