Ingredients

• 55g/2oz broccoli
• cut into florets
• 400ml/14fl oz fish stock
• 1 stalk lemongrass
• tough outer leaves removed
• inside chopped
• ¼ onion
• chopped
• 1 tbsp tomato purée
• 3 heads from tiger prawns (see below)
• 1 tbsp vegetable oil
• ½ onion
• sliced
• 2 garlic cloves
• finely chopped
• 1 red chilli
• finely sliced
• 3 tiger prawns
• peeled and de-veined
• 55g/2oz cashew nuts
• toasted
• 1 lime
• juice only
• 2 tbsp chopped fresh coriander
• 1 tbsp chopped fresh chives

Directions

• Bring a saucepan of water to the boil. Add the broccoli florets and cook for 1-2 minutes
• or until they have softened slightly but are still firm. Drain.
• Simmer the fish stock
• lemongrass
• chopped onion and tomato purée in a separate saucepan over a medium heat.
• Add the prawn heads to the stock. Simmer for 5-7 minutes
• then remove from the heat
• strain
• and set the stock aside. Discard the prawn heads.
• For the prawns and broccoli
• heat the oil over a medium heat
• then fry the onion
• garlic and chilli for 3-4 minutes to soften.
• Add the prawns and fry until they are pink and cooked through. Then add the toasted cashew nuts and the broccoli florets.
• Pour 150ml/5fl oz of the reserved fish stock into the pan
• mix well
• then stir in the lime juice. Heat through for 2-3 minutes
• then stir in the coriander and chives.
• To serve
• spoon the broccoli and broth into a bowl and arrange the prawns on top of the dish.