- 6 raw tiger prawns, head and shells only (use bodies in another recipe)
- pinch dried chilli flakes
- salt and freshly ground black pepper
- 1 tbsp soy sauce
- dash sesame oil
- 300ml/10½fl oz boiling water
- 1 lime, juice only
- 1 orange, segmented
- small handful chopped fresh coriander leaves
- sesame seeds, toasted, to garnish
- Place the prawn heads and shells, chilli flakes, salt and freshly ground black pepper, soy sauce and sesame oil into a saucepan and pour over the boiling water. Boil for 10-15 minutes, skimming off any impurities from the surface. Remove the heads and shells from the pan and discard. Add the lime juice to the soup, to taste.
- To serve, pour the soup into a serving bowl and garnish with the orange segments, chopped coriander and sesame seeds.