Food - Sichuan Seafood Hot Sour Soup

Ingredients:

•     ½ a sea cucumber
•     2 cups chicken stock
•     30 g peeled prawns, diced if large
•     1 ½ tbsp thawed frozen green peas
•     1 dried black mushroom, soaked and finely sliced
•     ½ cake soft beancurd, finely diced
•     1 tsp salt
•     3 tsp white pepper powder
•     1 tsp sesame oil
•     2 tbsp cornflour, blended with water
•     1 egg, lightly beaten
•     2 tbsp black rice vinegar
•     1 tbsp finely sliced spring onion

Directions:

1. Soak the sea cucumber in hot water, until soft, then cut in half lengthwise. Clean the interior and dice the flesh finely.
2. Heat the stock and add sea cucumber, prawns, peas, mushroom, fungus, beancurd and tomato.
3. Bring to the boil, then simmer for 1 minute.
4. Add salt, pepper and sesame oil.
5. Thicken the soup with cornflour, then add the egg and stir until set.
6. Add the vinegar, pour into a serving bowl and garnish with spring onion.