- 10 tiger prawn heads and shells
- dash vegetable oil
- ½ onion, finely sliced
- 1 garlic clove, chopped
- 1 lemongrass stalk, outer layers removed, finely sliced
- 8 cherry tomatoes, halved
- 300ml/½ pint boiling water
- 2 tsp soy sauce
- 4 shiitake mushrooms, sliced
- 5 raw tiger prawns
- 2 tbsp chopped fresh chives
- 1 finger lime, seeds only
- chopped fresh coriander, to garnish
- Place the prawn heads and shells into a saucepan, add the oil and onion and fry for 2-3 minutes.
- Add the lemongrass, half of the tomatoes and all of the boiling water. Simmer for ten minutes.
- Strain through a sieve into a clean pan. Add the soy sauce, mushrooms, remaining cherry tomatoes and prawns and simmer for three minutes, or until the prawns have just turned pink.
- Stir in the chives and finger lime seeds. Pour into a serving bowl and garnish with chopped coriander.