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Fresh tiger prawns in ginseng herbal soup

epicure 22 July 2013
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Cuisine
Type of Meal
Vegetarian-friendly
Difficulty
Speed

Korean ginseng has a ‘warmer’ nature than its American counterpart, and promotes ‘yang’ energy with its invigorating properties. Plus, it is less prone to turning bitter when overcooked.

Serves 4
Prep time 10 minutes

Cook time 25 minutes

15 large tiger prawns
1.6 L light chicken broth
400ml water
3 whole fresh Korean ginseng
25g huai shan
10 red dates
pinch salt
pinch sugar
½ tbsp wolfberries

  • Blanch prawns in a pot of boiling water for 1 minute. Drain and set aside.
  • Combine the chicken broth with the rest of the ingredients (except the wolfberries) into a pot with the water
  • Bring to a boil, then lower heat and let simmer for 10 minutes. Add the wolfberries and simmer for another 15 minutes. (Alternatively, you can use a slow cooker or thermal pot).
  • Season to taste. Add in the prawns, simmer for another 2-3 minutes and serve with white rice on the side.

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