Aromatic Seafood Broth

Ingredients:

• 8 x Raw King Prawns, defrosted and shells removed
• 1 Regal Squid Tube, defrosted, scored and cut in to bite sized squares
• 175g Regal Monkfish Fillet, cubed
• 8 Regal Roe less Scallops, defrosted
• 350ml Coconut Milk
• 2tsps Lemon Grass stalks, cut into 5cm lengths
• 1 tbsp Fish Sauce
• 1 tsp Galangal Puree
• 100g Mushrooms, quartered
• Juice of 1 Lime
• 1 tsp Sugar
• 50g Mange Tout, halved lengthways
• 2 tbsps Groundnut Oil
• 1 tbsp fresh Coriander, chopped

Method:

1. Place the coconut milk, lemon grass, fish sauce, galangal, mushrooms, lime juice, sugar and mange tout in a wok and simmer gently for 10 minutes.
2. Meanwhile, heat the oil in a separate pan and cook the seafood for 2-3 minutes or until just cooked.
3. Divide the seafood in to 4 deep serving bowls and spoon the broth over.  Garnish with the coriander and lime wedges.

 Serves 4