If you’re like me, you’ve probably boiled a chicken and thought ‘What am I going to do with all this chicken water?’. Well don’t chuck it out.
Mash the chopped whites of a couple of spring onions in a mortar and pestle and then add a teaspoon of cracked pepper and a couple of tablespoons of fish oil. Then add the meat of half a dozen tiger prawns and mash it lightly. Leave for ten minutes.
Chuck the prawn shells and heads into the boiling chicken water and simmer for 5 minutes. Remove the shells and cook the prawn meat for a minute. Place a wedge of lime and coriander leaves in each bowl and ladle in some prawn and chicken water and serve at the start of a meal.