Mju prawn soup
(Serves two)
Ingredients
- 200ml carrot juice
- 150ml Granny Smith apple juice
- 50ml celery juice
- 6 large prawns
- Sprig and root of saw-leafed Vietnamese Balm mint
Method
Separate the prawn tails from the bodies. Combine all the juices and the prawn bodies. Boil the mixture with the root (about 3cm) for five minutes in 100ml of water. Strain and retain the liquid from the prawns. When ready to serve, heat the liquid mixture, add prawns and poach for one minute. Add the sliced saw mint to serve.
Recipe from Tom Thomsen, executive chef at Mju in Knightsbridge, London