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.
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
Jo Brown visits the BBC Radio Solent studio.
1/2 chopped garlic clove
The finished article - Thai Prawn Dumpling Broth.
2.5 pints of Fresh Fish Stock
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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last updated: 15/08/2008 at 13:23
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