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Friday, April 4, 2014

SOUR PRAWN SOUP BY CHARMINE ILAGO


SOUR PRAWN SOUP

1/2  kg of prawns

onion, a piece (sliced lengthwise)

3 pieces tamarind squezzed or tamarind mix

fennel, 3 slices

bukchoy, 1 bunch

salt to taste

Procedure:

1.  Rinse 1/2 kg of prawns.  Clean.

2.  Place the prawns in 3 cups of water.  Squezze 3
tamarinds, add sliced onions, then boil until its
slightly tender.

3.  Add 3 slices of fennel, salt to taste then add
pieces of bukchoy.  Do not overcook bukchoy.




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