Blast from the past:
Indian-Chinese cuisine is my most favorite of all times - Indian spices, Chinese techniques all come to create a wonderful cuisine that is simply to die for.
Check out my piece on the cuisine featuring wonderful recipes for Rice and Zen, Tomato Egg Drop soup, Sichuan Potatoes and more. READ HERE.
And here is an additional recipe for all Life of Spice readers:
Shrimp and Coriander Soup
Adapted
from Best of Chinese Cooking by Chef Sanjeev Kapoor (Popular Prakashan 2003)
This
soup has a clear broth and a spicy bite. Reduce the amount of pepper for a
gentler taste. (PLEASE NOTE THAT IN INDIA GREEN CILANTRO LEAVES ARE REFERRED TO AS CORIANDER. Hence the name)
Preparation
Time : 10 minutes
Cooking
Time : 15-20 minutes
Servings
:4
8
medium shrimps, peeled and cleaned
1
tablespoon corn starch
1
tablespoon vegetable oil
I
inch piece ginger, peeled and chopped
2-3
garlic cloves, peeled and chopped
½
stalk leek, cleaned and cut into thin strips
1
Serrano green chili or fresh red chili, thinly sliced
6
cups chicken or fish stock
½
teaspoon white pepper powder
Salt
to taste
2
tablespoons chopped cilantro
1
tablespoon lemon juice
Method
1.
Dice the
shrimp into small pieces and set aside.
2.
Blend the corn
starch in half a cup of water.
3.
Heat oil in a
deep pan on medium high heat. Add the chopped ginger and garlic and sauté for a
minute or until they begin to change color.
4.
Add leek and
green chili strips and continue to stir-fry for half a minute.
5.
Add the stock
and bring to a boil.
6.
Reduce the heat,
add white pepper powder and salt to taste.
7.
Add the
shrimp. Reduce heat and simmer for four to five minutes, stirring occasionally.
8.
Stir in
blended corn starch and continue to cook for another minute.
9.
Add the
cilantro.
10. Remove
from heat, stir in lemon juice and serve piping hot.

