raw material

Ingredients: eight metapenaeus ensis, eight giant clams, several fresh mushrooms and a tomato.

Accessories: citronella (lemongrass), green lemon, young eggplant, nine-story tower, mint leaves, ginger, small red pepper, a small coriander, lemon leaves, coconut milk and whipped cream, a bottle of fish sauce and olive oil.

method of work

1. Wash all the materials, cut two pieces of citronella, three pieces of green lemon, eight young eggplant, sliced ginger, a handful of nine-story pagoda and mint leaves, and cut seven or eight small red peppers into small circles. Slice the mushroom and dice the tomato.

2. Shrimp cut off its head and remove the sand line. The clams are scalded to the mouth. Take the oil pan, add a little olive oil, stir-fry the shrimp head and shrimp body together until it changes color, and take it out for later use. Add a proper amount of oil into the pot, stir-fry the small red pepper, ginger, citronella, tomato and mushroom together, add a proper amount of water, then add the shrimp head, lemon slices, nine-story tower and mint leaves, bring to a boil, add coconut milk and light cream, stir well, change the fire and cook for 20 minutes. (You can add more coconut milk and whipped cream according to your taste, which is more fragrant.) After cooking, add salt and season with two teaspoons of fish sauce.

3. Finally, put the shrimps and blanched clams into the seasoned soup and cook them slightly. Add a little coriander.