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13 November 2014

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Faster Chef

You are in: Hampshire > BBC Radio Solent > Jon Cuthill > Info Vault > Faster Chef > Faster Chef - Thai Broth

Faster Chef - Thai Broth

Love cooking, but don't think you can make a great meal with your 100mph hectic lifestyle? Let BBC Radio Solent's Jon Cuthill help you with a variety of different tasty and speedy recipes.

The World of Jon Cuthill Vault

Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Hooley Thai Prawn Dumpling Broth with Julienne of Mooli and Shitake Mushrooms

By Jo Brown from Hooley Sha-mooli Catering

Serves 4

Jo Brown

Jo Brown visits the BBC Radio Solent studio.

Prawn Dumplings

1/2 chopped garlic clove
Thumb size piece of galangal or ginger root
1 peeled shallot
120g of raw prawns ( tiger preferred deveined)
1 free range egg white
1/2 tsp cornflour
1 tbsp of chopped fresh coriander
Salt and Pepper for seasoning

Thai Prawn Dumpling Broth

The finished article - Thai Prawn Dumpling Broth.

Coconut Broth

2.5 pints of Fresh Fish Stock
200ml can of organic coconut milk
50g of Tom Yum Paste
2 lime leaves
1 Tbsp of Nam Pla ( Fish Sauce)
Juice of 1 lime
Thai Basil or Basil Leaves roughly chopped
Fresh Coriander chopped to garnish
Julienne mooli ( daikon radish ) small handful
75g of Shitake Mushrooms thinly sliced

Method for the prawn dumplings

The prawn dumplings can be made in advance and chilled in the fridge until ready to use. Put the galangal, ginger and shallots in a food processor and pulse until finely chopped. Add the raw prawns, egg white, cornflour and coriander with salt and pepper until a rough paste is formed. Roll the mixture into small dumpling shaped balls with damp hands to avoid the mixture sticking, and place on a covered tray in the fridge,  until ready to use.

Method for the broth

Place the fish stock in a saucepan, and bring to a simmer. Add the coconut milk, tom yum paste, fish sauce and lime juice and bring up to the boil, stirring continuously to avoid separation of the stock and coconut milk. Add the shitake mushrooms and mooli and prawn balls in to the boiling stock, lowering the heat to a simmer. Cook for 3-4 minutes, add the basil last minute and place the broth into bowls, garnishing the finished dish with a sprinkle of chopped coriander leaves.

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You can listen to Jon Cuthill on BBC Radio Solent every weekday from 9am-12.30pm.

last updated: 15/08/2008 at 13:23
created: 14/01/2008

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