Szechuan Soup

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Szechuan Soup

Ingredients:
8 dried mushrooms
250g cooked prawns
7 cups chicken stock
˝ cup dry white wine
1 tbsp soy sauce
˝ tsp chilli sauce
2 tbsp cornflour
Ľ cup water
125g finely sliced ham
185g lean pork
finely sliced
30g Chinese finely sliced pickles
˝ x 225g can water chestnuts
˝ red pepper
finely sliced
2 tsp vinegar
1 tsp sesame oil
1 egg
lightly beaten
1 tbsp water
extra
8 spring onion
250g bean curd
cubed

Instructions:
Cover mushrooms with hot water in bowl, stand 30 minutes. Remove stems, slice mushrooms thinly. Shell and devein prawns. Combine chicken stock, wine and sauces in large pan, bring to boil, boil, uncovered, about 5 minutes. Gradually stir in blended cornflour and water, stir until soup boils. Stir in mushrooms, ham, pork, pickles, water chestnuts and pepper, simmer, uncovered, 5 minutes. Stir in vinegar and sesame oil. Gradually add combined egg and extra water to soup, stirring constantly. Add shallots, bean curd and prawns, simmer 1 minute.

Servings: 4

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