Thai prawn broth with noodles

• porsi: SERVES 4

Bahan-bahan

whole shell-on king prawns 16

rapeseed oil 1½ tbsp

onions 2, peeled and quartered

celery stalk 1 , roughly chopped

chinese cabbage 1 , root cut off and trimmed (reserve trimming for the stock)

oyster mushrooms 4, halved

spring onions 3, trimmed (reserve trimming for the stock)

lemongrass 3 stalks, trimmed and roughly chopped

ginger 5cm piece, ⅔ roughly sliced, ⅓ cut into matchsticks

garlic 8 cloves, 6 peeled and smashed, 2 crushed

red chillies 1-2, seeds removed and roughly chopped, plus extra to serve

coriander small bunch, stalks for the stock, leaves picked to serve

kaffir lime leaves 2

vermicelli rice noodles 200g

sugar snap peas 200g

thai basil large handful of leaves (alternatively add 1/2 a star anise to the broth)

peanuts 50g, roasted and roughly chopped

limes 2, halved

Petunjuk

• Peel the prawns, keeping the end of the tail on, if you like. Wash the shells and heads, and dry on kitchen paper. Heat ½ tbsp of the oil in a Go Cook 24cm stockpot set over a medium heat and fry the heads and shells for 5 minutes, stirring regularly. Add the onions, celery, the chinese cabbage trimmings, mushrooms, the spring onion trimmings, lemongrass, sliced ginger, smashed garlic, chopped chilli, coriander stalks and lime leaves, then fry for another 5 minutes, mixing well.

• Pour over 2 litres of cold water and bring to the boil, then turn down to a simmer. Leave for 1 hour, skimming any foam off the top regularly to keep the stock clear. Gradually add another 1 litre of water during the cooking time.

• Meanwhile, de-vein the prawns and roughly chop the chinese cabbage and finely slice the remaining spring onions. Leave in a bowl of cold water.

• When the stock is almost ready, cook the noodles according to pack instructions. Set aside in a colander once cooked.

• Heat the rest of the oil in a large frying pan or wok, add the prawns and cook for 2 minutes on each side, before adding the sugar snap peas, crushed garlic and ginger matchsticks, and cooking for 2 minutes more. Take the pan off the heat, add the chopped chinese cabbage, and mix well.

• Divide the noodles between 4 bowls, and top each with 1/4 of the prawns and vegetables. Pour the stock into each bowl through the pan's strainer lid, sprinkle over the thai basil, coriander leaves, sliced spring onions, peanuts and sliced chilli (if using). Serve with the lime halves on the side.