Tom Yam Gung

Ingredients...

16 large raw shell on prawns 1 tbsp vegetable oil 2 litres chicken stock 1 tbsp chilli jam 1 tsp grated lime zest 1 shallot, finely sliced 1 clove garlic, chopped finely 3 lime leaves, finely shredded 3 fresh red chillies, finely shredded 1 stem lemongrass, trimmed & shredded 12 shitake mushrooms, sliced thinly 4 spring onions, finely sliced 3 tbsps fish sauce 3 tbsps lime juice 1 tsp caster sugar 3 tbsps coarsely chopped coriander

Instructions...

1) Peel prawns, reserving heads and shells. Fry the shells and heads in the oil for 6-8 minutes.

2) Add the stock, chilli jam, lime rind, shallot, garlic, lime leaves, 2 of the chillies and the lemon grass. Simmer gently for 20 minutes. Strain the liquid into a clean saucepan.

3) Add the remaining chilli, mushrooms, spring onion, fish sauce, Lime juice and sugar and simmer for 3 minutes. Add the prawns and cook just until they change colour, about a minute.

4) Add the coriander leaves and serve immedietely.