Hot & sour soup with chayote~ shrimp~ & m

Yield: 6 Servings

Measure Ingredient
½ pounds Small shrimp, rinsed
1 \N Small Lemon rind
1 \N Top Lemongrass (optional)
½ teaspoon Allspice berries
2 \N Garlic Cloves (sliced)
3 tablespoons Oyster Sauce
5 cups Water
1 \N Chayote, about 3/4 lb.
6 ounces Small Mushrooms
2 teaspoons Chili-garlic paste
¼ cup Lemon juice
\N \N Cilantro Leaves to taste

1. Peel chayote and cut in ⅛-¼" dice. Peel shrimp; combine shells in a pot with lemon rind, optional lemon grass tops, allspice berries, garlic, 2 tablespoons oyster sauce, and water. Simmer, covered, for 15-20 minutes. 2. Strain shrimp broth, discarding solids. Return to the pot with the chayote; simmer until not quite tender, 5-6 miuntes. 3. Devein and halve shrimp lengthwise; add to soup with mushrooms and 1 teaspoon chili paste. Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve.

Source: Uncommon Fruits and Vegetables - A Commonsense Guide, Elizabeth Schneider

Similar recipes