500g raw prawns, shell on
15g thinly sliced ginger
2 garlic cloves, chopped
1 lemongrass stalk, finely chopped
2 red chillies, finely chopped
1 spring onion, thinly sliced
2 kaffir lime leaves
1 tsp black peppercorns
500g chicken stock
Large handful of coriander leaves
Small handful of mint leaves
1 small Pak Choi
Sprig of Thai basil
50g rice stick noodles
Food tip: To make this dish Vegan, replace the prawns with cubes of tofu and the chicken stock with vegetable stock.
Peel and de-vein the prawns.
Place the prawn shells, ginger, peppercorns, garlic, lemongrass, kaffir lime leaves, chicken stock and half of the chillies in a steam tray.
Steam at 100°C for 10 minutes in a Miele Steam Oven and leave to infuse for 20 minutes. Strain the broth from the tray into a bowl, add 1 tablespoon of lime juice and ½ of tablespoon fish sauce and season to taste. Set aside.
Cover the noodles with boiling water in a bowl and leave for 5 minutes until softened, then drain. Add the prawns to the stock and transfer back into the steam tray. Steam at 90°C for 3 minutes.
Place the noodles and Pak Choi leaves into serving bowls, and pour over the prawns and hot stock.