INGREDIENTS
¼ cup vegetable oil
500g green prawns, peeled and deveined, shells reserved
1½ litres water
3 stalks lemongrass, bruised
6 thin slices galangal
3 kaffir lime leaves, crushed (see notes)
10 scud chillies, bruised
⅓ cup tamarind liquid (see notes)
100g oyster mushrooms
1 tomato, cut into wedges
3 green onions, finely sliced on the diagonal
200g Teraglin fillets, skin off, bones removed, cut into bite-sized pieces
250g Blue Mussels, scrubbed and debearded
1 lime, juiced, more or less to taste
2 tablespoons fish sauce, more or less to taste
¼ cup coriander leaves
METHOD
Heat oil in saucepan, add prawn heads and shells and cook, crushing often with the back of a wooden spoon for 5 minutes.
Place water, lemongrass, prawn shells and the cooking oil into a large saucepan, bring to the boil, reduce heat, cover and simmer for 20 minutes. Strain, discarding solids. Add galangal, kaffir lime leaves and chillies and simmer for a couple of minutes then add tamarind liquid, mushrooms, tomato, green onion, prawns, fish and mussels and cook for a few minutes until mussels open.
Remove from heat, stir in lime juice and fish sauce, taste and add more lime juice or fish sauce to taste. Add coriander and serve.
