Chinese Prawn & Noodle Soup

450g raw prawns
1 chicken stock cube
1 stick lemongrass, or a couple of leaves if unavailable
Juice of 1/2 lime
1 carrot
150g noodles
1 chilli
1 teaspoon soy sauce
A few coriander leaves

Prepare prawns and put to one side.
Put discarded pieces of prawn in a pan with 1 litre water and add the stock cube. Break the lemon grass stick in half and, crush and add to stock.
Leave to simmer for at least 10 minutes, then strain through muslin or sieve back into pan.
Boil up prawns, chopped carrot and noodles.
Leave to cook for 6-8 minutes, then add lime juice and soy sauce.
Sprinkle with coriander leaves and chopped chilli and serve.

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Crab Rolls

300g crab meat
60g noodles
1 grated carrot
2 clove garlic, crushed
1 onion, finely chopped
75g bean sprouts
1 teaspoon grated ginger
3 tablespoon soy sauce
18 spring roll wrapper (can be bought frozen)
1 teaspoon sugar
750 ml frying oil

Make filling :
Cook noodles and chop.
Mix with the crab meat, carrot, garlic, onion, bean sprouts, ginger, coriander and 2 tablespoons soy sauce.
Soak each spring roll wrapper briefly in a mixture of water, sugar and the rest of the soy sauce (can be done on a plate).

Place wrapper on a cloth, with filling in a line 1cm away from top edge.
Roll up, fold ends in.
Boil oil in fryyer or deep frying pan and fry rolls until golden.
Blot excess oil with paper towel.

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