- 12 large prawns
- 500 grams firm white fish fillets, sliced (like ocean perch)
- 3 tablespoons vegetable oil
- 1 onion, peeled and sliced
- 3 tomatoes, peeled and chopped
- 300 grams guava puree
- 1 long green chili
- 1 piece radish, peeled and sliced
- 1 bunch snake beans (sitaw)
- 1 bunch water spinach (kang kong)
INGREDIENTS:
- Peel the prawns and place the heads and peel in a pot and add 1 liter of water. Bring to a boil and simmer for 20 minutes. In the meantime, devein the prawns and set aside.
- Sprinkle some salt on the fish and set aside until ready to use.
- Place the oil in a large pot and add the onions and add the tomatoes. Saute until the onions are translucent, around 5 minutes.
- Add the guava puree, green chili, sliced radish, snake beans and shrimp stock and allow to simmer for 15 to 20 minutes until the vegetables are soft.
- When the soup is done, set the green chili, radish and snake beans aside. Place the broth in a blender or food processor and blend until smooth.
- Strain the soup and add it back into the pot and return the chili, radish, and snake beans. Finally add the prawns, fish and water spinach and simmer until the seafood is cooked and the vegetables are warmed, around 3 to 5 minutes.
- Serve while the soup is still hot.
Source: Trissalicious
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