Prawns in Lemon Grass Broth
Prawns in Lemon Grass Broth is based on a recipe presented many years ago at Brisbane Masterclass, an annual weekend gourmet gab fest, but I serve it hot, not cold as originally intended.
Preparation time: 10 minutes
Cooking time: 10 minutes
1 litre (2 pints) chicken consomme or clear chicken stock
2 stems lemon grass, sliced into rounds
4 kaffir lime leaves
8 black peppercorns
1 sprig of mint
24 green medium king prawns, peeled and deveined
- Bring stock to the boil in a large saucepan over medium heat, with all the flavouring ingredients, except prawns.
- Reduce heat to a simmer and add prawns.
- Poach for 2-3 minutes, or until prawns are just cooked through and opaque.
- Serve immediately in bowls with some of the broth.
Wine: Choose a semillon for a sensational pairing.