VIETNAMESE WATERCRESS SOUP (Serves 4)

In Vietnam, this simple traditional soup is made with chrysanthemum leaves, and if you have access to a good Asian greengrocer, you can try it made in the classic way.  Watercress however, with its peppery flavour and the texture-contrast between soft leaves and crunch stems, is a good substitute.  Add it at the very end, because it wilts very fast.  If fish sauce is hard to find, use extra salt instead.

INGREDIENTS

2 tablespoons peanut oil
12 uncooked prawns, peeled but with shells reserved*
2.5 cm fresh ginger, sliced and crushed
3 garlic cloves, finely sliced
1 stalk lemongrass, halved lengthways and crushed lightly
1 litre boiling fish stock
8 spring onions, white and green, halved crossways and bruised
2 tablespoons fish sauce, such as Vietnamese nuoc mam or Thai nam pla
1 tablespoon sugar
1 teaspoon salt
1 large bunch watercress, washed well, dried and trimmed 

WHAT TO DO

Heat the oil in a wok, add the prawn shells, ginger, garlic and lemongrass and stir-fry until the shells change colour.  Keep stir-frying for a few minutes to extract some of the flavour and colour.  Transfer to the bowl of fish stock.
Add the spring onions to the wok and stir-fry for 2 minutes.  Add the shelled prawns and stir-fry until they become opaque.  Add the fish sauce, sugar and salt, strain in the fish stock and return to the boil.
Divide the spring onions and prawns between 4 deep soup bowls, then ladle in the stock.  Add large handfuls of watercress and serve immediately.

*Note: The prawn shells are included in this recipe because they give terrific flavour.  If your prawns are already shelled, omit this step and stir-fry the ginger, garlic and lemongrass at the same time as the prawns, but remove the lemongrass and ginger before serving.  You can also use cooked shelled prawns, instead of raw ones, adding them at the same time as the stock.  For a more substantial soup, add your choice of soaked or fresh noodles with the stock.

this one comes courtesy of: Elsa Petersen-Schepelern, 1998, Wok: Dishes from China, Japan and South-east Asia - ta love. xx{-_-}xx