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Green king prawns - 4
Corn flour - 4 tbsp
Dried wakame seaweed 1 sheet
Dashi 4 cups
Salt - 1/2 tsp
Light soy sauce - 1 tbsp


  • Shell the prawns leaving the tails on.
  • Devein and wash the prawns under cold running water. Pat dry with absorbent paper.
  • Lightly coat the prawns in corn flour.
  • Drop into boiling water and cook for 2 minutes.
  • Soak the seaweed in water for 25 minutes.
  • Drain and chop into 3 cm long strips.
  • Place the dashi in a saucepan over a medium heat. When it begins to simmer, add soy sauce. Stir well.
  • Place one prawn and some seaweed strips in individual, warmed soup bowls on an attractive arrangement.
  • Pour the soup carefully into each bowl so that the garnish is not displaced. Serve immediately.
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