-
Shell and de-vein the shrimps.
-
Wash shrimp shells and heads thoroughly,
drain.
-
Heat peanut oil in a saucepan and fry
heads and shells over a high heat until they turn pink.
-
Add water and salt, cover and cook for 20
minutes. Strain. (if liked, the shrimp heads and a little of the stock
can be blended for a few seconds in an electric blender, then passed
through a fine strainer and the liquid added to the shrimp stock. This
results in a more flavorsome soup).
-
Combine shrimp and chicken stocks.
-
Cut barbecued pork into thin slices.
-
Wash and drain bean sprouts.
-
Heat sesame oil and gently fry garlic and
ginger.
-
When starting to brown add stock and
shrimps.
-
Bring to the boil and cook for 5 minutes.
-
Add pork, bean sprouts and five spice
powder, simmer for 2 minutes and serve in a large bowl, garnished with
crab meat, spring onions and cucumber.
