Soup: Asian Shrimp

By á-3151

Ingredients

• 4 Tbsp corn oil
• 2 scallions, thinly sliced diagonally
• 1 carrot, coarsely grated
• 4 1/2 oz mushrooms, thinly sliced
• 4 cups fish or vegetable stock
• 1/2 tsp chinese five spice powder
• 1 Tbsp soy sauce
• 4 1/2 oz shrimp
• 1/2 bunch watercress or arugula, coarsely
• 1 egg, well beaten

Details

Servings 4

Preparation

Step 1

1. Heat the oil in a wok, swirling it around until very hot. Add the scallions and stir-fry for a minute, then add the carrots and mushrooms and continue to cook for about 2 minutes.

2. Add the stock and bring to a boil then season to taste with salt and pepper, five-spice powder and soy sauce then simmer for 5 minutes.

3. If the shrimp are really large, cut them in half before adding to the wok and simmer for 3-4 minutes.

4. Add the watercress to the wok and mix well, then slowly pour in the beaten egg in a circular motion so that it cooks in threads in the soup. Adjust the seasoning and serve each portion topped with a whole shrimp.