Eric AKIS Prawn Pho The shells from the large prawns used in this recipe flavour the broth for the pho, so do aromatic and bold-tasting garlic, ginger, hot chilies and lemon grass. The end result is a bowl pho with a world of flavour. Preparation time: 40 minutes, plus simmering time Cooking time: About 35 minutes Makes: two servings
G!
For prawns and stock 8 large wild prawns 4 cups vegetable, fish or chicken stock 1 tsp vegetable oil 1 to 2 small, fresh red Thai chilies, sliced 2 large garlic cloves, chopped 1 piece lemongrass, thinly sliced 1 Tbsp chopped fresh ginger 2 green onions, thickly sliced 2 tsp soy sauce 1 tsp Asian-style fish sauce Peel and devein prawns (see page 75). Set the shells aside. Pat prawns dry, set on a plate and refrigerate until needed. Heat oil in a medium pot set over medium to medium-high heat. Add the prawn shells and cook, stirring occasionally, three to four minutes, until the shells are bright pink. Add the stock, chilies, garlic, lemongrass, ginger and green onions and bring to a gentle simmer (small bubbles should just break on the surface). Simmer mixture, uncovered, for 25 minutes, and then strain this prawn pho broth into a bowl. Measure the broth, you should have at least three cups. If your broth has overly reduced and you don’t have at least 3 cups, top up with a bit more vegetable, fish or chicken stock. Pour prawn pho broth into a clean pot, mix in the soy sauce and fish sauce, and set aside until needed below. For the noodles, garnishes and to finish 1/2 cup bean sprouts • whole or coarsely chopped fresh basil, cilantro or mint leaves, or a mix of all three, to taste • sliced fresh red Thai chilies, to taste 2 green onions, thinly sliced 1/2 lime, cut into wedges 1/4 lb thin, Asian-style rice noodles >
Capital home | 73
CapHOME_Spring17_FINAL.indd 73
3/3/17 3:37:14 PM