Ø 1 chicken stock cube
Ø 1 fish stock cube
Ø 200 gms peeled prawns, defrosted if frozen
Ø 2 spring onions, cut into short lengths
Heat 850 ml water in a sauce pan, add the stock cubes and stir until dissolved
Reserve a few of the smaller prawns, chop the rest and add to the pan. Bring to a boil, then remove from the flame. Pour the beaten egg into the soup in a very thin stream while stirring constantly so that it sets in strands.
Returns the pan to low flame, add the spring onions and heat, though gently, for a few seconds.
Ladle the soup into individual bowls. Garnish with the reserved prawns and serve at once. Serve 4 to 6.
