- 250 g bean starch sheets
- 200 g assorted dried mushrooms
- 4 cups organic chicken or vegetable stock
- 1 chilli, finely chopped
- 2 t fish sauce
- 1 x 15 cm piece ginger, peeled and thinly sliced
- 3 cups canola oil
- 227 g shrimp chips, for serving
- 600 g yellow-fin tuna, cubed
- 200 g bok choy, rinsed
- 1 t Szechwan peppercorns, crushed
Soak the starch sheets in warm water for 30 minutes, drain and set aside.
Reconstitute the mushrooms in warm water for 15 minutes then drain.
Place a saucepan over a medium-to-low heat. Add the chicken stock, mushrooms, chilli, fish sauce and ginger, and simmer for 5 minutes.
Place another saucepan over a high heat then add the canola oil.
When hot, add the shrimp chips, a few at a time, cooking each batch for 5 to 10 seconds or until they appear to "explode".
Remove with a slotted spoon and drain on paper towel. Just before serving, add the yellow-fin tuna and bok choy to the broth.
Lay the soaked starch sheets in soup bowls and ladle in the fragrant broth. Serve with piles of crisp shrimp chips on the side.
Cook’s note: Bean starch sheets are made from mung-bean flour and are available at most traditional Chinese supermarkets.
Per serving: 2220kJ, 53.9g protein, 3.7g fat, 67.5g carbs