Prawn and kimchi soup
600 g, peeled, deveined, tails intact, reserve heads
200 g, coarsley chopped (see tip)
fresh egg noodles
440 g, thin
300 g, coarsely chopped
2 individual, thinly sliced diagonally, to serve
- Bring a large saucepan of water to the boil over high heat. Using a slotted spoon, gently add eggs and cook for 5–6 minutes for soft-boiled or until cooked to your liking. Drain and set aside.
- Place prawn heads in same pan with 2 litres (8 cups) water. Bring to the boil over high heat. Reduce heat and simmer, covered, for 10 minutes. Using a slotted spoon, remove heads from stock and discard.
- Add kimchi, prawns and noodles to stock mixture and cook, uncovered, for 3 minutes or until prawns are just cooked through and noodles are tender.
- Add gai lan and cook for 30 seconds or until just tender. Serve topped with egg and sprinkled with shallots.