| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Thai |
Food networ, Food2 |
6 |
servings |
INGREDIENTS
| 6 |
|
Lion head soup bowls |
| 2 |
pt |
Thai stock |
| 1 |
pt |
Double cream |
| 1 |
pt |
Coconut milk |
| 6 |
|
Tiger prawns |
| 100 |
g |
Mangetout cut into fine strips |
| 100 |
g |
Chinese leaf cut into fine strips |
| 4 |
|
Dried apricots |
| 6 |
|
Spring onions; sliced diagonally |
| 4 |
oz |
Oyster and shiitake mushrooms |
| 500 |
g |
French puff pastry; rolled and cut into |
|
|
; 6 "lids" |
| 8 |
|
Egg yolks |
| 25 |
g |
Fennel seeds |
| 25 |
g |
Poppy seeds |
INSTRUCTIONS
Mix the stock, milk and cream together, season and taste. Mix the
mushrooms, spring onions, apricots, Chinese leaf and mangetout
together.
Place a little of each in each bowl with a tiger prawn and cover with
the stock. Brush each lid with egg yolk and stick on to each bowl.
Brush the top of the lids with egg yolk and garnish with fennel and
poppy seeds. Bake at 190C for 10-15 minutes.
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