Tina Turner and simply the best hot n sour seafood soup.....
What an eater! and not a bad dancer. Tina Turner was my 1st tour as a culinary troubadour so I was fresh full of cheffy integrity and out to impress, it was also her comeback tour -Simply the Best ,Private Dancer etc and what was supposed to be 6 weeks turned out to be 6 months of hardcore cooking, rocking and rolling - she came out of it a mega star, me a wreck! She dragged our ass’s round Europe; from Dublin to Moscow and Istanbul to Iceland, doing 5/6 shows a week, we cooked, slept, ate and partied on the run, doing back to back shows and working 18/20 hour days, one day loading out of a Bull Ring in Madrid and loading into a Smurff theme park in Lisbon the next, it very quickly became a baptism of fire. She was allegedly 56 at the time!!! and never lost her appetite, I think she genuinely appreciated good food and all our hard work was regularly rewarded with cash bonuses and gifts. At times it was very gruelling for the crew especially the Americans who quickly became homesick, so catering was a sanctuary and somewhere to lift the spirits. Theme nights were a big thing, we went from Chinese to Indian, Mexican to Italian etc and back again. Not easy finding the right ingredients for an authentic Thai curry in Budapest but we had a big rig - 24 flightcases of mobile kitchen which was built in the morning and then cleaned and broken down after the final chord was struck. We had three dry stores the size of a double Marshall stack which were chock full of all the herbs, seasonings, oils vinegars, cans, pastas, rices and spices the creative cook required. Chinese was big T’s fav and this recipe for hot n sour soup was inspired by the fresh seafood on a visit to the Mercat de la Boqueria off the Ramblas - funny thing though – it was mainly Scottish fish!!!!
Hot n Sour Seafood Soup .
- 1 litre/1¾ pints hot chicken stock
- 1 lemongrass stalk, bruised
- 4 garlic cloves, finely chopped
- 2.5cm/1in piece fresh ginger, cut into matchsticks
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 bird's-eye chilli, seeds removed, finely chopped
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 lime leaves
- 1 lime, juice only
- 375g/13oz raw king prawns, peeled and deveined
- 1 red pepper, seeds removed, sliced
- 150g/5½oz pak choi, chopped
- 2 free-range eggs, beaten
- salt and freshly ground black pepper
- fresh basil leaves, lime wedges and chilli sauce, to serve
1. Place the chicken stock into a pan and bring to the boil. Add the lemongrass, garlic, ginger, soy sauce, fish sauce, chilli, vinegar, sugar, lime leaves and lime juice. Reduce the heat and simmer for five minutes.
2. Add the prawns, pepper and pak choi and cook for another 4-5 minutes, or until the prawns are cooked through.
3. Beat the eggs in a bowl, then slide into the soup and stir.
4. Season, to taste, with salt and freshly ground black pepper. Serve with basil leaves, lime wedges and chilli sauce.
ooh! shouldn't have had that second bowl