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Tuesday, 3 May 2016

Seafood Soup 海鲜汤底



This rich and flavourful seafood soup is the essence of the combination of prawns, dried silver fish and pork bones. Can you imagine how delicious it is when all these 3 ingredients comes together in a pot of soup?....not to forget the sweetness from the carrots and onion! It makes a superb soup base for noodles, rice vermicelli, spaghetti, macaroni or almost anything that you can think of. 



Just an idea ~ Mee Sua (aka Chinese thin noodles) in seafood soup. 



Ingredients: 材料

25 large Prawn Heads 虾头 25只

3 pcs Soup Bones 猪骨/汤骨 3块

1 large Onion (peeled, cut into chunks) 洋葱 1粒

4 slices Ginger 姜 4片

2 Carrots (peeled, cut into chunks) 胡萝卜 2条,去皮切块

2 tbsp Dried Silver Fish 银鱼干 2汤匙(也可用江鱼仔)

1.5L Hot Water 热水 1.5公升



Seafood Soup.
Different types of prawns used yield different colour.
Photo updated: 3 July 2018



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method: 步骤

1. Heat oil in a skillet, cook the onion and ginger until fragrant.
烧热少许油,爆香洋葱和姜。

2. Stir in prawn heads, cook until fragrant. 
加入虾头,拌炒煎香。




3. Mean while, immerse pork bones in hot boiling water for 5 minutes. Discard water. 
猪骨用热水烫过。

4. Add in pork bones, carrot, silver fish and water. Bring to boil.
加入猪骨,胡萝卜,银鱼干和热水。煮滚。




5. Cover and simmer for 30 minutes.
盖上,转小火煮30分钟即可。





6. When it's completely cooled, strain and transfer to some freezer-safe containers. You may use it on the same day or keep in the freezer for later use.
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Enjoy!

By readers. some feedback from those who have tried this recipe:



By Tracy Mak

By Tracy Mak



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