Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > David Thompson’s Minced prawn and pork soup with Asian greens Food David Thompson’s Minced prawn and pork soup with Asian greens Preparation time Cooking time Serves Complement this aromatic dish with an aromatic white like Gewürztraminer. The Leogate Brokenback Vineyard Gewürztraminer 2015 from the Hunter Valley is pristine and delicate with layers of varietal flavour, soft yet zesty acidity and just a hint of sweetness. INGREDIENTS 2 tbsp peeled Thai garlic 1 coriander root, chopped Pinch sea salt Pinch white pepper 3 tbsp rendered pork fat 1 tsp roasted sesame oil 4 coarsely minced prawns 4 tbsp minced pork belly 1 tbsp dried prawns Good pinch rinsed dtang chai – dried cabbage Handful Chinese cabbage leaves, cut into large slices Handful choy sum, cut into lengths Small handful Asian celery, chopped 2 cups stock 2 tbsp fish sauce Pinch white sugar 1 tsp chopped spring onions Pinch ground white pepper METHOD 1. Make a slightly coarse paste from the garlic, coriander, salt and white pepper. 2. Heat the fat, add the oil and fry the garlic paste until golden then add minced prawns along with the pork, dried prawns and dtang chai until almost cooked. Add the Asian vegetables and fry for a moment. 3. Moisten with the stock and bring to the boil. 4. Skim and simmer until the vegetables are cooked. 5. Season with the fish sauce and sugar. 6. Add the spring onions. 7. Sprinkle with white pepper, to taste. Food Shop Dessert Wine You might also like Food Smoked Trout Food Christine Manfield’s Coconut Pancakes Food Louis Tikaram's Egg Fried Rice Words by Louis Tikaram on 9 Oct 2024 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline