This is a new fun fast way to make everything in one pan and quickly serve your entrée soup. This recipe is interesting to prepare and a very attractive presentation and allows use to blend flavors together and serve in the poaching broth. The prawns in this dish can be exchanged for shaved chicken, scallops, lobster, squid, or crab.
Yield: 2 Servings
Total Time: 25 Minutes Prep Time: 15 Minutes Cook Time: 10 Minutes
- 10 Piece of Shrimp (head on)
- 1 Cup of Red Yams ( ¼ inch dice)
- 1 Cup of Dikon Radish ( ¼ dice)
- 1 Cup of Fresh King Oyster Mushrooms (sliced)
- ½ Cup of Fresh Turmeric (sliced)
- 3 Large Garlic Cloves (sliced)
- 1 Tablespoon of Crushed Fennel Pollen
- 2 Tablespoons of Honey
- 3 Limes (cut in quarters, to be squeezed for garish)
- A Pinch of Ground Cayenne Pepper
- 2 Teaspoons of Kosher Salt
- 1 Cup of Fresh scallions Leaves (sliced)
- ½ of Fresh Thai Basil
- 16 Ounces of Coconut Milk
- 3 Ounces of Sake
- 3 Tablespoons of Safflower Oil
- 2 Tablespoons of Sesame Oil
- Kosher Salt
- 4 Bok Choy (split)
Method of Preparation:
- First, start with splitting the shell of the prawns.
- Then in a medium sauce pan, add safflower oil, heat up the oil on high, then add the prawns and cook on one side for 3 minutes, then turn on other side.
- Then add garlic, yams, Dikon, mushrooms, turmeric, fennel pollen, sesame oil, and bok choy and cook on a medium hear for 3 minutes.
- Then add coconut milk, honey, and scallions, sake and let it simmer for 4 minutes.
- Then add Thai basil and serve in deep bowl. On top of the soap squeeze limes on top.