Prawn and Pork Liver Noodle Soup 猪肝虾米粉汤

2人份
Ingredients 用料

250g or 12 medium	(Sea - if possible) Prawns 海虾
1	Large Tomato 大番茄
1/4	Pork Liver (sliced) 猪肝
2 cups	Water (or pork bone broth) 水（或排骨汤）
5 slices	Ginger 姜片
3 cloves	Garlic 蒜蓉
1 pack (for 2)	Thick Bee Hoon (or any noodles) 粗米粉
1/2 tablespoon	Oil 油
6 stocks	Kangkong 空心菜
1 cup	Beansprouts 豆芽
A pinch	Salt 盐
1 tablespoon	Sugar 白糖

A little
Pepper 胡椒粉

Method 做法
1. De-shell the prawns but keep the tails in tact.
2. Heat oil, fry garlic and ginger. Add prawn shells and fry till frangrant. Add 1 1/2 cups of water and bring to boil. Simmer for 15 minutes and strain.
3. Cut a cross at the bottom of the tomatoes. Put tomatoes into boiling water for 2 minutes. Drain. Remove the skin. Chop the tomatoes.
4. Add prawn stock, tomatoes, kangkong, beansprouts. Cook for 5 minutes. Add noodles. Add salt and pepper to taste. When the prawn stock is thoroughly boiled, add prawns and pork liver. Turn off the fire once the broth boil again. Serve.

Optional
1. Add 6 shitake mushrooms (sliced) to step 4.

Comments

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