"Thank you so much for 5 amazing food filled days! I think this is the best cooking course ever! Totes amaze!!! The sugar work was brilliant and a perfect way to get the high towers of food. I'm taking back many ideas and plans for dinner parties. Thanks again."

Chrisi Brierley
Oct 2013

Walnut Grove Recipes

Hot & Sour Prawn Soup

3 Portions

  • 1 large shallot
  • 1 lemongrass stalk
  • 1 large clove garlic
  • ½ large green chilli
  • 1 thumb ginger
  • 1 tsp demerara sugar
  • 500ml chicken stock
  • juice of 1lime
  • 9 raw tiger prawns
  • 9 asparagus tips
  • 100g frozen peas
  • fresh coriander
  • salt & pepper
  • tbsp vegetable oil


1. Finely dice the shallot, then finely chop the lemongrass, garlic and green chilli (remove the seeds from the chilli fist). Peel the ginger and also chop finely.

2. Heat a medium sized saucepan, add the vegetable oil and then sweat off the shallot, garlic, ginger, chill and lemongrass until soft but not colored.

3. Add the lime juice and sugar, mix in and then add the chicken stock. Bring to the boil and simmer for 5 minutes.

4. Peel the prawns, and add to the saucepan with the asparagus and peas, simmer for 2 minutes. Add finely chopped coriander and season to taste.

Serving Suggestions

Good for a starter, or a nice light lunch.

Advanced Preparation

The soup is best made to order, it is quick and easy to make.

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