11 large prawns (reserve shells for stock)
½ kg broccoli, trimmed and washed
50 g spring onions, roughly chopped
1 tsp fresh ginger, chopped
2-3 tomatoes, skinned and thinly sliced
1 tbsp parsley, chopped
a squeeze of lemon juice
1 tbsp onion, finely chopped
1-2 cloves garlic, peeled and chopped
few sprigs of parsley
225 ml fish stock
chilli powder to taste
salt to taste
Prawn stock: sauté the prawn shells for 2 minutes. Add onions, garlic and parsley. Sauté for a further 5 minutes. Add fish stock and bring to boil, cover and simmer for 20 minutes. Strain through fine muslin and season to taste.
Sauté the spring onions and ginger lightly, add the broccoli and sauté for 1 minute, then add 150 ml of the prawn stock. Add tomatoes and simmer for 2-3 minutes until the stock reduces slightly. Add parsley and lemon juice and season with salt and red chilli powder. Season the prawns with salt and pepper and poach in remaining stock for 2-3 minutes. Remove and add the stock to the vegetables. Arrange the mixture in a dish. Place the prawns on top and garnish with parsley.