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The base of the soup is made up of dried prawns and yam pieces. See the photo below.
This tuber root plant is obtainable from the fresh market. It's skin is rough and a bit hairy and the inner layer is a little slimmy. Just put under the running tap water to rid the slimmy feel before cutting into pieces.
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1 small yam - cut into pieces
50gm dried prawns
some shredded ginger
salt & pepper to taste
1. Heat a little oil and saute the shredded ginger and dried prawns till aromatic, add 1.5 litre water and allow it to simmer over medium heat for the next 20 minutes. Add the yam slices to allow it to soften. Add salt to taste.
2. The soup is ready once the yam has soften.
Next....
1. Blanched the soaked vermicelli till it is soften
2. Serve the blanched vermicelli in a bowl, pour the hot yam soup over it
3. Garnished with spring onion, fried shallots and omellette strips
4. A dash of pepper would taste good
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