[Ingredients] - 10-12 large prawns, peeled and deveined - blanch shells and set aside
- 3-5 cloves of garlic, peeled and sliced
- 4 ginger slices
- 1 yellow onion, peeled and sliced
- 1 cilantro root
- 2-3 bacon, pan-fry till crisp and diced, reserve oil
- 2 large tomatoes, wedged
- Some xiao bai cai, rinsed
- 200ml stock
- 250ml + 200ml water
- 150g unseasoned (real) tomato puree
- 1/2tsp salt
- 1/2tsp sugar
- 1tsp black pepper
[Steps] 1. Using bacon oil, pan-fry blanched prawn shells, garlic, ginger, onion and cilantro root till fragrant.
2. Add in 250ml water and let simmer for 20-30mins. Scoop out prawn shells and cilantro roots.
3. Add in tomato puree, stock and 200ml water. Add in salt, sugar and pepper. Mix well, followed by tomatoes. Allow to simmer.
4. Add in xiao bai cai and prawns. Adjust seasoning if required. When done, turn off heat and sprinkle bacon over.
Adapted from @honeybeesweets.sg
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