800g half-ripe papaya
15g dried white fungus, soak and drain
1 tbsp peppercorns, crushed
300g shrimp, peeled, shells reserved
10 cups hot prawn stock
3 tbsp Tom Yam Spice paste
1 tbsp shrimp paste and 4 pieces candlenuts
15 shallots, peeled
2 red chillies, cut into quarters remove seeds
10 red chilli padi
1 tbsp rock sugar to taste
- Peel the prawns and reserve meat and shells. Heat saucepan fry prawn shells until fragrant, sprinkle a tablespoon garlic powder. Add in ten cups of hot water in a saucepan and boil for 30 minutes. Strain stock and leave aside.
- Peel papaya and remove the seeds within using a spoon. Cut papaya into large chunks. (Slant cuts)
- Microwave over “HIGH” 3 minutes prawn stock. Place the hot prawn stock, spice paste and crushed peppercorns into the CORNELL Multicooker pot. Bring to the boil over high heating mode and simmer over medium low heating mode for another 15 minutes.
- Add the shallots, papaya pieces, white fungus then the peeled prawns. Bring to the boil again. Serve with sambal belacan (toasted shrimp paste and chilli condiment) on the side.
This papaya soup helps in preventing nasty diseases such as cancer of the colon and heart disease. In fact most of the red fruits will also do the job so just make sure you include bright red cherries, strawberries, watermelons and pink grapefruits in your diet. One of the signs denoting that a fruit is rich in antioxidants is that it is red in colour.