Ingredients:

11 large prawns (reserve shells for stock)
½ kg broccoli, trimmed and washed
50 g spring onions, roughly chopped
1 tsp fresh ginger, chopped
2-3 tomatoes, skinned and thinly sliced
1 tbsp parsley, chopped
A squeeze of lemon juice
1 tbsp onion, finely chopped
1-2 cloves garlic, peeled and chopped
few sprigs of parsley
225 ml fish stock
chili powder to taste
Salt to taste

Method:

* Prawn stock: sauté the prawn shells for 2 minutes. Add onions, garlic and parsley. Sauté for a further 5 minutes. Add fish stock and bring to boil, cover and simmer for 20 minutes. Strain through fine muslin and season to taste.
* Sauté the spring onions and ginger lightly, add the broccoli and sauté for 1 minute, then add 150 ml of the prawn stock. Add tomatoes and simmer for 2-3 minutes until the stock reduces slightly.
* Add parsley and lemon juice and season with salt and red chili powder. Season the prawns with salt and pepper and poach in remaining stock for 2 – 3 minutes.
* Remove and add the stock to the vegetables. Arrange the mixture in a dish.
* Place the prawns on top and garnish with parsley.

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