Preparation / Directions:
Soak the mushrooms in enough hot water to cover for 20 minutes, or until
completely reconstituted. Heat the vegetable oil in a large wok or frying
pan, and add the shrimp, chilis, lemon rind and green onions. Stir-fry
quickly for 1 minute. Add the stock, worcestershire sauce and soy sauce.
Bring this mixture to a boil, reduce the heat and simmer for 5 minutes.
Season to taste.
Remove the hard stalks from the mushrooms and discard them. Slice the caps
very finely. Cut the whitefish fillets into small dice, and add them to the
soup, together with the bean curd and Chinese mushrooms. Simmer for another
5 minutes.
Stir in the lemon juice and sesame seeds. Adjust the seasoning and serve
sprinkled with chopped fresh
coriander leaves, if desired.
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