Fresh tiger prawns in ginseng herbal soup

Korean ginseng has a ‘warmer’ nature than its American counterpart, and promotes ‘yang’ energy with its invigorating properties. Plus, it is less prone to turning bitter when overcooked.
By epicure
Published on Monday, 22 Jul 2013
Cuisine
Asian
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Serves 4
Prep time 10 minutes

Cook time 25 minutes

15 large tiger prawns
1.6 L light chicken broth
400ml water
3 whole fresh Korean ginseng
25g huai shan
10 red dates
pinch salt
pinch sugar
½ tbsp wolfberries

  • Blanch prawns in a pot of boiling water for 1 minute. Drain and set aside.
  • Combine the chicken broth with the rest of the ingredients (except the wolfberries) into a pot with the water
  • Bring to a boil, then lower heat and let simmer for 10 minutes. Add the wolfberries and simmer for another 15 minutes. (Alternatively, you can use a slow cooker or thermal pot).
  • Season to taste. Add in the prawns, simmer for another 2-3 minutes and serve with white rice on the side.