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Method:
Peel carrot and cut off both ends so you
are left with a straight cross-section. With a sharp cleaver
remove narrow V-shaped strips the length of the carrot at regular
intervals, then slice across very thinly to make flower shapes.
Drop into boiling water for 1 minute, then drain and refresh in iced
water. Set aside for garnish. Bring dashi to the boil,
drop in shelled and de-veined prawns and simmer for 1 minute.
Add beancurd and let stock once more return to the boil. Remove
from heat and ladle carefully into soup bowls, putting a prawn and a
cube of beancurd in each bowl. Fill bowls with stock, then
garnish each with a sprig of watercress and one or two carrot slices.
Serve immediately.
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