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May
14

Prawn Soup with Eggs, Veg., and Mung Bean Vermicelli

Egg yoke has a Creamy texture with Soft centre

Egg yoke has a Creamy texture with Soft centre

Seafood Soup with Eggs, Veg. and Vermicelli
Seafood Soup with Eggs, Veg. and Vermicelli
Chinese green leafy vegetable (Tang Choy)
Chinese green leafy vegetable (Tang Choy)
Mung bean vermicelli soaked in water (5-10mins)
Mung bean vermicelli soaked in water (5-10mins)

Ingredients:-
1/2 cup soaked, drained and slightly pounded dried prawns
1 serve Mung Bean Vermicelli(noodles). soaked
5-6 slices of fresh ginger
1 clove finely chopped garlic
1 tablespoon Extra Virgin Olive Oil
4 teacups water
1 long stalk Chinese green vegetable(Tang Choy),
cut into 2.5cm lengths
2 eggs
1 tablespoon Soy Sauce (to taste)
1 teaspoon Sesame oil (optional)
Dash of White pepper

Method:-
Heat up cooking pot with Olive oil and saute’ garlic and ginger till slightly browned.
Add in slightly pounded prawns and fry till aromatic.
Pour in water and bring to boil for 5 mins. and lower heat to simmer for another 15mins.
Add in soaked Mung Bean Vermicelli.
Add in all leafy vegetables and gently drop in the cracked eggs. Turn up the heat for a minute or two, then lower to a gentle simmer until the eggs are lightly poached.
Add in teaspoon Sesame oil for extra flavour
Ladle into a large bowl and serve with a dash of pepper.

Nancy’s notes:-


Indeed this is an Excellent soup for a Chilly weather as we are experiencing now in Sydney!
Brrrrrrrrrr!!!

Enjoy eating! If you find it hard to get this particular vegetable, you can substitude it with any type of Spinach.
I am introducing you this vegetable that you may not be familar with ways of cooking it, even if you may have seen it in stores before.

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