Cambodian lobster short soup

Method

1. 01

   Start by separating the lobster claws and tail. Crack the claws with a rolling pin, pick out the meat, then remove the shell from the tail. Keep the empty claws and shell in the fridge for later. Cut the tail in half lengthways, then remove and discard the intestine.

2. 02

   Next, peel and de-vein the prawns and keep the shells with the lobster shell. Finely chop the lobster and prawn meat and mix in a bowl with 1 teaspoon salt and chilli, lime leaves, ginger and chives. Divide the mix into 12 equal balls, put on a tray, cover with cling film and chill in the fridge for 1 hour to firm up.

3. 03

   Meanwhile, heat oven to 180°C. Mix the shells with tomato puree and spread out in a large flameproof roasting tin. Cook for 10 minutes, stirring halfway through. Add the carrot, onion, fennel, garlic, peppercorns and star anise, and roast for another 10 minutes, again stirring halfway through.

4. 04

   Then, remove from the oven, put the tin on the hob over a medium heat (or transfer to a large saucepan if your tin isn't flameproof). Add the white wine and, once it has almost simmered away, add the stock and 500 ml water, and simmer for 20 minutes.

5. 05

   Add the lime leaves, lemongrass, whole chilli piece, ginger, soy, half a teaspoon salt, sugar and sesame oil, and simmer for another 10 minutes. Leave to cool, then strain through a fine sieve into a saucepan.

6. 06

   To make the dumplings, put a ball of lobster mix in the centre of a wrapper. Brush the edge of the wrapper with water. Fold the sides of the wrapper up towards one another to make a half-moon shape. Pinch pleats along one side of the wrapper, then press the two sides together. Repeat with the rest of the balls.

7. 07

   To serve, bring the soup stock to the boil, add the dumplings and poach, stirring occasionally. Divide the dumplings between four serving bowls and pour over the soup. Add the pak choi leaves, spring onion and chilli garnish.