Hot And Sour Soup

Hot And Sour Soup
Serve : 4-6

Ingredients:

• 100 gr beef
• 100 gr peeled, uncooked prawns
• 5 dried Chinese mushrooms, soaked in boiling water for 5 minutes and chopped
• 1,5 ltrs water
• 2 ½ pints chicken stock
• 100 gr bamboo shoots, sliced
• 3 spring onions, shredded
• 1 tsp dark soy sauce
• ½ tsp light soy sauce
• 2 tsps chili sauce
• 1 ½ tbsps vinegar
• 1 tbsp sugar
• Salt and pepper
• Dash sesame seed oil and rice wine/sherry
• 1 egg, well beaten
• 2 tbsps water mixed with 1 tbsp corn flour

1. Slice beef into shreds about 5cm long and ±5mm thick

2. Soak the mushrooms in boiling water until softened.

3. Place the beef in a large pot with the prawns and rock.

4. Bring to the boil and then reduce the heat to allow to simmer gently for ±5 minutes.

5. Add all the remaining ingredients except for the egg and corn flour and water mixture.

6. Cook a further 1-2 minutes over low heat.

7. Remove pan from the heat and add the egg gradually, stirring gently until it forms threads in the soup.

8. Mix a spoonful of the hot soup with the corn flour and water mixture and add to the soup, stirring constantly.

9. Bring the soup back to simmering point for 1 minute to chicken the corn flour.

Serve while its hot.

Hot and Sour Soup is very versatile.

Subtitle other ingredients such as chicken, crabmeat, bean sprouts, carrots, spinach or green cabbage.
The soup must be hot enough to cook the egg when it is added, but not so hot that egg sets immediately