Sustainble seafood recipes

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Coriander and prawn soup with chilli prawn balls

The ratings range for this species is shown above, however we recommend you only source fish rated 1-3 on the Good Fish Guide for this recipe. Click to view all sustainability ratings for this fish
Picture of Coriander and prawn soup with chilli prawn balls
Cooking time   45
Fish type  
Serves   7


450g northern prawns, shells to be used in the soup, meat to be used in the prawn balls

For the soup
2 sticks of lemon grass, bashed and chopped
150ml extra virgin olive oil
150g finely chopped shallots
30g nugget of ginger, finely chopped
3 cloves garlic, finely chopped
2 whole red chillies, finely chopped
2 red peppers, roughly chopped
2g coarse sea salt
4 whole lime leaves
8g caster sugar
Zest of 2 limes
700ml chicken stock

For the prawn balls
Thai shallots, peeled and finely diced
1 red chilli, finely diced
1 tbsp rice vinegar
1 tbsp soy sauce
Zest and juice of 1 lime
20g piece of ginger, finely chopped
4g chopped coriander leaves
2g of finely sliced sweet basil
2g salt
10 turns of milled black pepper
Finishing the dish
20 picked coriander leaves
4g Thai sweet basil, cut into thin strips
juice of 1 lime


To make the soup 1. Peel the shells from the prawns and chop the lemon grass. 2. Place a saucepan onto a medium heat with the olive oil. Add the sliced shallots, ginger, garlic, red chilli, lemongrass, red pepper and sea salt and cook this on a low heat for 3 minutes until just soft. Next, add the prawn shells, lime leaves, sugar, and lime zest. Cover in the chicken stock and bring to a simmer. Cook for 20 minutes, reducing by roughly a third, removing any scum with a ladle. To make the prawn balls 3. Take 3 whole prawns and slice each prawn into 3 neat pieces, and set aside. Then chop up the rest of the prawns finely, almost to a puree. 4. Add the puree to the diced shallots, diced red chilli, rice vinegar, soy sauce, lime juice and zest, ginger, coriander and basil. Season with salt and pepper and roll into small 1cm sized balls. To finish the dish 5. After the soup has been cooking for 20 minutes, pass it off through a fine sieve. 6. Poach the prawn balls in the stock for 3 to 4 minutes along with the sliced prawns. Once they are almost cooked, add the coriander, basil and lime juice and serve in bowls.