Sha Hsing Soup
A light clear soup with prawns.
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2 cans bamboo shoots - drained
½ cucumber
600ml chicken stock
100g king prawns - cooked and peeled
3 Tbsp dry sherry or rice wine
2 Tbsp Sharwood's Light Soy Sauce
Cooking Method
Cut the bamboo shoot slices across to form triangles. Cut the unpeeled cucumber into similar shaped slices. Pour the stock into a large saucepan. Add the bamboo shoots, bring to the boil, add the cucumber, simmer for 1 minute then add the prawns.
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