Chinese-Style Shrimp Soup - cooking recipe

Ingredients
    1/4 cup water
    3 teaspoons cornflour
    4 cups fish stock or 4 cups vegetable stock
    2 cups thinly sliced carrots
    3 teaspoons soy sauce
    250 g small green shrimp, peeled and deveined
    1 cup thinly sliced shredded Chinese cabbage
    2 thinly sliced shallots
    1 (225 g) can sliced water chestnuts, drained
    125 g snow peas, trimmed
    1/2 teaspoon sesame oil
Preparation
    In a small bowl, blend water smoothly with cornflour.
    Set aside.
    In a large pan, combine stock, carrot and soy sauce.
    Bring to the boil, then simmer over a medium heat for 5 minutes.
    Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
    Stir in cornflour mixtue, snow peas and sesame oil.
    Cook stirring continuously, until soup boils and thickens slightly.
    Ladle soup into 4 serving bowls.
    Serve immediately.

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