Ingredients

• 10 tiger prawn heads and shells
• dash vegetable oil
• ½ onion
• finely sliced
• 1 garlic clove
• chopped
• 1 lemongrass stalk
• outer layers removed
• finely sliced
• 8 cherry tomatoes
• halved
• 300ml/½ pint boiling water
• 2 tsp soy sauce
• 4 shiitake mushrooms
• sliced
• 5 raw tiger prawns
• 2 tbsp chopped fresh chives
• 1 finger lime
• seeds only
• chopped fresh coriander
• to garnish

Directions

• Place the prawn heads and shells into a saucepan
• add the oil and onion and fry for 2-3 minutes.
• Add the lemongrass
• half of the tomatoes and all of the boiling water. Simmer for ten minutes.
• Strain through a sieve into a clean pan. Add the soy sauce
• mushrooms
• remaining cherry tomatoes and prawns and simmer for three minutes
• or until the prawns have just turned pink.
• Stir in the chives and finger lime seeds. Pour into a serving bowl and garnish with chopped coriander.