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Shrimp and Coriander Soup (Prawns/Soups)
100 g shrimps, deveined
tsp ajinomoto
20 g coriander leaves, chopped
2 tbsp lemon juice
1 beef stock cube, dissolved in 400 ml water
50 g corn flour
1 egg, beaten
Salt and pepper to taste

Roughly chop the shrimps. In a pan bring the stock to a boil, add shrimps and cook for 5 minutes. Add the lemon juice, ajinomoto, salt, pepper and coriander leaves. Add the corn flour a little at a time and stir quickly to avoid lumps. Stir in the beaten egg and turn off heat after 1 minute. Serve hot.