May 28, 2018
Fresh Tomatoes, Comfort Food, Main Dish,
Soups/Stews, Shellfish, Shrimp, Eggs, Fruit, Tomato, Quick Meals, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Weeknight Meals, Steam, Stove Top, Gluten-Free, Spicy more
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"From our Saturday newspaper The Weekend West. Times are estimated."
Combine prawns, garlic and half a teaspoon of salt in a mortar then pound until a paste forms and then add egg yolks, cream, fish sauce and a pinch of white pepper and stir well to combine.
Cut 12 x 20cm squares of plastic wrap and then spoon a tablespoon of prawn mixture onto each square, then roll up to make a sausage shape and then tie one end, then twist from other end to tighten and then tie and secure.
Put prawn sausages into a steamer basket over a pan of simmer water and steam for 8 minutes or until just firm.
Meanwhile, combine stock, tomato, basil and fennel seeds in a medium saucepan and heat over a medium heat and simmer for 5 minutes.
Crush tomato mixture with the back of a spoon, then strain through a fine sieve into another bowl and discard the solids.
Season broth with salt and then ladle tomato broth into shallow serving bowls.
Unwrap prawn sausages and divide between the bowl of broth.
Combine chilli, dill, ginger, coconut and fried shallot and scatter over broth to serve.
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