Thailand Dongyin Court:
Ingredients: shrimp 12, decapitated squid 1, half a bag of fried fish balls (about 120g), tomato 1, straw mushroom 250g.
Accessories: citronella 1-2, lemon leaves 5, green lemon 1, ginger and millet pepper 2, coriander 1.
Seasoning: 2-3 tbsps of Dongyingong sauce, 5-6 tbsps of coconut milk, fish sauce 1 tbsps, sugar 1 tbsps, shrimp sauce 1 tbsps.
Soup base: chicken rack (clear water soup is also acceptable) about 400 grams, southern ginger.
Preparatory work:
1, cut the root of citronella into pieces with an oblique knife;
2. Cut the southern ginger into pieces, using about 4-6 pieces each time;
3, lemon leaves, with 4-6 pieces;
4. Chop the millet pepper;
5, green lemon juice (lemon slices, please do not directly heat, it will be very bitter).
Steps:
1. Add chopped citronella, lemon leaves, pepper, southern ginger, 2 spoons of hot and sour sauce, 1 spoon of shrimp sauce, 1 tomato and 800ML of water to the pot and cook for 5 minutes;
2. Cut the straw mushroom in half, put it into the soup, bring it to a boil over high fire, and put the washed prawns into the soup (other seafood ingredients are put into the soup at this step, and the hot pot can be cooked while eating);
3. Cook the shrimp until it is cooked, and add coconut milk (half a packet of coconut powder) or coconut milk 100ML (optional thickening) and shrimp paste 1 spoon (for turning red and thickening);
4. Turn off the fire and have a taste. Add a little fish sauce if it is not salty enough, and add a little lemon juice if it is not sour enough;
5. After the soup is served, sprinkle with chopped coriander and add coriander to decorate it (friends who like curry can put some curry, which tastes more delicious).
Remarks: Fish sauce, coconut powder/coconut powder, shrimp paste, if not, can also be omitted, if there is, the effect is better.