Jumbo Prawn Sweet and Sour Soup

Wednesday, May 19, 2010

Ok, I am sure everyone Asian family has their family recipe for this soup. I for one, like to experiment with different version of this soup. In every Asian culture there is a similarity with only a slight difference, but the taste is all but one.

I love this refreshing soup with a perfect balance of sweet and sour, not one flavor too over powering of the other. It has to be or it won’t taste right.


1 Lb of jumbo shrimps or prawn
3 Stalk of lotus steam, cut diagonally or/and Asian Rhubard
1 Handful of morning glory cut into three section
2 Red tomato, slice into to four pieces
1 Bunch of ma om (rice paddy herbs) chopped
5 -6 Chilies chopped
3 Garlic cloves finely chopped
2 Tbsp of tamarind soup based powder
3 Tbsp Fish sauce
1 Tbsp of vegetable oil
½ Tsp of kosher salt


1. In a hot 5 quart pot, add the oil and bring to hot. Add the chopped garlic and stir until golden amber and aroma. Remove and set aside.
2. Fill enough water about up to ¾ way in the pot and bring to boil.
3. Add the prawns, lotus roots and tomato and let it cook for a couple of minutes.
4. Add the tamarind based, salt and fish sauce and cook for another 2 minutes.
5. Now that the soup is fully cooked, add the morning glory and ma om and stir a couple of time.
6. Before serving, add the oil and garlic and some chilies to enhance the smell and taste.


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